Pappardelle and Pesto Meatballs – Wild Idea Buffalo

Ingredients

• 1 – pound Wild Idea Ground Buffalo
• 1 – teaspoon salt
• 1 – teaspoon black pepper
• 1/3 – cup pesto (recipe follows)
• 4 – ounces fresh Mozzarella, torn or shredded
• olive oil
• melted butter
• 1 – 28oz. can whole stewed Italian tomatoes
• 1 – 28 oz. can crushed Italian tomatoes
• 1 – teaspoon garlic powder
• 1 – teaspoon crushed fennel
• 1 – teaspoon oregano
• 1 – teaspoon Italian seasoning
• 1 – pinch chili flake
• 1 – lemon, juiced *1/4 cup
• 1 – teaspoon balsamic syrup
• 2 – tablespoons sugar
• 12 – ounces Pappardelle
• 4 - quarts water
• 2 – tablespoons salt
• 1/2 – cup pesto, or more if you prefer - room temperature
• ½ - cup Italian parsley, chopped
• Parmigiano Reggiano, shaved
• 2 - cups fresh basil leaves, packed
• 2 - cups shredded parmesan cheese
• 3 - garlic cloves, chopped
• 1 - teaspoon salt
• 1 – teaspoon pepper (*I like a little more)
• 1 - tablespoon lemon juice (*I like a little more)1 - cup olive oil