Meatballs
Preheat your oven to 400°F. Heat about 2 tsp (10 mL) oil in a small pan over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Place in a large mixing bowl and allow to cool slightly.
Next, add in remaining meatball ingredients, season generously with salt and pepper and mix with hands until well-incorporated. Roll out by hand into 20 small meatballs, approximately 1? in diameter.
Heat some canola oil in a large pan on medium-high heat and brown the meatballs on all sides, working in two batches. Transfer to a large baking dish and let roast in the oven until completely cooked through, about 15 minutes. Cover and keep warm until ready to serve.
Pesto
For the pesto, place all ingredients into a food processor or blender and pulse while slowly adding olive oil until a chunky sauce forms. Scoop into a small bowl, season lightly with salt and pepper and give the pesto on final stir.
To serve, place small spoonfuls of the pesto onto a serving platter and top with the warm meatballs. The pesto will keep in the refrigerator for up to 10 days.
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