1 lb bulk Italian sausage, or sausages with casing removed
1/2 cup mozzarella, cut in 1/2 inch cubes (or 1 tub bocconcini)
1 jar pasta sauce
2 tbsp prepared pesto
Preheat oven to 400 degrees.
Place sausage in a bowl. Cut mozzarella into cubes (or use bocconcini). Using mozzarella instead of the bocconcini means you can save some money. Pick up about a tablespoon amount of sausage, press a cube of mozzarella into the center, and roll the sausage around it making a ball about 1 1/2 inches in diameter. Place on a baking sheet. Continue to roll all of the sausage and cheese into meatballs placing on the baking sheet when done. You should end up with about 14 meatballs. If your family likes more meatballs you might want to use more sausage, but using just 1 pound means you can get all the flavor and taste with less of a strain on your budget. Place baking sheet in the oven and bake for about 20 minutes. The cheese will leak out of some of the meatballs but don't worry.
While the meatballs are baking, place the jar of pasta sauce in a medium saucepan over medium heat. Add the pesto, stir and simmer until the meatballs are finished baking. When the meatballs are done stir into the basil tomato sauce.
Serve over spaghetti.
