Using your hands, mix all ingredients together in a medium sized bowl. Make sure all components are blended together well throughout the mixture.
Roll mixture together in firm balls a little larger than a golf ball. Place on a plate one at a time until all the mixture has been used.
Cover, and place the plate of meatballs in the refrigerator for about 15-20 minutes.
Preheat oven to 450°.
Remove meatballs from fridge, place on oiled baking sheet spaced about 2 inches apart and bake in oven for 10 minutes.
Remove and turn to ensure, place back in oven for 5 more minutes. Remove and set aside.
While meatballs are cooking, boil water in a large pot with a dash of salt. When at full boil, add pasta noodles and cook per directions on packaging. When timer says 2 more minutes for pasta to be done, add green beans to the pot.
When fully cooked, drain pasta and green beans but reserve 1 cup of pasta water for later use. Set aside.
In same pot over medium-high heat, warm olive oil. Add onions and cook for 2 minutes, stirring regularly. Add cream cheese, pesto, reserved pasta water, salt and pepper. Whisk together until mixture is smooth.
Add pasta, green beans and 1 tablespoon parsley to pot and mix gently to avoid breaking up cooked pasta.
Add meatballs to the pot and mix gently.
Serve in bowls topped with a sprinkle of parsley and parmesan cheese. Pesto Pasta with Meatballs is ready to enjoy!