Pesto Meatball Melts
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
American
Pesto Meatball Melts
Description
The recipe calls for mixing ground turkey with seasoned breadcrumbs, freshly grated Parmesan, pesto, and egg to bind and flavor the meatballs. The mixture is formed into roughly 1-inch meatballs, with hands wetted to assist shaping. Meatballs are browned in olive oil on the stove for a caramelized exterior, then finished in the oven until cooked through to an internal temperature of 165°F.
While meatballs bake, a baguette is sliced lengthwise, spread generously with pesto, and placed on a baking sheet. After meatballs finish, they are placed on the pesto-spread bread, topped with shredded mozzarella and additional Parmesan, and baked further to melt the cheese and toast the bread slightly.
These melts combine herbaceous pesto flavor with savory turkey meatballs and rich melted cheeses on crusty bread, creating a textured and satisfying sandwich. They work well for a filling meal or casual entertaining.
This recipe emphasizes not overmixing the meat mixture to keep meatballs tender and wetting hands for easy shaping. Using a good-quality pesto impacts flavor significantly. Keeping the oven temperature moderate ensures cheese melts without burning.
Ingredients
meatballs
- 1 tablespoon olive oil
- 1 pound ground turkey I like to use 94%
- 1 egg lightly beaten, large
- ½ cup seasoned breadcrumbs
- ⅓ cup pesto homemade or prepared
- ¼ cup Parmesan Cheese finely grated
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon olive oil
melts
- 1 baguette about 10 to 12 inches long
- ½ cup pesto or more if you’re really a pesto fanatic
- 1 cup mozzarella cheese for topping, shredded
- Parmesan Cheese for topping
- basil for topping, fresh
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the ground turkey with the egg, breadcrumbs, pesto, parmesan cheese and a big pinch of salt and pepper. Mix to combine - but don’t overmix!
- Roll the mixture into meatballs - I like mine to be around 1-inch in size. I find that wetting your hands with cold water helps the meatballs come together smoothly.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs in a single layer and brown all over. Just cook until they are golden brown, then toss them and cook on the other sides. Don’t overcook because we’re going to stick them in the oven!
- Once the meatballs are browned, place the skillet in the oven for 8 to 10 minutes, or until the internal temperature of the meatballs reaches 165 degrees F.
- While the meatballs are in the oven, slice the baguette in half lengthwise. Place it on a baking sheet. Spread the pesto on the baguette.
- Once the meatballs are finished, remove them from the skillet and place them on the pesto covered-ed baguette. Sometimes I slice them in half before placing them on the bread - sometimes leave them whole. It’s really your preference!
- Top with mozzarella cheese. Bake for 10 to 15 minutes, or until the cheese is golden and melty.
- Top with parmesan and basil. Slice and serve!
User Reviews
Overall Rating
5
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