These pesto meatball melts are a satisfying weeknight meal: pesto turkey meatballs on a toasty baguette with plenty of melty cheese. Delicious and easy!
Have a lot of fresh basil from the garden? This is a perfect way to use it.
These pesto meatball melts are a comforting, versatile dinner that comes together quickly. They’re a great use for leftover or homemade pesto at the end of summer.
I expected this to be good, but didn’t realize how much we’d love it until it became a regular on our dinner rotation.
Oh my word.
We love this dish. It’s packed with flavor and a fun way to enjoy meatballs without making a classic sub.
The idea for the melt came from French onion meatballs served on bread. I wanted something more sandwich-like and cheesy, but simpler than a full meatball sub—hence, meatball melts.
I use a sliced baguette for these, but you can swap in toast or a bun. Ground turkey works wonderfully, though ground chicken or beef are fine alternatives.
Pesto is a superstar here: basil, garlic and parmesan already packed in one spoonful. Mixing pesto into the meatballs adds instant flavor, so you need only a few simple ingredients. I do the same in a mini pesto meatball soup and love the result.
After a few tests I prefer a little extra parmesan in the meatball mix. Beyond that, it’s simply meat, pesto, breadcrumbs and an egg to bind—easy and perfect for using garden basil or store-bought pesto if you’re short on time.
I also spread pesto on the baguette so every bite is herb-forward. Top the pesto-covered bread with meatballs and cheese, then bake until the cheese is bubbly and golden.
This is heavenly: warm, cheesy, toasty and satisfying. Serve for dinner or cut the baguette into bite-size squares for a game-day appetizer—little meatball melt squares are a big hit.
They’re hearty and comforting—one of our favorite easy meals.
Pesto Meatball Melts
Pesto Meatball Melts
4 people
30 mins
30 mins
1 hr
Ingredients
Meatballs
- 1 tablespoon olive oil
- 1 pound ground turkey (94% lean recommended)
- 1 large egg, lightly beaten
- 1/2 cup seasoned breadcrumbs
- 1/3 cup pesto (homemade or prepared)
- 1/4 cup finely grated Parmesan cheese
- Kosher salt and pepper
- 1 tablespoon olive oil (for frying)
Melts
- 1 baguette, about 10 to 12 inches long
- 1/2 cup pesto, or more if you love pesto
- 1 cup shredded mozzarella cheese, for topping
- Additional Parmesan, for topping
- Fresh basil, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine ground turkey, beaten egg, breadcrumbs, pesto, Parmesan, and a big pinch of salt and pepper. Mix until just combined—don’t overwork the meat.
- Roll the mixture into 1-inch meatballs. Wetting your hands with cold water can help shape them smoothly.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the meatballs in a single layer and brown on all sides until golden. Avoid fully cooking through on the stovetop.
- Once browned, transfer the skillet to the oven and bake 8–10 minutes, or until meatballs register 165°F (74°C) internally.
- While the meatballs finish, slice the baguette lengthwise and place it on a baking sheet. Spread the pesto over the cut sides of the bread.
- Remove meatballs from the skillet and arrange them on the pesto-covered baguette. You can leave them whole or slice them in half—either works.
- Top with shredded mozzarella and bake 10–15 minutes, or until the cheese is melted and lightly golden.
- Finish with extra Parmesan and fresh basil. Slice and serve warm.
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I get the golden, bubbly cheese every time!