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Meatball sandwich but make it healthy! This Pesto Chicken Meatball Sandwich is packed with savory pesto chicken meatballs, herby spinach pesto, my favorite Rao’s tomato sauce, and buttery pecorino romano cheese piled on garlic bread buns for a delicious Italian inspired sandwich.
This Pesto Chicken Meatball Sandwich is a healthier version of the classic meatball sub, but you certainly don’t lose any of the flavor.
HOW TO MAKE SPINACH PESTO
This spinach pesto recipe will make you never want to buy jarred pesto ever again and it is so simple to make!
To make the pesto you will need the following ingredients:
- 1 cup spinach
- ½ cup basil
- ¼ cup pecorino romano cheese (grated)
- 1 garlic clove (minced)
- ¼ tsp salt
- ¼ tsp pepper
- Juice from ½ lemon
- ¼ cup olive oil
In a food processor add the spinach, basil, pecorino romano, garlic, lemon juice, salt, and pepper. Process the ingredients until they look like they are evenly combined and have an almost sandy like texture.
Once the ingredients are combined, slowly add in the olive oil to the food processor. Process on high for about 30 seconds and that is it! You have homemade pesto!
This ratio of ingredients makes about ½ cup of spinach pesto. The great thing about pesto is that just a small amount can create a bunch of flavor!
HOW TO MAKE THE MEATBALLS
These pesto chicken meatballs are so delicious that you could just eat them on their own! I may have eaten like half the batch when I was recipe testing because I could NOT STOP eating them.
To make the meatballs simply add 1 pound ground chicken, ¼ cup spinach pesto, ¼ tsp red pepper flakes, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper to a mixing bowl.
Gently mix the ingredients together with your hands until everything is combined, making sure to not overmix. Overmixing the ingredients can cause the meatballs to become dense, instead of fluffy and tender.
Once all of the ingredients are combined, it is time to roll the meatballs. I like to use a tablespoon sized measuring spoon to scoop out the mixture to get even sized meatballs. Then simply use your hands to gently form into a ball.
Add the meatballs to a parchment paper lined baking sheet, to prevent them from burning. Bake at 375° for 25-30 minutes.
Pesto chicken meatballs would also be delicious added to any pasta, rice, or salad dish. The possibilities for these lean meatballs are endless!
CAN YOU FREEZE PESTO CHICKEN MEATBALLS?
Yes! One of my favorite cooking hacks is to make a big batch of pesto chicken meatballs and freeze them for later use.
Simply let the meatballs cool and add to a freezer safe storage bag or container and freeze. The meatballs will keep their best flavor for up to 3-4 months in the freezer.
Pesto chicken meatballs can be easily reheated in the oven at 375° for about 15 minutes, simmered in sauce, or even reheated in the microwave until warmed through.
TOASTY GARLIC BREAD BUNS
In my opinion, the perfect vehicle for any meatball sandwich is toasty garlic bread buns!
To make the garlic bread buns, I used kaiser rolls for this recipe, but you can use any type of bun that your heart desires.
In a small dish mix together two tablespoons of butter, ½ tablespoon of garlic salt, and 2 teaspoons of parsley. Spread the mixture evenly on your buns.
Bake at 375° for about 5 minutes or until golden brown.
ASSEMBLING PESTO CHICKEN MEATBALL SANDWICH
Assembling the pesto chicken meatball sandwich is the best part, because it means that you are so close to being able to eat this delicious sandwich!
To assemble the pesto chicken meatball sandwiches place about 4-5 pesto chicken meatballs on your toasty garlic bread bun (or more if you are feeling it, do you).
Add tomato sauce, more spinach pesto, and some grated pecorino romano cheese. Top with the other half of your toasty garlic bread bun and enjoy!
Pesto Chicken Meatball Sandwich
Ingredients
Spinach Pesto
- 1 cup Spinach
- 1/2 cup Basil
- 1/4 cup Pecorino Romano Cheese Grated
- 1 clove Garlic Minced
- 1/2 Lemon Juiced
- 1/4 cup Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
Pesto Chicken Meatballs
- 1 lb Ground Chicken
- 1/4 cup Spinach Pesto
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
Toasty Garlic Bread
- 4 Buns
- 2 tbsp Butter
- 1/2 tbsp Garlic Salt
- 2 tsp Parsley
Sandwich Toppings
- Rao's Four Cheese Pasta Sauce or your favorite tomato sauce
- Pecorino Romano Cheese Grated
- Spinach Pesto
Instructions
- Preheat oven to 375° and line a baking sheet with parchment paper.
Spinach Pesto
- In a food processor add the spinach, basil, pecorino romano, garlic, lemon juice, salt, and pepper. Process the ingredients until they look like they are evenly combined and have an almost sandy like texture.
- Once the ingredients are combined, slowly add in the olive oil to the food processor. Process on high for about 30 seconds.
- Pour spinach pesto into a small bowl and set aside.
Pesto Chicken Meatballs
- In a large bowl add 1 pound ground chicken, ¼ cup spinach pesto, ¼ tsp red pepper flakes, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper.
- Mix ingredients until combined.
- Form meatballs into tablespoon sized balls.
- Place meatballs on a parchment paper lined baking sheet and bake at 375° for 25-30 minutes.
Toasty Garlic Bread Buns
- While the meatballs are baking, make you garlic bread buns.
- In a small dish mix together 2 tablespoons of butter, ½ tablespoon of garlic salt, and 2 tsp of parsley. Spread the mixture evenly on your buns.
- Bake at 375° for about 5 minutes or until golden brown.
Assemble the Sandwiches
- On the bottom half of the toasty garlic bread bun, add 4-5 pesto chicken meatballs.
- Add tomato sauce, more spinach pesto, and some grated pecorino romano cheese.
- Top with the other half of your toasty garlic bread bun.
FINDING FLAVOR COMMUNITY
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