Fustini's Oils and Vinegars
Pesto Meatball Melt

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Pesto Meatball Melt


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Pesto Meatball Melt


  • 2 tablespoons Fustini's Pesto olive oil
  • 1 pound ground turkey
  • 1 large egg, lightly beaten
  • 1/2 cup bread crumbs
  • 1/3 cup Ligure Pesto
  • 1/4 cup finely grated parmesan cheese
  • salt and pepper to taste
  • 1 baguette
  • 1/2 cup pesto (or more!)
  • 1 cup shredded mozzarella
  • parmesan cheese for garnish
  • fresh basil for garnish


A great tailgate snack. Delicious with Garlic olive oil as well! adapted from howsweeteats.com


Step 1. 

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 1" meatballs.  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, turn them and cook on the other sides.  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.

Step 2. 

Slice the baguette in half lengthwise. Place it on a baking sheet. Spread the pesto on the baguette.  Remove cooked meatballs from the skillet and place them on the pesto-covered baguette. Top with mozzarella cheese. Bake for 10 to 15 minutes, or until the cheese is golden and melty. Top with parmesan and chopped basil. Slice and serve!

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