Kale Pesto Meatball Sub

Kale Pesto Meatball Sub Recipe

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Kale Pesto Meatball Sub Recipe

Serves 4
Allergy Tree Nuts
Meal type Main Dish
Misc Serve Hot


  • 1lb Ground Meat (I used chicken)
  • 8 heaped tablespoons Kale Pesto (Some for the meatballs / Some for the bread)
  • 1 teaspoon Kosher Salt
  • 2 tablespoons Bread Crumbs (I used panko)
  • 1/4 cup Peorino Romano
  • 4 Sub Rolls
  • 4 medium slices Provolone


Step 1
Preheat your oven to 350°.
Add Salt & 4 Heaping Tsp. of the Pesto to the Ground Chicken. Mix it together until combined by hand. (Don't over mix, it will make the meatballs tough)
Step 2
Add the Pecorino and mix by hand.
Step 3
Place some parchment on a baking sheet and roll out some golf ball sized meatballs.
Bake for 20 minutes. (Time may vary depending on your oven)
Step 4
While the meatballs are cooking slice into your sub rolls.
Spread the remaining Pesto in the rolls.
Step 5
Once the meatballs are cooked add them to the rolls. Ours were extra long, so we only got 3 subs out of them... I also crammed more meatballs into it than I should have.
Step 6
Top each one with a slice of provolone and broil until the cheese starts to bubble or the bread starts to char.

Kale Pesto Meatball Sub
Step 7
Hope you enjoy these as much as we did!