Kale Pesto Meatball Sub Recipe
class="gmc-recipe" id="gmc-print-2964" itemscope itemtype="http://schema.org/Recipe" style="background-color:#e7e6e6; border-color:#a14524;border-style:dashed;border-width:thin;">
Kale Pesto Meatball Sub Recipe
Print recipe | Serves | 4 |
| Allergy | Tree Nuts |
| Meal type | Main Dish |
| Misc | Serve Hot |
Ingredients
- 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
Directions
| 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. | |
| Step 7 | |
| Hope you enjoy these as much as we did! | |
