Pesto Meatball Panini
Pesto Meatball Panini takes approximately 35 minutes from beginning to end. One serving contains 1815 calories, 88g of protein, and 122g of fat. This recipe serves 3 and costs $7.9 per serving. This recipe from Oh Sweet Basil requires pesto, fresh basil, sourdough bread, and marinara sauce. It works well as a main course. 91 person were impressed by this recipe. Overall, this recipe earns a tremendous spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Meatball Panini, Pesto-Chicken Panini, and Turkey Pesto Panini's.
Servings: 3
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1/3 cup Butter, softened
1 Teaspoon Fresh Basil, chopped
1 Clove of garlic, minced
1 Jar Marinara Sauce
1 Bag Johnsonville Meatballs
12 Slices Mozzarella Cheese
¼ Cup Parmesan Cheese, grated
¼ Cup Pesto
½ Cup Pesto
6 Slices Italian Sourdough Bread
Equipment:
frying pan
panini press
grill
Cooking instruction summary:
In a deep skillet, over medium heat, add the marinara, fresh basil, garlic and parmesan cheese. Add the meatballs and bring to a boil. Turn the heat to low and place a lid on top. Simmer for 25-30 minutes.Heat a panini grill or regular pan to medium high. Spread pesto on the top and bottom layers of bread.Slice the meatballs in half so they don't roll out of the sandwich.Place mozzarella cheese on the two slices of pesto bread. Spoon about 6 meatballs halves and sauce onto the bottom piece of bread and close the lid, pesto side down.Spread the top and bottom of the sandwich with pesto butter and grill until golden.Mix the pesto and butter until smooth.
Step by step:
1. In a deep skillet, over medium heat, add the marinara, fresh basil, garlic and parmesan cheese.
2. Add the meatballs and bring to a boil. Turn the heat to low and place a lid on top. Simmer for 25-30 minutes.
3. Heat a panini grill or regular pan to medium high.
4. Spread pesto on the top and bottom layers of bread.Slice the meatballs in half so they don't roll out of the sandwich.
5. Place mozzarella cheese on the two slices of pesto bread. Spoon about 6 meatballs halves and sauce onto the bottom piece of bread and close the lid, pesto side down.
6. Spread the top and bottom of the sandwich with pesto butter and grill until golden.
7. Mix the pesto and butter until smooth.
Nutrition Information:
covered percent of daily need
