Pesto Mozzarella Meatball Focaccia Boats

Ingredients

Meatballs

• 1 lb ground beef
• ¼ cup panko breadcrumbs
• 1 large egg
• 2 tbsp grated Parmesan
• 1 tsp Italian seasoning
• ½ tsp fine salt
• ¼ tsp black pepper

Focaccia and finish

• 1 focaccia loaf, about 12 oz, cut into 8 thick rectangles
• 2 tbsp olive oil
• 1 cup prepared marinara sauce
• 1 cup (115 g) shredded low-moisture mozzarella
• ¼ cup prepared basil pesto
• 8 small fresh basil leaves

Equipment

Baking sheet, bowl, instant-read thermometer

Allergens and ingredient notes: Wheat, egg, milk; pesto often contains tree nuts.

Step by step

1. Heat the oven to 425°F (220°C). Mix beef, panko, egg, Parmesan, Italian seasoning, salt, and pepper gently. Shape into sixteen equal small meatballs and place on a lined baking sheet.
2. Bake for 12–16 minutes, until every meatball reaches 160°F (71°C) in the center. Warm the marinara in a saucepan while they cook.
3. Cut a shallow hollow in each focaccia rectangle, leaving a ½-inch base and attached side walls. Pull out only enough crumb to fit two meatballs; save the removed bread for breadcrumbs. Brush the exposed bread with the olive oil.
4. Toast the focaccia boats on a sheet in the oven for 5 minutes. Divide the warm marinara among them, add two cooked meatballs each, and divide all mozzarella over the tops.
5. Return to the oven for 4–6 minutes, until the cheese is melted and lightly browned. Divide the pesto over the boats after baking and add one basil leaf to each. Serve two boats per person.

The Devotti twist: Pesto is added after baking, giving a fresh herb finish over the deeply toasted bread and rich meatballs.

Make ahead and storage

Refrigerate within 2 hours and use within 3 days. Reheat to 165°F (74°C); add fresh pesto after reheating.

Image: AI-generated recipe illustration; homemade results and presentation will vary.