All the flavors of chicken parm without the mess of breading and frying! These Chicken Pesto Parmesan Meatball Subs are one of my favorite weeknight dinners — high in protein, full of flavor, and surprisingly easy to throw together.
The bright and herby pesto, juicy ground chicken, and creamy parmesan come together for a balanced, better-for-you meal that feels indulgent but is actually nutrient-dense. I love making a big batch of these for meal prep and enjoying them throughout the week — over pasta, in a sub roll, or even on top of roasted veggies for a lighter option. However you serve them, these healthy chicken meatball subs never disappoint.
Why You’ll Love These Chicken Pesto Parmesan Meatball Subs
This recipe delivers everything you love about a classic chicken parm – savory, cheesy, and comforting – but with a healthier, simplified twist.
The addition of pesto not only boosts flavor but also adds heart-healthy fats and antioxidants from olive oil and basil. To keep things simple, you can use store-bought pesto, but if you’re up for it, I’ve got a great homemade pesto recipe you can try.
Using lean ground chicken keeps these high-protein chicken meatballs light and satisfying, while skipping the breading cuts down on unnecessary carbs and frying oil. If you’re dairy-free, swap the parmesan for a mix of breadcrumbs and nutritional yeast, or try finely shredded goat cheddar for an easier-to-digest option.
Meal Prep & Serving Ideas
I love how versatile these high-protein chicken pesto meatballs are. Make them ahead for an easy meal prep dinner, serve them as open-faced subs with melted mozzarella, or pair with spaghetti squash, crispy broccolini, or whole-grain pasta (or brown rice, if gluten-free) for a balanced meal.
You can finish them in a skillet for a golden crust or pop them in your slow cooker to simmer until you’re ready to serve — perfect for busy weeknights. However you enjoy them, these easy chicken pesto parmesan meatballs are guaranteed to become a go-to in your rotation.
Ingredients You’ll Need:
For the Meatballs:
- Ground chicken (93/7)
- Eggs
- Yellow onion
- Garlic cloves
- Dried oregano
- Kosher salt
- Crushed red pepper flakes
- Store-bought pesto (I like Gotham Greens)
- Freshly grated parmesan
- Gluten-free panko breadcrumbs
- Olive oil
For the Sauce:
- Olive oil
- Garlic cloves
- Yellow onion
- Dried oregano
- Crushed red pepper flakes
- Jar of Marinara (I like Rao’s)
- Low-sodium chicken bone broth
To Garnish:
- Fresh basil
- Freshly grated parmesan
For the Meatball Subs:
To Assemble:
- Sourdough bread slices
- Freshly grated parmesan cheese
- Sliced goat cheddar cheese (or sub provolone)
For the Greens:
- Romaine lettuce
- Baby arugula
- Extra virgin olive oil
- Red wine vinegar
- Pepperoncini peppers
- Dried oregano
- Kosher salt
- Freshly ground black pepper
- Fresh basil
How To Make High-Protein Chicken Pesto Parmesan Meatball Subs
For the Meatballs:
*(Note: instructions to cook in a Crockpot or Slow Cooker are included below.)
In a medium mixing bowl, add the ground chicken, eggs, yellow onion, garlic, dried oregano, salt, red pepper flakes, pesto, and breadcrumbs. Using two forks, or clean hands, mix until just combined.
Begin to roll the meatballs into 2-tablespoon-sized balls using clean, damp hands. Place on a clean plate and repeat until all meatballs have been rolled.
In a large, tall-sided skillet, heat the olive oil over medium-high heat.
Once hot, carefully place the meatballs in the pan, working in batches if needed.
Cook the meatballs, undisturbed, for 3 minutes, or until a deep, golden crust forms. Flip the meatballs and continue to sear for 2 to 3 minutes per side, until all sides of the meatballs are golden, about 10 to 12 minutes total. The meatballs do not have to be fully cooked through, but they should be golden on all sides. They will finish cooking in the sauce.
For the Sauce:
In the same skillet you cooked the meatballs in, add the olive oil.
Once hot, add in the onion. Cook for 3 minutes, or until slightly translucent.
Add the garlic, dried oregano, and chili flakes. Cook, stirring occasionally, for 1 minute or until the garlic is slightly golden brown.
Carefully pour in the marinara and chicken stock and stir to combine.
Add the meatballs and their juices back to the skillet and nestle them into the sauce. Turn the heat to medium and bring the sauce to a simmer.
Once simmering, turn to low and cover with a tight-fitting lid. Simmer on low for 10 minutes, or until the meatballs are totally cooked through.
Garnish with basil and parmesan. Option to serve over brown rice pasta (if gluten-free, or regular pasta if no gluten sensitivities), or as a meatball sub (see below instructions).
*Crockpot (or Slow Cooker) Method:
After browning the meatballs, transfer them to a medium-large crockpot. Repeat the above steps to make the marinara sauce. Carefully pour over the meatballs in the crockpot and stir. Cover with the lid and turn the crockpot to low. Cook, stirring occasionally, for 2 + hours. If the sauce is not bubbling, 30 minutes prior to serving, turn the heat to “high,” and cook until the sauce begins to bubble.
To Store Meatballs:
Let the chicken pesto parmesan meatballs cool completely, then transfer them to an airtight container (with or without sauce). Store in the fridge for up to 4 days, or in the freezer for up to 3 months.
Reheat refrigerated meatballs in a covered skillet with a splash of marinara or bone broth over medium heat for 5–7 minutes, or until warmed through. If frozen, let them thaw overnight in the fridge before reheating as mentioned.
For the Meatball Subs:
To Assemble:
Turn the broil setting to “high.” Prep a baking sheet with parchment paper and set aside.
Spread the ghee onto each of the slices of bread. Transfer to the oven and broil for 2 minutes or until golden on one side. Flip so that the golden side is facing up. Add 4-5 meatballs to each slice and spoon extra sauce atop each. Cover each slice with 2 slices of cheese.
Transfer to the oven on the top rack and broil on high for 2 minutes, or until the cheese is bubbling and golden brown. Watch very carefully! Remove from the oven and allow to cool slightly.
For the Greens & To Serve:
While the sammies are cooling, assemble the greens. In a medium bowl, add the romaine, arugula, olive oil, vinegar, pepperoncini, oregano, salt, pepper, and basil. Toss to combine.
Plate each open-faced sandwich and pile the greens atop each. Enjoy with a fork and knife.
Recipe Substitutions & Questions
Want to customize this recipe? You can swap ground chicken for ground turkey, lean beef, or a plant-based alternative. For a dairy-free option, replace the parmesan with a mix of gluten-free breadcrumbs and nutritional yeast, or use finely shredded goat cheddar or dairy-free cheese. You can use regular panko, almond flour, or crushed gluten-free crackers instead of gluten-free panko.
If you don’t have store-bought pesto, feel free to make your own with fresh basil, olive oil, garlic, and nuts, or try sun-dried tomato or roasted red pepper pesto for a flavor twist. Also, as a registered dietitian, I always recommend checking labels on any store-bought sauce or packaged ingredient—my blog post on My Top 3 Tips for Reading Labels is a great place to dive deeper.
For the subs, use any sturdy bread you like, such as whole-grain, ciabatta, or gluten-free rolls. Swap the greens with spinach, mixed baby greens, or kale if preferred. Finally, reduce or omit crushed red pepper flakes in the meatballs and sauce if you want a milder flavor.
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What makes these chicken pesto parmesan meatball subs a healthy option?
These Chicken Pesto Parmesan Meatball Subs are a healthier take on a comfort classic. Made with lean ground chicken for a high-protein base, they skip the breading and frying to cut unnecessary carbs and oil. The homemade (or store-bought) pesto adds heart-healthy fats and antioxidants from olive oil and basil, creating a nutrient-dense meal that still feels indulgent.
Can I make chicken pesto parmesan meatball subs ahead of time for meal prep?
Yes! These high-protein chicken pesto parmesan meatballs are perfect for meal prep. Cook a big batch and store them in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet with a splash of marinara or chicken broth for a quick, satisfying weeknight meal. Otherwise, just assemble the sandwiches when you’re ready to serve!
More High-Protein Dinner Recipes You’ll Love:
- Crockpot Teriyaki Meatballs
- Smoky Andouille Sausage Pasta
- Gluten-Free Crispy Chicken Parm
- Chicken Alfredo Spaghetti Squash
- Italian Meatballs in Homemade Marinara
- Healthy Turkey Taco Chili with Butternut Squash
- Toasty Baguette Steak Sandwiches With Chimichurri
High-Protein Chicken Pesto Parmesan Meatball Subs
Ingredients
For the Meatballs:
- 1 ½ lb. ground chicken (93/7)
- 2 large eggs, beaten
- ½ cup minced yellow onion, about ½ a medium onion
- 3 garlic cloves, minced
- 1 ½ teaspoons dried oregano
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons store-bought pesto, (I like Gotham Greens)
- ½ cup freshly grated parmesan
- 2/3 cup gluten-free panko breadcrumbs
- 1 tablespoon olive oil
For the Sauce:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ cup minced yellow onion, about ½ a medium onion
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 24 oz. jar Marinara, (I like Rao’s)
- ½ cup low-sodium chicken bone broth
To Garnish:
- 2 tablespoons julienned fresh basil
- 1/3 cup freshly grated parmesan
For the Meatball Subs:
To Assemble:
- 4 large slices sourdough
- ½ cup freshly grated parmesan cheese
- 8 slices goat cheddar cheese, or sub provolone
For the Greens:
- 2 cups thinly sliced romaine lettuce
- 2 cups baby arugula
- 2 teaspoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 tablespoons drained and minced pepperoncini peppers
- ½ teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- ¼ cup julienned fresh basil
Instructions
For the Meatballs:
- *Note: instructions to cook in a Crockpot or Slow Cooker also included below.
- In a medium mixing bowl, add the ground chicken, eggs, yellow onion, garlic, dried oregano, salt, red pepper flakes, pesto, and breadcrumbs. Using two forks, or clean hands, mix until just combined.
- Begin to roll the meatballs into 2-tablespoon-sized balls using clean, damp hands. Place on a clean plate and repeat until all meatballs have been rolled.
- In a large, tall-sided skillet, heat the olive oil over medium-high heat.
- Once hot, carefully place the meatballs in the pan, working in batches if needed.
- Cook the meatballs, undisturbed, for 3 minutes, or until a deep, golden crust forms. Flip the meatballs and continue to sear for 2 to 3 minutes per side, until all sides of the meatballs are golden, about 10 to 12 minutes total. The meatballs do not have to be fully cooked through, but they should be golden on all sides. They will finish cooking in the sauce.
For the Sauce:
- In the same skillet you cooked the meatballs in, add the olive oil.
- Once hot, add in the onion. Cook for 3 minutes, or until slightly translucent.
- Add the garlic, dried oregano, and chili flakes. Cook, stirring occasionally, for 1 minute or until the garlic is slightly golden brown.
- Carefully pour in the marinara and chicken stock and stir to combine.
- Add the meatballs and their juices back to the skillet and nestle them into the sauce. Turn the heat to medium and bring the sauce to a simmer.
- Once simmering, turn to low and cover with a tight-fitting lid. Simmer on low for 10 minutes, or until the meatballs are totally cooked through.
- Garnish with basil and parmesan. Option to serve over brown rice pasta (if gluten-free, or regular pasta if no gluten sensitivities), or as a meatball sub (see below instructions).
*Crockpot (or Slow Cooker) Method:
- After browning the meatballs, transfer them to a medium-large crockpot. Repeat the above steps to make the marinara sauce. Carefully pour over the meatballs in the crockpot and stir. Cover with the lid and turn the crockpot to low. Cook, stirring occasionally, for 2 + hours. If the sauce is not bubbling, 30 minutes prior to serving, turn the heat to “high,” and cook until the sauce begins to bubble.
To Store Meatballs:
- Let the chicken pesto parmesan meatballs cool completely, then transfer them to an airtight container (with or without sauce). Store in the fridge for up to 4 days, or in the freezer for up to 3 months.
- Reheat refrigerated meatballs in a covered skillet with a splash of marinara or bone broth over medium heat for 5–7 minutes, or until warmed through. If frozen, let them thaw overnight in the fridge before reheating as mentioned.
To Make Meatball Subs:
- To Assemble:Turn the broil setting to “high.” Prep a baking sheet with parchment paper and set aside.Spread the ghee onto each of the slices of bread. Transfer to the oven and broil for 2 minutes or until golden on one side. Flip so that the golden side is facing up. Add 4-5 meatballs to each slice and spoon extra sauce atop each. Cover each slice with 2 slices of cheese.Transfer to the oven on the top rack and broil on high for 2 minutes, or until the cheese is bubbling and golden brown. Watch very carefully! Remove from the oven and allow to cool slightly.
- For the Greens & To Serve:While the sammies are cooling, assemble the greens. In a medium bowl, add the romaine, arugula, olive oil, vinegar, pepperoncini, oregano, salt, pepper, and basil. Toss to combine.Plate each open-faced sandwich and pile the greens atop each. Enjoy with a fork and knife.
