This post may contain affiliate links, please see our privacy policy for details.
All of the wonderful flavors of the Olive Garden staple, Zuppa Toscana, reworked into saucy baked meatballs. Spicy Italian chicken sausage mixed with ground chicken, Italian seasoning, and panko rolled meatballs baked in a creamy basil pesto sauce with kale, lemon, and mozzarella cheese. All made in one skillet and served simply with crusty bread, and I always recommend a big salad, too. Great for just about any night of the week and perfect for Game Day entertaining. This is a dish that all will enjoy!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
When I shared my Zuppa Toscana a few years ago, it was one of those dishes that I was scared about. I worried no one would be interested in the soup because, in my mind, Zuppa Toscana seemed like a lesser-known soup.
Well, little did I know that Zuppa Toscana is actually loved by so many. I was shocked by its popularity, and to this day, it remains one of my more popular soup recipes. I think it beats out a classic bowl of broccoli cheddar, which is a personal favorite (read, I need a bowl of broccoli cheddar soup soon!).
Anyway, I was happy with how well the soup was received, and I make it often for my family. Because of the spiciness, it’s one of the only soups my dad will actually eat. He’s not someone who enjoys soup!
I’m always thinking of ways to bring those yummy flavors into other dishes and meatballs seemed like the perfect option.
The only things missing are the potatoes and bacon, which really aren’t needed here. They’re perfect just as is. I think even the Olive Garden might approve!
These are the details
Ingredients
- spicy Italian chicken sausage (I pick this up from the meat counter at Whole Foods; they make it in-store)
- ground chicken, turkey, pork, or you can use all sausage, but I like to mix
- panko
- parmesan
- an egg
- Italian seasoning
- yellow onions
- garlic
- fresh thyme
- shredded kale
- basil pest
- heavy cream, whole milk, or use canned coconut milk if you’re dairy-free
- broth, I use bone broth
- lemon juice
- mozzarella cheese
Special Tools
Just a great oven-safe skillet. I recommend your go-to cast iron skillet. This is my favorite.
Steps
Step 1: mix the meatballs
I use ground spicy Italian chicken sausage and ground chicken for these meatballs. The spicy Italian sausage is the key to a really great Zuppa Toscana, so of course, it’s the star of these meatballs.
Then, for texture and to help bind the meat together, I add panko breadcrumbs and an egg. For flavor, I use parmesan and Italian seasoning. Roll the mix into balls, and as you work, place each ball into a dry skillet, then add the onions.
Step 2: cook the meatballs
Set the skillet over medium heat and get them crispy all around. I find the sausage has enough fat as is that I didn’t need to use any oil in the pan. If your skillet looks dry, use some oil to help the browning process.
Step 3: add everything else
When ready, mix in the garlic, thyme, kale, and pesto. Now add the cream, broth, and lemon juice. Then gently stir to combine it all and simmer for a few minutes to help bring the sauce together.
Step 4: bake
Add some cheese, the recipe calls for mozzarella, but provolone is really great too!
Bake until melted and the sauce has thickened a smidge.
Step 5: time to eat
Serve these meatballs simply. I always add a big salad for a nice balance.
Looking for other meatball recipes?? Here are my favorites:
30 Minute Coq au Vin Chicken Meatballs
Simple Baked Cheesy Italian Chicken Meatballs
Weeknight 30 Minute Coconut Curry Chicken Meatballs
Lastly, if you make these Pesto Zuppa Toscana Meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pesto Zuppa Toscana Meatballs
Ingredients
- 1 pound ground spicy Italian chicken sausage
- 1/2 pound ground chicken, turkey, or pork
- 1/2 cup panko
- 1/4 cup grated parmesan
- 1 egg
- 3 teaspoons Italian seasoning
- 1 yellow onion, chopped or sliced
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme
- 2 cups finely shredded kale
- 1/3 cup basil pesto
- 3/4 cup heavy cream or whole milk
- 1 cup broth
- 2 tablespoons lemon juice
- 1 cup shredded mozzarella cheese
Instructions
- 1. Preheat the oven to 400° F.2. Add the sausage, chicken, panko, parmesan, egg, and 1 teaspoon Italian seasoning to a bowl. Mix until just combined. Roll into 15 to 20 meatballs and place each in a skillet. Add the onions to the skillet.3. Set the skillet over medium heat, then cook for the meatballs for 5 minutes, turning them 2-3 times, until crisp. Add the garlic, thyme, 2 teaspoons Italian seasoning, kale, and pesto. Pour over the cream, broth, and lemon juice. Simmer for 5 minutes.4. Remove from heat. Add the mozzarella, then bake until the cheese is melted, 10 minutes. 5. Serve the meatballs topped with fresh thyme. We love this served with crusty bread, or over pasta, and with a big salad!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Is it possible to roast or bake the meatballs in the oven instead of frying on the stove top? If so at what temp and for how long? Thanks!
Hey Marci,
Sure, that would be okay for you to do. I would bake at 350F for 20-30 minutes. I hope you love this recipe, please let me know if you have any other questions!
thank you!
This is in the regular rotation!! I get a couple spicy Italian chicken sausages and one pork sausage from the Whole Foods butcher and take them out of the casing. SO good and helps get the right portions. Thanks for another amazing recipe!
Thanks so much, Sam! Love to hear this recipe always turns out well for you, I appreciate you making it! Have a great Monday!
Thank you Tieghan! Another delicious recipe! I’m so thankful for you!
Hey Siu,
Fantastic! Thanks so much for making this recipe and your comment, so glad it turned out nicely for you! Happy Sunday! XxT
Another delicious and easy dish that is super satisfying and homey. Rave reviews from teenagers and adults alike. Thank you!!!
Hey Christopher,
Fantastic!! I’m so glad to hear this recipe turned out nicely for you, thanks a bunch for making it! Have the best week!🎄☃️ xT
Made this tonight and served with leftover mashed potatoes- so good!!
Hi Marie,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! xx
Where does the onion come in
Hi Rachel,
The onions are added in step 2. Please let me know if you have any other questions! xx
SO delicious. And so easy. Will for sure be adding this into our rotation !
Hi Kayla,
Happy Monday! I’m so glad you enjoyed this dish and appreciate you making it! Have a wonderful week! xxT
Absolutely loved this….I subbed fresh sage for thyme, but otherwise stuck to the recipe – so good! Big hit with the whole family.
Hey Becky,
Awesome! I’m so glad to hear this recipe turned out well, thanks for making it! Have the best weekend! XxT
In what world do you go from a cold pan to Browning three sides in 5 minutes over medium heat? That is ridiculous
Otherwise delicious!
Can we substitute spinach for the kale?
Hey Robin,
Totally, that will work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xx
The only complaint would be that this recipe is severely lacking in salt. Otherwise it is a fantastic recipe. I followed it to a T, but then had to mix salt into the sauce because the meatballs are very bland.
Hi Veronica,
Wonderful! Thank you for making this recipe, I love to hear that it turned out well for you! Sorry about the salt. Have the best day! xx
My family loved these meatballs! For my next batch, do you think I could make the raw meatballs in the morning, keep them covered in the fridge all day, and then cook them at night for dinner? Just trying to think of a way to save time when I get home from work in the evening!
Hey Caitlin,
Thanks so much for trying this dish, I’m so glad it was enjoyed! Yes, totally, that will work nicely for you! Have a great day! xx
In the photos, your sauce looks orange-red, as if it contains tomatoes, but mine was very green from the pesto. What do you think I did wrong?
Hi Jill,
I don’t think you did anything wrong. My chicken sausage had paprika in it so that’s where my coloring came from. I think different products and brands that everyone uses when cooking also makes a difference. I hope it tasted good! xx
These were roll-my-eyes-in-the-back-of-my-head good! Seriously delicious! So moist and flavorful, can’t wait to make again! Thanks for sharing your wonderful recipes! 🙂
Hi Kelly,
So glad to hear this! Thank you so much for trying this dish and your comment! Have a nice November! xx
We don’t have chicken sausage where we live. Do you have a substitute?
Hey Jay,
Totally, regular sausage is also great to use here. Please let me know if you have any other questions, I hope you love this recipe! xT