Preheat the oven to 350 degrees F.

In a large bowl, combine the ground turkey with the egg, breadcrumbs, pesto, parmesan cheese and a big pinch of salt and pepper. Mix to combine - but don’t overmix!

Roll the mixture into meatballs - I like mine to be around 1-inch in size. I find that wetting your hands with cold water helps the meatballs come together smoothly.

Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs in a single layer and brown all over. Just cook until they are golden brown, then toss them and cook on the other sides. Don’t overcook because we’re going to stick them in the oven!

Once the meatballs are browned, place the skillet in the oven for 8 to 10 minutes, or until the internal temperature of the meatballs reaches 165 degrees F.

While the meatballs are in the oven, slice the baguette in half lengthwise. Place it on a baking sheet. Spread the pesto on the baguette.

Once the meatballs are finished, remove them from the skillet and place them on the pesto covered-ed baguette. Sometimes I slice them in half before placing them on the bread - sometimes leave them whole. It’s really your preference!

Top with mozzarella cheese. Bake for 10 to 15 minutes, or until the cheese is golden and melty.

Top with parmesan and basil. Slice and serve!