Smashed Meatball Rolls (Edit recipe)

50 recipes
|
25 followers

Juicy Impossible meatballs, baked, smashed, and topped with melty mozz. Served up on grilled rolls with my fave pesto, some store bought red pesto, and cheese. Quick and delicious!

Share

save

View original recipe

PREP TIME

25 minutes

COOK TIME

25 minutes

INGREDIENTS

17

Serves: 4

Ingredients

4 whole Submarine Rolls
1 whole Sundried Tomato Pesto, Store Bought
8 Tbsp Mozzarella, Pizza Mozz, shredded, more if desired
1 whole Basil, Fresh, Garnish
1 whole Grana Padano Cheese, Garnish
1 clove Garlic, lightly smashed

Meatballs

340 grams Plant-Based Ground Beef - Impossible
1 pieces Bread, sourdough, whole wheat, Artisenal, anything works
1 whole Milk, 2%, see recipe
1 Tbsp Basil, Fresh, chopped
2 Tbsp Parsley, chopped
0.5 whole Yellow Onion, finely diced
1 clove Garlic, crushed & finely minced
0.25 cup Grana Padano Cheese, finely shredded
0.5 tsp Red Pepper Flakes
.25 tsp Himalayan Pink Salt

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If the pesto was not prepared in advance, prepare it now according to the recipe provided 🙂
Preheat oven to 425 F
MEATBALLS - Add the torn up bread to a mixing bowl and pour in enough milk to coat the bread. Toss it around / mash it up with a fork a bit to make sure the bread is soaked. Grab all of the remaining ingredients and chop / prepare while the bread soaks. Add everything to the bowl and work together with your hands until thoroughly combined. Scoop heaping tablespoons of the mixture and roll in to ball shapes; you're looking for 8 equal sized balls. Transfer them to a baking sheet lined with parchment & sprayed with cooking spray.
Bake for 16 - 20 minutes, flipping halfway until nice and golden on both sides. Remove and set on to a wire cooling rack. Gently smash the meatballs on the tray and top them with 1 + Tbsp. of shredded mozz. I used about a Tbsp. but you may want more! return them to the oven for a couple minutes until the cheese is melty.
ASSEMBLY - In the meantime, preheat a grill pan and slice open your rolls. Drizzle / brush the open side of the rolls with EVOO. Slap on the grill and cook until crisp with nice grill marks, working in batches depending on the size of your grill pan. Remove and rub the cooked side of each roll with raw garlic.
Spread fresh pesto on one side, and red pesto on the other. Use as much or as little of each as you'd like, but I'd suggest slathering in that fresh pesto because it's just so delicious! Place two, cheesy smashed meatballs on each roll and grate some fresh grana padano over them. Close them up, garnish with basil if desired, and serve. ENJOY!

Notes

My Perfect Pesto - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
Alternately, you could use store bought green pesto, or simply remove it entirely and go with your store bought red pesto on both sides. I do recommend making it fresh because it's so vibrant and fab!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	469
Fat:	26 g
Carbohydrates:	17 g
Protein:	37 g
Cholesterol:	71 g
Sodium:	1187 mg
Fiber:	6 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.