Garlic Bread Meatball Provolone Melts
Golden garlic bread, juicy Beyond Meat meatballs, green pesto, melty, spicy provolone, and roasted red peppers. It doesn't get easier for a quick meal than these delish sammies.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
18
Serves: 2
Ingredients
- 284 grams284 grams284 grams Bread, Garlic Bread
- 1 whole1 whole1 whole Basil Pesto, Store-bought
- 1 whole1 whole1 whole Roasted Red Pepper, A jar of sliced, roasted peppers
- 70 grams70 grams70 grams Provolone Cheese, I used a spicy variety
- 1 whole1 whole1 whole Extra Virgin Olive Oil, For Frying
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 1 pieces1 pieces1 pieces Bread, torn into very small chunks
- 1 whole1 whole1 whole Milk, 2%, see recipe
- 1 whole1 whole1 whole Egg, Large, Free-Range
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 0.5 whole0.5 whole0.5 whole Yellow Onion, small onion, finely diced
- 0.25 cup0.25 cup0.25 cup Grana Padano Cheese, finely shredded + garnish
- 1 Tbsp1 Tbsp1 Tbsp Parsley, Dried
- 1 tsp1 tsp1 tsp Basil, Dried
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
Meatballs
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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
- Preheat oven according to garlic bread instructions. Get the loaf onto a parchment lined baking sheet and open it up, but don't split it if possible.
- MEATABLLS - Add the bread to a mixing bowl and add enough milk to soak the bread. Work it together with your hands. After a couple of minutes, add all of the remaining ingredients and work together with your hands until combined thoroughly. Use about two tablespoons of the mix and roll into meatballs. Continue until they're all rolled. You should have roughly 9 good sized ones, and one additional one that's a tiny bit smaller.
- Heat some EVOO in a non-stick skillet set to just about medium. Once the skillet is almost heated, nestle your meatballs in a single layer in the skillet. Let the sizzle up until golden brown, about 3 minutes, and then flip, continuing for another 3ish on the opposite side. Reduce the heat to lowish, flip them again, and cover for 4 - 5 minutes until warmed through thoroughly.
- As the meatballs finish up, get your garlic bread in the oven. Bake for about 3 minutes less than what is required. Remove the tray and set it onto a wire cooling rack. Spread pesto on the bottom of the garlic bread before nestling 6 meatballs on to the loaf. Top with as much of that spicy provolone as your heart desires and top that with some of the sliced roasted peppers. Return the tray to the oven for another 3ish minutes until the bread is crisp outside and the cheese is melty.
- Set onto a wire rack until you can handle it safely. Cut the sandwich in half, finish with finely shredded grana padano, serve, and ENJOY!
Notes
- When I was whipping up my meatballs, I discovered I had absolutely no fresh herbs. Brutal. If you have fresh parsley and basil, I'd definitely recommend that in place of the dried.
- You will have 4 meatballs extra that simply didn't fit in the garlic bread. I put them in an airtight container in the fridge for a future use.
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About This Recipe
Show nutritional information
Coconut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 923 |
| Fat: | 50 g |
| Carbohydrates: | 65 g |
| Protein: | 54 g |
| Cholesterol: | 70 g |
| Sodium: | 2811 mg |
| Fiber: | 12 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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