Meatball & Red Pesto Rolls
It really doesn't get any easier or more satisfying than these super quick Meatball & Pesto Rolls. I made a batch of my fave Beyond Meat meatballs, stuffed some rolls with red pesto, melty mozz, fresh basil, and grana padano to finish. Quick and delicious.
PREP TIME
20 minutes
COOK TIME
25 minutes
INGREDIENTS
18
Serves: 3
Ingredients
- 3 whole3 whole3 whole Hoagie Rolls, 3 Rolls of any Variety
- 1 whole1 whole1 whole Sun Dried Tomato Pesto (click for recipe), Store Bought
- 3 pieces3 pieces3 pieces Mozzarella Cheese, Sandwich slices. Pizza Mozz
- 1 whole1 whole1 whole Grana Padano Cheese, Garnish
- 1 whole1 whole1 whole Basil, Fresh, Garnish
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 0.5 whole0.5 whole0.5 whole Red Onion, finely diced
- 0.25 cup0.25 cup0.25 cup Parsley, finely chopped
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Basil, Fresh, torn / chiffonade
- 3 Tbsp3 Tbsp3 Tbsp Breadcrumbs, Italian
- 1 whole1 whole1 whole Egg, Large, Free-Range & Organic is Best
- 2 tsp2 tsp2 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 0.25 cup0.25 cup0.25 cup Grana Padano Cheese, finely shredded
- 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 your oven to 400 F
- Add all of the ingredients for your meatballs to a mixing bowl and work the mixture together with your hands until combined. Form the mixture into 6 equal sized meatballs. Start with two heaping tablespoons per, and then if there's some leftover after the 6, work the remaining mixture into your rolled meatballs. Place your rolled meatballs onto a parchment lined baking sheet.
- Bake for 12 minutes, flip, and continue for another 7 - 10 until fully cooked.
- Get your rolls onto a baking sheet and slice them open without slicing them the entire way through. Spread a generous amount of your red pesto on each side of your open rolls. Stuff two meatballs into each roll and place a slice of pizza mozz over the meatballs / bread. Spread a little more red pesto on top of the mozz.
- Return the tray to the oven for about 5 minutes until the cheese is melty and the outside of the buns are slightly toasty. The insides will still be soft and fluffy.
- Remove your tray to a wire cooling rack and sprinkle them with finely shredded grana padano. Finish with some gorgeous basil leaves, serve, and ENJOY!
Notes
- Depending on the size of the buns / rolls, make your meatballs accordingly. If your buns are smaller, you could end up with 8 meatballs to accommodate and 4 sandwiches instead of 3. Just make sure the meatballs are appropriately sized to your buns!
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About This Recipe
Show nutritional information
Coconut Free Entrées Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 575 |
| Fat: | 37 g |
| Carbohydrates: | 18 g |
| Protein: | 50 g |
| Cholesterol: | 72 g |
| Sodium: | 1682 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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