Pesto Meatball Melt Baguette Sliders
Juicy, vegetarian meatballs, gorgeous fresh pesto, melty pizza mozzarella, and a kick of heat wedged between a crusty, baked baguette. Eat as 2 sammies, or cut them up as sliders as I did 🙂
PREP TIME
25 minutes
COOK TIME
30 minutes
INGREDIENTS
12
Serves: 2 - 4
Ingredients
- 326 grams326 grams326 grams Baguette, Long French Baguette
- 1 whole1 whole1 whole Peperoncini Peppers, in chili oil
- 8 pieces8 pieces8 pieces Mozzarella, 8 Slices of Pizza Mozz from the ball
- 1 whole1 whole1 whole My Fave Pesto (click for recipe), See Notes for Recipe
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 0.5 whole0.5 whole0.5 whole Yellow Onion, finely diced
- 0.25 cup0.25 cup0.25 cup Brown Rice, cooked & cooled
- 2 cloves2 cloves2 cloves Garlic, crushed & minced / pressed
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes, More if you like that heat
- .25 tsp.25 tsp.25 tsp Himalayan Pink Salt
MEATBALLS
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
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
- MEATBALLS - Preheat oven to 400 F. Combine all of the ingredients for the meatballs in a medium sized mixing bowl. Form in to 8 equal sized meatballs and place them on a baking sheet. Spray them with cooking spray and place them in to the oven to bake for about 17 - 20 minutes, flipping halfway.
- In the meantime, prepare the PESTO. Add all of the ingredients to a small blender and blend until smooth. Add additional EVOO if needed to emulsify. Set aside.
- ASSEMBLY - Slice open the baguette and place it on a parchment lined baking sheet. Drizzle with EVOO & Bake at 400 for 5ish minutes until warmed through. Remove and set on to a wire cooling rack. Next, spread a generous amount of pesto on each side followed by a spread of pepperoncini on the bottom half. Next, place the 8 meatballs on the bottom half of the baguette, nestling them in to the pesto. Place a slice of pizza mozzarella on top of each meatball. Switch the oven to BROIL at 500 F and remove the top portion of the baguette. Place the bottom portion under the broiler until the cheese is bubbly and melted. Remove and place the top of the baguette on top of the melty meatballs. Slice the baguette in to 8 sliders, using the meatballs as your guide for sizing.
- Place them on a serving dish and ENJOY!
Notes
- Pesto Recipe - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 869 |
| Fat: | 54 g |
| Carbohydrates: | 37 g |
| Protein: | 60 g |
| Cholesterol: | 107 g |
| Sodium: | 1189 mg |
| Fiber: | 4 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Pesto Meatball Melt Baguette Sliders”
Leave a Reply
You must be logged in to post a comment.
Spectacular!!! Do you deliver?
Thank you so much Debbie! I don’t drive, so it would be on foot. I couldn’t guarantee quality or freshness at that point lol <3