Smashed Meatball Toasties
Juicy vegetarian meatballs smashed and served on grilled Vienna sourdough along with sauce, chili oil, herbs, and as much finely shredded pecorino as your heart desires.
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
19
Serves: 4
Ingredients
- 4 pieces4 pieces4 pieces Sourdough Bread, I used a Vienna sourdough. It's dense and sturdy
- 1 whole1 whole1 whole Extra Virgin Olive Oil
- 1 clove1 clove1 clove Garlic, gently smashed & peeled
- 1.25 cups1.25 cups1.25 cups Tomato Sauce, I used a Roasted Veg & Ricotta Sauce
- 1 whole1 whole1 whole Parsley, chopped for Garnish
- 1 whole1 whole1 whole Chili Infused Olive Oil, Garnish
- 1 whole1 whole1 whole Basil, Fresh, Garnish
- 1 whole1 whole1 whole Pecorino Romano, finely shredded for garnish
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 0.5 whole0.5 whole0.5 whole Red Onion, small onion, finely diced
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 0.333 cup0.333 cup0.333 cup Parsley, chopped
- 1 Tbsp1 Tbsp1 Tbsp Basil, Fresh, rolled & sliced or torn into small pieces
- 1 whole1 whole1 whole Egg, Large, Free-Range. Organic / Local is best!
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 0.333 tsp0.333 tsp0.333 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Clubhouse Parmesan & Herb Seasoning
- 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 your sauce to a small, covered pot set to medium low and once heated through, reduce to low and keep covered.
- Add all of the ingredients for the meatballs into a medium sized mixing bowl and work the mixture together with your hands until combined thoroughly. Next, scoop heaping 1 1/2 Tbsp. sized dollops of the mixture into your hands and roll into meatballs. Once rolled, transfer to a parchment lined baking sheet. Continue until all of your meatballs are rolled and on the tray.
- Baked the meatballs for 12 minutes, flip, and continue another 4 - 7 minutes until tender and cooked through.
- As the meatballs, cook, begin heating a grill pan set to about medium. Brush your slices of bread with EVOO on both sides and once heated, grill your bread slices on both sides until crispy with gorgeous grill marks. Transfer your slices to a cutting board and rub both sides down with your raw garlic clove.
- For the meatballs, you can smash them on the tray, on your cutting board, or directly on your toast. 2 meatballs per toastie. The tray is usually a bit messy, so I'd move them to your board / toasts. Once they're smashed, top with a couple spoonfuls of your hot sauce followed by a sprinkle of parsley, a drizzle of chili oil, fresh basil, and copious amounts of finely shredded pecorino. Serve and ENJOY!
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About This Recipe
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Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 481 |
| Fat: | 27 g |
| Carbohydrates: | 34 g |
| Protein: | 29 g |
| Cholesterol: | 0 g |
| Sodium: | 1382 mg |
| Fiber: | 4 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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