IN THE KIT
12 ozground beef
6 ozmixed greens
2 ozred wine/tomato paste blend
1 ozgarlic butter
4 ozshredded mozzarella
1 ozItalian seasoning
1 ozgarlic/onion blend
1 ozhouse blend
4 ozseasoned panko breadcrumb
2 ozbalsamic dressing
Salt & pepper
Kitchen Items Needed
Large non-stick pan
¼ cup of water (double for 4 ppl)
Preheat the oven to 450°F;
Chop tomatoes into small chunks;
Cut bread into 2 pieces lengthwise;
Remove from leaves from stem & roughly chop parsley.
Combine beef, breadcrumbs, pinch of salt & pepper, house seasoning. Roll mixture into 12 equal-sized meatballs
Heat a large non-stick pan over medium-high heat. When hot, add a drizzle of olive oil, then meatballs. Cook, turning occasionally, until browned on all sides, 3-4 min. Remove from pan, place on plate.
To the same skillet, add another drizzle of olive oil, garlic/onion blend, cook for 1 minute. Add tomato paste blend, cook for 30 seconds. Add tomatoes, Italian seasoning, 1/4 cup water then gently stir to combine. Add meatballs back to skillet, reduce to medium-low, cover & cook, stirring occasionally, until sauce is slightly thickened & meatballs are cooked through, 8-10 min.
While meatballs & sauce cook, arrange bread halves on a baking sheet. Spread garlic butter onto cut-sides of roll halves. Sprinkle mozzarella over the top. Bake, in the top of the oven, until cheese melts, 3-4 min. Watch carefully so they don’t burn.
Add mixed greens to large bowl. Add balsamic dressing, then toss to combine.
Cut garlic bread into 1-inch slices, crosswise. Divide meatballs & sauce between bowls, sprinkle with parsley. Serve with salad on the side & cheesy garlic bread, for dipping.