Saucy Beef Meatballs with Cheesy Garlic Bread & Side Salad
Classic Italian meatballs but let’s switch up the starch! Tonight we are dunking irresistible cheesy garlic bread into this saucy supper instead of twirling in pasta like usual. It’s time for a change!
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.