Meatball & Red Pesto Rolls

Meatball & Red Pesto Rolls

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 3 Rolls

What You Need

• 3 Standard Rolls
• Prepared Sundried Tomato Pesto
• 3 slices Pizza Mozzarella (Sandwich Slices)
• Fresh Basil for Garnish
• Grana Padano for Garnish

MEATBALLS

• 340g Beyond Meat Beef
• 3 cloves Garlic, crushed & minced
• 1/2 Small Red Onion, finely diced
• 1/4 C Fresh Parsley, chopped
• 3 Tbsp. Italian Breadcrumbs
• 1 Large, Free-Range Egg
• 2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• 1 1/2 Tbsp. Fresh Basil, chiffonade / torn
• 1/4 C Grana Padano, finely shredded
• 1/4 Tsp. Himalayan Salt
• 1/2 Tsp. Red Pepper Flakes
• Cracked Pepper to Taste 

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!

Directions

• 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!

HAPPY VEG