Smashed Meatball Ciabattas with Pesto & Whipped Ricotta

Smashed Meatball Ciabattas
with Pesto & Whipped Ricotta

Prep Time: 30 Min
Cook Time: 20 - 25 Min

Yields: 4 Sandwiches

WHAT YOU NEED

M E A T B A L L S -

• 340g Beyond Beef
• 1/2 Yellow Onion, finely diced
• 1/4 C Cooked Brown Rice
• 2 Tbsp. Fresh Parsley, chopped 
• 2 cloves Garlic, crushed & minced 
• 1/4 Tsp. Himalayan Salt 
• 1/4 Tsp. Red Pepper Flakes
• Cracked Pepper

P E S T O - (Sub A Jar of Prepared Pesto if Desired)

• 1/4 C Pine Nuts
• 2 cloves Garlic, crushed
• 1/2 - 1 Lemon, juice only
• 1/4 C EVOO
• 1/3 C Grana Padano, cut in to cubes or shredded
• 1 Tbsp. Hemp Hearts
• 28g Fresh Basil Leaves
• 1/4 C Fresh Parsley
• 1/4 Tsp. + Himalayan Salt
• Pinch Red Pepper Flakes & Cracked Pepper

W H I P P E D R I C O T T A

• 280g tub Full Fat Ricotta
• 1/2 Lemon, juice only
• 2 Tbsp. + EVOO
• 1/4 Tsp. + Himalayan Salt

A S S E M B L Y 

• 2 x 225g Heat & Serve Ciabatta Style Baguettes 
• Sliced Red Onion
• Fresh Basil
• Pepperoncini In Oil
• Balsamic Reduction
• Grana Padano

N O T E S

• If you want to save some time, you can easily sub out the fresh pesto for a jar of your favourite store-bought brand.
• Another time saving tip? Purchase pre-made meatballs in either the fresh, or frozen section to cut the prep time down.
• Why do I always say "just below medium" in my recipes? My stove is old and sometimes if I turn the burner to exactly medium, it triggers a glitch and heats to high. It's so annoying lol I've burnt so many things as a result of this lol
  

DIRECTIONS

• MEATBALLS - Preheat oven to  400 F. Combine all of the ingredients for the meatballs in a medium sized mixing bowl. Use heaping Tbsp.'s of the mixture, roll it in to meatballs, and transfer them to a parchment lined baking sheet. You SHOULD have 10 meatballs of fairly similar size. Bake for 17 - 20 minutes, flipping halfway.​

• PESTO - Heat a small skillet with the pine nuts to just about medium. Once heated, stir and toast without burning. You want a nice golden / slightly dark brown toast which should only take a minute and a half to 2 minutes approximately. Once toasted remove from heat. Add everything to a small blender and blend until creamy and combined. Add additional EVOO if needed / desired. Taste and adjust salt if needed.
• WHIPPED RICOTTA - Add everything to a small food processor and whizz until smooth and creamy. ​

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• ASSEMBLY - With 10 minutes remaining on the meatballs, warm the ciabattas in the oven according to the package. Remove and carefully cut each full ciabatta in to two individuals, and slice them all open. Preheat a grill pan on just about medium, drizzle the ciabattas with EVOO and grill them until toasty with golden brown grill marks.
• Start by spooning a generous amount of the creamy whipped ricotta on to the bottom of each ciabatta, followed by some sliced red onion & fresh basil leaves. Take the meatballs and place them on to a cutting board. Smash 2 1/2 meatballs / ciabatta, and nestle them on top of the bottom layer. Spread pesto and pepperoncini on the top of the sammies, drizzle the meatballs with balsamic reduction, and finely shred some grana padano to finish. Close up and serve. ENJOY!

HAPPY VEG