Smashed Meatball Melt Ciabattas

Smashed Meatball Burrata Melt Ciabattas



Prep Time: 25 Min
Cook Time: 35 - 40 Min

Yields: 4 Ciabatta Sammies

WHAT YOU NEED

• 4 x Ciabatta 
• Fresh Burrata Cheese
• Store-Bought Pesto

MEATBALLS

• 340g Impossible Beef
• 1/4 C Cooked Brown Rice
• 3 Tbsp. Fresh Parsley, chopped
• 1 Tbsp. Fresh Basil, chopped
• 1/4 C Yellow Onion, finely minced / grated
• 1/4 C Grana Padano
• Pinch Red Pepper Flakes
• Himalayan Salt & Cracked Pepper

SAUCE

• 1/4 C EVOO
• 3 cloves Garlic, crushed
• 1 Yellow Onion, diced
• Handful Fresh Basil, torn
• 1 Tbsp. Tomato Paste
• 1/2 C White Wine
• 796ml Whole San Marzano Tomatoes
• 1/4 - 1/2 Tsp. Red Pepper Flakes (Depending on your heat tolerance)
• 1/2 Tsp. + Himalayan Salt

DIRECTIONS

• SAUCE - Begin heating the EVOO, pepper flakes, and garlic, in a pot set to just below medium. Once heated, stir and let everything sizzle for 30 + seconds before adding the basil. Let the basil sizzle for 30ish seconds and then add the onion and a good pinch of salt. Stir and cook 5 - 6 minutes, add the tomato paste, and continue for another 2 minutes. Pour in the wine and simmer until reduced by about half. Add the tomatoes, breaking them up in the pot and wait for the sauce to come to a boil. Once boiled, cover, reduce heat to medium low, and simmer 25 minutes. Once finished, puree using an immersion blender until smooth. Taste and adjust salt if desired.
• MEATBALLS - Preheat oven to 400 F. Mix everything together in a mixing bowl and season with salt & cracked pepper. Take 1 1/2 heaping Tbsp. of the mixture and roll in to a meatballs, transferring them to a parchment lined baking sheet. Spray the meatballs with cooking spray and place them in to the oven. Bake 10 minutes, flip, and continue for another 8 - 12 until fully cooked.​

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• Leave the oven running and slice your ciabatta buns open. Spread prepared pesto on both sides of the bread and place the buns on a baking sheet. Bake them for 5 - 6 minutes while you gather everything to assemble.
• Remove the ciabatta buns and carefully open them, placing two juicy meatballs on each ciabatta. Use a form to smash them to cover the bottom of the ciabattas. Tear apart burrata and place it on top of the meatballs. Smother in sauce, close your ciabattas, and return them to the baking sheet. Bake the ciabattas for another 3 ish minutes, or until the cheese is melty.
• Remove from oven, slice in half, and serve. You can serve with tomato sauce for dipping if desired. Remaining tomato sauce can be refrigerated for 4 days, or frozen for up to 3 months. ENJOY!

HAPPY VEG