Carb Smart Meatless Marinara Meatballs
with Mushrooms, Beyond Meat® and Ciabatta
Craving tomato sauce without the carb hangover? This veggie-friendly alternative delivers all the comfort of a rich sauce without the uncomfortable fullness after your meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
113 g
Mushrooms
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 unit(s)
Yellow Onion
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
½ cup
Marinara Sauce
(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Arugula and Spinach Mix
1 unit(s)
Tomato
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
1.5 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Thinly slice mushrooms.
- Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 ppl).
- Cut tomato into 1/4-inch pieces.
- Add 1 tbsp (2 tbsp) oil and vinegar to a large bowl.
- Whisk to combine. Season with salt and pepper, to taste.
- Set aside.
- Line a baking sheet with parchment paper.
- Add Beyond Meat® and half the Zesty Garlic Blend to a medium bowl. Season with salt and pepper, then stir to combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Arrange meatballs on prepared baking sheet.
- Bake in the top of the oven until cooked through, 12-14 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and mushrooms. Cook, stirring often, until softened, 3-4 min.
- Season with salt and pepper.
- Add remaining Zesty Garlic Blend. Cook, stirring often, 1 min.
- Add marinara sauce, broth concentrate and 1/4 cup (1/2 cup) water. Bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, until slightly reduced, 3-5 min.
- Once meatballs are finished, add meatballs to sauce, then stir to combine.
- Season with salt and pepper, to taste.
- Meanwhile, halve rolls.
- Arrange on an unlined baking sheet, cut-sides up. Spread with 1 tbsp (2 tbsp) softened butter. Season with salt and pepper.
- Toast rolls in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)
- Add arugula and spinach mix and tomatoes to the large bowl with dressing. Toss to combine.
- Cut toasted rolls in half.
- Divide meatballs and sauce between bowls.
- Sprinkle over Parmesan.
- Serve toasted rolls and salad alongside.
