Pesto Meatballs and Kale Caesar
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Pesto Meatballs and Kale Caesar

Pesto Meatballs and Kale Caesar

with Garlic Croutons

Juicy pesto meatballs top creamy Ceasar salad for a breezy 25 min meal! Finish the bowl with a flourish of crunchy oven-fried croutons and zippy Parmesan cheese.

Tags:
Quick
Allergens:
Oats
•Rye
•Sesame
•Soy
•Wheat
•Barley
•Milk
•Egg
•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

4 tbsp

Italian Breadcrumbs

(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

¼ cup

Basil Pesto

(Contains Milk May contain Milk, Soy, Sulphites)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

2 unit(s)

Ciabatta Roll

113 g

Baby Kale

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Lemon

227 g

Baby Tomatoes

56 g

Yellow Onion, chopped

7 g

Basil

1 tbsp

Garlic Puree

(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

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Nutrition Values

Calories340 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate27 g
Sugar6 g
Dietary Fiber5 g
Protein10 g
Cholesterol20 mg
Sodium770 mg
Trans Fat0.2 g
Potassium700 mg
Calcium250 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Baking Sheet
•Medium Bowl

Cooking Steps

1

Cut cibata into 1-inch pieces. Peel, then mince or grate garlic. Whisk together half the garlic and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add bread pieces and stir to coat. Arrange bread pieces on a baking sheet. Toast in the middle of the oven, stirring halfway through, until lightly golden, 5-7 min. (TIP: Keep an eye on them, so they don't burn!)

2

While croutons bake, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Halve tomatoes. Thinly slice basil.

3

Add breadcrumbs, beef, onions, half the pesto and half the garlic to a medium bowl. Season with salt and pepper, then combine. Shape beef mixture into 8 equal-sized meatballs (16 for 4ppl). Transfer meatballs to another parchment-lined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over meatballs. Bake in the middle of the oven, until cooked through, 10-12 min.**

4

Whisk together mayo, half the Parmesan, remaining pesto, 1 tbsp lemon juice and 1 tsp lemon zest to a large bowl. Season with salt and pepper. Set aside.

5

Add the baby kale, tomatoes and croutons to the large bowl with the dressing. Toss to combine.

6

Divide caesar salad between plates. Top with pesto meatballs. Sprinkle basil and remaining Parmesan over top.

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