'Meatball' Bowl with Broccolini and Garlic Bread Croutons
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Recipe Intro From lisathompson
This speedy weeknight meal is loaded with classic Italian flavors like lemon, garlic, tomato, and Parmesan. Crave House Italian-Style Plant-based Meatballs and broccolini are roasted together on a sheet pan while a separate sheet of ciabatta bread croutons toast in the oven, meaning you’re maximizing your time without sacrificing flavor. Top it all off with a tangy tomato dressing and shaved Parmesan cheese. We promise you won’t miss the meat!
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Recipe Card
For the Garlic Bread Croutons
ingredients
- 4 tablespoons unsalted butter or vegan butter
- 3 cloves garlic, peeled and finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup grated Parmesan cheese or vegan Parmesan alternative
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- 1 (6 ounce) loaf ciabatta bread, cut into 1" cubes
For the Meatballs and Broccolini
ingredients
- 1 (10-ounce) package Crave House Italian-style Plant-Based Meatballs
- 1 pound broccolini, ends trimmed and halved
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 lemon, zested and juiced
For the Tomato Dressing
ingredients
- 3 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- Kosher salt, to taste
- Black pepper, to taste
For serving
ingredients
- Parmesan cheese or vegan Parmesan alternative, shaved with a vegetable peeler
- Fresh basil leaves, thinly sliced
Method
Step 1
Preheat the oven to 400F degrees.
Make the garlic bread croutons
Step 1
Make the garlic butter. Melt butter in a small pot over low heat. Once melted, remove from heat and stir in garlic, parsley, grated Parmesan, salt and black pepper. Stir until well combined.
Step 2
Place cubed ciabatta on a baking sheet and drizzle with garlic butter, tossing until well coated. Set aside.
Make the meatballs and broccolini
Step 1
Place Crave House Italian-style plant-based meatballs on one side of another baking sheet and broccolini on the other side. Drizzle with olive oil and season with salt and pepper to taste. Place both baking sheets in the oven. After 10 minutes, remove the croutons from the oven. Toss the broccolini and meatballs and continue cooking for another 10 minutes, until broccolini is crisp-tender and meatballs are golden brown.
Step 2
Toss croutons with roasted broccolini and meatballs on one baking sheet and drizzle lemon juice and zest. Taste and adjust seasoning, if necessary.
Make the tomato dressing
Step 1
Make the tomato dressing. Combine all ingredients plus 3 tablespoons water in a small bowl and whisk until smooth. If dressing is too thick, thin with 1 additional teaspoon of water until a spoonable consistency is achieved.
To serve
Step 1
Serve meatballs, broccolini and croutons in bowls and drizzle with tomato dressing. Top each bowl with shaved Parmesan cheese and basil leaves.