Cheesy Meat-Free Meatballs, Garlic Ciabatta & Lettuce
For this delicious crowd pleaser, you'll prep then bake succulent mozzarella-topped meat-free meatballs in a rich, flavourful sauce. Serve with garlic focaccia for dipping, and crunchy lettuce to the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Vegetable oil, Butter, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220ºC/ 200ºC (fan)/ gas 7
Boil a kettle
Peel and finely chop half your brown onion[s]
Grate the remaining onion
Combine your meat-free mince (remove the paper if required!), grated onion, panko breadcrumbs and a pinch of pepper in a bowl and give everything a good mix up (clean hands is the best way!)
Divide the meatball mixture and shape them into 4 meatballs per person
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the meatballs and cook for 4-5 min, turning occasionally, or until they're browned all over
Meanwhile, peel and finely chop (or grate) your garlic
Dissolve your vegetable stock mix in 150ml [195ml] [250ml] boiled water
Once the meatballs are browned, transfer them to a plate and return the pan to a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften
Add half the chopped garlic (save the rest for later!) and cook for 1 min further
Add the chopped tomatoes, vegetable stock, half your balsamic vinegar (save the rest for later!) with 1/2 tbsp [3/4 tbsp] [1 tbsp] sugar
Return the browned meatballs to the pan and cook, covered, for 3-4 min or until the meatballs are cooked through and the sauce has thickened
Meanwhile, drain your mozzarella and tear it into rough pieces
Once the sauce has thickened, transfer the meatballs and sauce to an oven-proof dish (or individual dishes)
Top with the torn mozzarella and put the dish in the oven for 10-12 min or until melted and bubbling – these are your cheesy meat-free meatballs
Meanwhile, combine the remaining balsamic vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and some pepper – this is your balsamic dressing
Slice your ciabatta[s] in half, then add them to a baking tray and put in the oven for 1-2 min or until slightly toasted
Once slightly toasted, spread each slice with a little butter and top with the remaining garlic, then return to the oven for a further 3-4 min
Meanwhile, wash your lettuce and pat dry with kitchen paper, then tear into large bite-sized pieces
Serve the cheesy meat-free meatballs with the garlic ciabatta and torn lettuce to the side
Drizzle the balsamic dressing over the lettuce
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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