Meatballs and Greens on Ciabatta
cup extra virgin olive oil
cup lemon juice
bunch Italian (flat-leaf) parsley, large stems removed
16 ounce package frozen cooked Italian-style meatballs, thawed*
small head romaine, cut-up or torn
ciabatta rolls, split and toasted
Salt and ground black pepper
- In a food processor or blender combine oil, lemon juice, parsley, and garlic; cover and process until finely chopped. Add salt and pepper to taste.
- Transfer parsley mixture to a large skillet; add meatballs and heat through, covered, over medium heat, stirring and spooning sauce over meatballs occasionally.
- Place one ciabatta roll, toasted side up, on each plate. Top with shredded romaine. Remove meatballs from skillet with a slotted spoon; place atop romaine. Drizzle warm parsley mixture over meatballs. Makes 6 servings.
Nutrition Facts(Meatballs and Greens on Ciabatta)
- Per serving:
- 534 kcal cal.,
- 31 g fat
- (10 g sat. fat,
- 49 mg chol.,
- 1002 mg sodium,
- 43 g carb.,
- 6 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet