Meatballs and Greens on Ciabatta

Packaged meatballs seasoned in a lemon juice, parsley, and garlic mixture are served over ciabatta rolls and topped with romaine leaves in this 15-minute main dish recipe.

4 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Start to Finish: 15 mins
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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
  1. 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.
  2. Transfer parsley mixture to a large skillet; add meatballs and heat through, covered, over medium heat, stirring and spooning sauce over meatballs occasionally.
  3. 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
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