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Meatballs & Greens on Ciabatta
Ingredients
-
1/3
cup extra-virgin olive oil
-
1/4
cup lemon juice
-
1
bunch Italian (flat-leaf) parsley, large stems removed
-
2
cloves garlic
-
Salt and ground black pepper
-
1
16 - 18 ounce package frozen cooked Italian-style meatballs, thawed*
-
1/2
of a small head romaine, cut-up or torn
-
6
ciabatta rolls, split and toasted
Directions
1. In a food processor or blender combine oil, lemon juice, parsley, and garlic; cover and process until finely chopped. 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 romaine. Remove meatballs from skillet with a slotted spoon; place atop romaine. Drizzle warm parsley mixture atop. Makes 6 servings.
From the Test Kitchen
- Note Pantry Items:Olive oil, garlic, salt, and pepper
- Tip To speed up the heating of meatballs with the pasta, heat them first according to package directions. You won't need to thaw first.
Nutrition Facts
(Meatballs & Greens on Ciabatta)
- Servings Per Recipe 6,
- Calories 534,
- Protein (gm) 20,
- Carbohydrate (gm) 43,
- Fat, total (gm) 31,
- Cholesterol (mg) 49,
- Saturated fat (gm) 10,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 2,
- Vitamin A (IU) 2721,
- Vitamin C (mg) 36,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 194,
- Sodium (mg) 1002,
- Potassium (mg) 253,
- Calcium (DV %) 131,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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