Yield: 4 servings
|Lightlife® Plant-Based Ground||12 oz.|
|Garlic, minced||1 Tbsp.|
|Oregano, fresh, roughly chopped||1 tsp.|
|Chile flakes||½ tsp.|
|Olive oil||1 tsp.|
|Marinara sauce||½ cup|
|Mini sub or brioche hot dog buns, split||4 each|
|Basil pesto||¼ cup|
|Shredded mozzarella cheese, dairy-free||¼ cup|
|Parsley, fresh, roughly chopped||2 Tbsp.|
- In a large bowl, stir together the Plant-Based Ground, garlic, oregano, salt and chile flakes. Divide into 12-1 oz. portions; roll into balls.
- In a large nonstick skillet over medium heat, add olive oil and meatballs. Cook for 4-5 minutes, turning occasionally, or until evenly browned and cooked throughout. Reduce heat to low; add marinara sauce. Cook for 1-2 minutes, stirring constantly, or until meatballs are well coated and sauce is slightly reduced.
- Lightly toast buns; spread pesto onto each heel and crown.
- Assemble each sandwich with 3 meatballs, marinara, mozzarella and parsley. Serve as mini subs or cut into meatball sliders.