Yield:  4 servings

Ingredients:

Measure:
Lightlife® Plant-Based Ground 12 oz.
Garlic, minced 1 Tbsp.
Oregano, fresh, roughly chopped 1 tsp.
Salt ½ 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.

Method:

  1. 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.
  2. 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.
  3. Lightly toast buns; spread pesto onto each heel and crown.
  4. Assemble each sandwich with 3 meatballs, marinara, mozzarella and parsley. Serve as mini subs or cut into meatball sliders.