Pesto Meatballs and Kale Caesar
with Garlic Croutons
Juicy pesto meatballs top creamy Ceasar salad for a breezy 25 min meal! Finish the bowl with a flourish of crunchy oven-fried croutons and zippy Parmesan cheese.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
¼ cup
Basil Pesto
(Contains Milk May contain Milk, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Ciabatta Roll
113 g
Baby Kale
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Lemon
227 g
Baby Tomatoes
56 g
Yellow Onion, chopped
7 g
Basil
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Nutrition Values
Utensils
Cooking Steps
Cut cibata into 1-inch pieces. Peel, then mince or grate garlic. Whisk together half the garlic and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add bread pieces and stir to coat. Arrange bread pieces on a baking sheet. Toast in the middle of the oven, stirring halfway through, until lightly golden, 5-7 min. (TIP: Keep an eye on them, so they don't burn!)
While croutons bake, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Halve tomatoes. Thinly slice basil.
Add breadcrumbs, beef, onions, half the pesto and half the garlic to a medium bowl. Season with salt and pepper, then combine. Shape beef mixture into 8 equal-sized meatballs (16 for 4ppl). Transfer meatballs to another parchment-lined baking sheet. Drizzle 1 tbsp oil (dbl for 4 ppl) over meatballs. Bake in the middle of the oven, until cooked through, 10-12 min.**
Whisk together mayo, half the Parmesan, remaining pesto, 1 tbsp lemon juice and 1 tsp lemon zest to a large bowl. Season with salt and pepper. Set aside.
Add the baby kale, tomatoes and croutons to the large bowl with the dressing. Toss to combine.
Divide caesar salad between plates. Top with pesto meatballs. Sprinkle basil and remaining Parmesan over top.
