Zesty Gardein Vegetarian Meatball Sub With Melted Provolone, Sautéed Peppers, and Italian Slaw

Updated at: Thu, 17 Aug 2023 12:55:29 GMT

Step 1

Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Remove membrane (spiny white innards) and seeds from bell pepper and slice into thin strips (julienne). Julienne onion. Mince garlic cloves. 2 Toast the Baguettes Halve the baguettes horizontally. If desired, hollow out 2 baguette halves slightly to create a well for the meatballs and toppings. Arrange on a baking sheet, drizzle with a bit of olive oil, and place in the oven to warm and soften for 3-4 minutes. Remove from oven and reserve. 3 Prepare the Meatballs In a medium pan over high heat, combine 1 tsp. olive oil, the onion, bell pepper, and half the garlic. Allow to cook for 3-4 minutes, or until onion becomes translucent. Add meatballs and cook for another 6-7 minutes or until they are warmed throughout and slightly browned. Once meatballs and vegetables are cooked to desired temperature, add marinara sauce and reduce heat to low. Simmer for 2-3 minutes and remove from heat. Season with a pinch of salt and pepper. 4 Prepare the Slaw In a clean mixing bowl, combine the slaw mix, the remaining garlic to taste, balsamic vinegar, 1 tsp. olive oil, dried oregano, and a pinch of salt and pepper. Toss thoroughly and place in refrigerator to chill until ready to serve. 5 Assemble the Sub Place 5 meatballs and even amounts of sauce and vegetables into one half of each toasted baguette. Top other baguette halves with 2 slices of provolone cheese each. Toast in oven for 4 minutes, or until cheese is melted and bubbly. 6 Plate the Dish Place a meatball sandwich on each plate. Add a serving of slaw on the side, or if desired, on top of the sub. Garnish with freshly cracked black pepper.

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