There seems to be a theme in my kitchen adventures this week! Last night, we had faux meatball heroes all inspired by a recipe from Gourmet magazine for Turkey Meatball Garlic Bread Heroes. Since we had leftover lentil meatballs from earlier in the week, I thought I might as well try out the recipe with those and the tomato basil sauce we already had in the house. The only thing I had to go out and get for this were the hotdog buns – that we will surely use this weekend. The recipe was easy to make and the step that took the longest was re-heating the meatballs in the tomato sauce. I used the broiler in our toaster oven, so that took about 2 minutes rather than 30 seconds to a minute, suggested in the recipe. I kept the details of the recipe a surprise for Scott, and as he saw me making the garlic bread buns, he was instantly intrigued (garlic bread is a real treat for us!). The best moment of this was when Scott took the first bite of the hero and immediately said, “this tastes just like meat!” For me, I think I used too much garlic in the spread, but this was a truly decadent meal that I will definitely make again.
- For the garlic bread – I used 2 Orowheat Whole Wheat hot dog buns (2 servings), 1/2 tbsp. olive oil, 1 tbsp. plus 3/4 tsp. Smart Balance Light, about 1/2 tbsp. chopped parsley, 3 minced garlic cloves (adjust per taste), a pinch of salt, a pinch of black pepper (we did not add cheese in this step)
- For the buns, I scooped out the inside of the rolls (as pictured) and broiled for about 2 minutes in the toaster oven
- For the “meatballs” I reheated 6 total (3/person) in 1 cup Monte Bene Tomato Basil Sauce for about 15 minutes on medium-high heat (for me, 3 was too much on my sandwich, and next time will use 2 – 2 1/2)
- I grated some Parmesan cheese on Scott’s, and left off for mine – more cheese probably makes this more authentic-ish