Meatball? For a vegetarian dish? No, your eyes aren't deceiving you, and no, we haven't snuck any non-vegetarian substances into your meal kit. These “meatballs” are not-so-much with the meat, and so, so much with the umami mushroom goodness, bursting from the bread and into your mouth. Marinara and mozzarella cover the “meatballs” from above and below, melding into the most delicious of Italian flavors.
Finely chop mushrooms.
Trim ends off green beans.
Halve baguette lengthwise.
Place mushrooms, panko, liquid egg, and Parmesan in a mixing bowl. Using your hands, knead until a mixture forms that sticks together. If needed, add water 1 Tbsp. at a time until desired consistency is reached.
Form mixture into "meatballs,” about the size of golf balls.
Roast the Green Beans
Toss green beans in Italian dressing on prepared baking sheet.
Spread into a single layer and roast until tender, 8-10 minutes. Remove green beans to a plate and replace foil on baking sheet.
While green beans roast, toast bread and cook "meatballs."
Toast the Bread
Place baguette halves directly on oven rack. Bake until toasted, 3-5 minutes.
While bread toasts, cook "meatballs.”
Cook the "Meatballs”
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Place "meatballs” in hot pan. Stir occasionally until browned all over, 3-5 minutes. Remove from burner.
Finish the Dish
Place bottom baguette halves on prepared baking sheet.
Spread marinara sauce on halves, place "meatballs” on marinara sauce, and top with mozzarella.
Bake until cheese is melted, 2-3 minutes.
Plate dish as pictured on front of card. Bon appétit!