Four Meatballs made with 1/2 lb. of RollinGreens Classic Salt & Pepper Protein, your favorite marinara, topped with two slices of provolone cheese served on an eight-inch piece of fresh baguette.

Serves 1 Person

Ingredients

For Classic Salt & Pepper Protein

• 1 Bag RollinGreens Classic Salt & Pepper Protein
• 2 cups water
• 3 tbsp olive oil

For Classic Salt & Pepper ME’EATballs

• ¼ cup onion
• 2 cloves garlic
• 1 egg
• 12 croutons or ¼ cup breadcrumbs
• 1 tsp dried parsley

For the Sub Sandwich

• 8-inch piece of fresh baguette
• Two slices provolone cheese
• Mayonnaise (optional)

Instructions

1. For the Classic Salt & Pepper Protein, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Classic Salt & Pepper Protein and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the Meatballs, preheat oven to 375 degrees F. Place half of the cooked ME’EAT into a mixing bowl. Dice onion and garlic and place into a separate mixing bowl. Crush croutons in a sandwich bag with a rolling pin. If you are using breadcrumbs, skip this step. Add parsley, one cracked egg and crushed croutons and mix.
5. Add the mixture to the bowl of Protein and mix well.
6. Divide into quarters and roll balls. Place on a baking sheet and add ½ tsp to each ball. Bake for 15 minutes, remove from the oven, and add 1 tsp marinara on top of each ball. Place back into oven for 5 minutes.
7. For the sub, cut bread in half and toast in oven for 3-5 minutes or until starting to brown. Remove from oven and place onto serving plate. Heat the marinara and add to bottom piece of bread. Place bread with sauce and meatballs balls on baking tray and add the slices of provolone. Place back into the oven until cheese has melted, about 3 minutes.
8. Spread Mayonnaise to top of bread. (Optional)
9. A couple of shakes of dried oregano

-Enjoy Chef Ko