Meatballs made with RollinGreens Classic Salt & Pepper Protein, served in a leaf of Romain lettuce topped with pepperoncini, parmesan cheese and chopped Italian parsley.

Serves 2-4 people

Ingredients

For Classic Salt & Pepper Protein

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

For the Mini Sliders

• 8-10 small Romain leaves
• ¼ cup peperoncino
• ¼ cup parmesan cheese (optional cheese alternative)

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, place the cooked Protein into a mixing bowl and with cellophane form mini balls and place onto a plate. Place into refrigerator and allow to cool and firm up.
5. For the lettuce cups, pick the hearts of Romain and wash and dry.
6. Remove cellophane from each ball and place on a baking sheet and bake for 5-10 minutes, remove from the oven, and add one ball to each leaf, then add 1 tbsp of cheese on top of each ball, 1-2 peperoncino and finish the dish with chopped parsley.
7. Place onto serving plate.

-Enjoy Chef Ko