Time 1 hour
Rating
Notes
“Biggies” are inspired by the classic Italian-American meatball, except it’s meatless (and soy, gluten, and GMO-free). It tastes best with authentic San Marzano tomato-based sauces. They’re not too sweet or acidic and this lends itself well to the aromatic fragrances and taste of fresh basil, garlic, and bay leaves. The secret to most southern Italian dishes is the right amount of these three. Also, the right temperature and flame—it’s almost like alchemy. And if done in the right way, it makes for a great weeknight dinner for yourself or loved ones.
INGREDIENTS
Yield: 5 servings
3 pounds of Beyond Meat Beyond Beef Plant-Based Ground
2 26 ounce cans or cartons of strained tomatoes
1 26 ounce can of tomato puree
8 ounces or 10-12 slices of mozzarella cheese
1 large eggplant
1 head of romaine lettuce
1 head of iceberg lettuce
2 beefsteak tomatoes
1 red onion
1 white onion
1 12oz jar of Peppers, Pepperoncini, Whole
1 6oz can of Large Pitted Ripe Black Olives
7 garlic cloves, shredded
15 basil leaves
4 bay leaves
3 tablespoons of salt
3 tablespoons of pepper
1 tablespoon of nutmeg
1 tablespoon of olive oil
1 16oz bottle of Olive Garden Signature Italian Dressing
PREPARATION
Step 1
Preheat oven to 450 degrees.
In a large bowl, place a quarter cup of diced white onion, the Beyond Meat, 1 tablespoon of nutmeg, 1 tablespoon of salt, and 1 tablespoon of pepper, 3 cloves of garlic, 5 chopped basil leaves, and 2 bay leaves. Mix and knead the ingredients to form 5-7 snowball sized “meatless balls.” Then, arrange them a nice distance from each other on a sheet pan. Place them in the oven for 45mins, or until they’re a medium brown.
Step 2
In a large pot, pour 52 ounces of strained tomato from can or carton.
Add in 4 shredded garlic cloves, 10 chopped basil leaves, 2 bay leaves, 1 tablespoon of salt, and 1 tablespoon of pepper. Stir and place over medium heat for 30 mins.
This sauce is enough for the meatless balls and optional spaghetti.
Step 3
In a large skillet, heat 1 tablespoon of olive oil. Add the sliced eggplant in layers. Pour in 3 cups of water, 1 tablespoon of salt, and 1 tablespoon of pepper. Bring to a boil and then let them simmer on a low heat. You want the eggplant to be soft and spongy.
Step 4
Chop the iceberg and romaine lettuce, red onion, tomato, and place in large bowl. Drain the whole jar of pepperoncini and can of olives, then add to bowl.
Top with shredded parmesan cheese and Olive Garden Signature Italian Dressing when ready to serve.
Step 5
Add Tomato puree to eggplant. If you can swirl the eggplant around with ease, it’s ready. Place the eggplant into 3-5 bowls, then add a slice of cheese to each. If the meatless balls are brown, place them on top of the cheese right out the oven. Then add sauce on top of them, and another slice of cheese.
