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Spicy Sicilian Meatball Panzanella

alarm
Total Time:
30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

This spicy Sicilian meatball Panzanella recipe gets its inspiration from Tuscany where it originated. Made with spicy Sicilian meatballs, th View More expand_more

This spicy Sicilian meatball Panzanella recipe gets its inspiration from Tuscany where it originated. Made with spicy Sicilian meatballs, the secret to making great Panzanella is day-old bread. The slightly dry bread soaks up all the delicious flavors of the meatballs, cherry tomatoes, onion, olive oil, and balsamic vinegar. Don’t believe us? Ask any Italian nonna!

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Spicy Sicilian Meatball Panzanella
alarm
Total Time:
30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImageSpicy Sicilian Italian Style Meatballs
1 pack
Carando Spicy Sicilian meatballs
1 pack
1 loaf
Ciabatta bread, day old and cubed
1 loaf
¾ cups
Olive oil
¾ cups
1
Red onion, small, sliced thin
1
1 cup
Cherry tomatoes, halved
1 cup
¼ cup
Fresh mint, chopped
¼ cup
2 cups
Arugula
2 cups
½ cup
Balsamic vinegar
½ cup

Directions


  1. Cook meatballs according to package instructions, cover loosely with foil, and allow to rest for about 5 minutes.

  2. Toss the ciabatta cubes with 1/4 cup of olive oil, salt, and pepper, place on a baking sheet, and cook at 375ºF until golden brown, about 7 minutes.

  3. In a large mixing bowl, toss together to combine the remaining olive oil, balsamic, onions, and cherry tomatoes and season with salt and pepper.

  4. Cut the meatballs into quarters, and add them to the bowl, tossing to combine.

  5. Add the mint, arugula, and croutons, and toss one final time to coat.

  6. Serve immediately.

Life is Delicious. Savor It.

Ingredients


1 pack
Carando Spicy Sicilian meatballs
1 pack
1 loaf
Ciabatta bread, day old and cubed
1 loaf
¾ cups
Olive oil
¾ cups
1
Red onion, small, sliced thin
1
1 cup
Cherry tomatoes, halved
1 cup
¼ cup
Fresh mint, chopped
¼ cup
2 cups
Arugula
2 cups
½ cup
Balsamic vinegar
½ cup

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