Minutes Prep time: 20
Minutes Total time: 40
Servings: 12
Difficulty: Intermediate
1 tablespoon extra virgin olive oil
2 cloves garlic, chopped
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried Italian seasoning
2 tablespoons Hunt's® Tomato Paste
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 bag (12.7 oz. each) Gardein® Meatless Meatballs
1 pkg (16 oz each) ready to bake pizza dough
2 tablespoons Earth Balance® Original Buttery Spread, melted
1/4 teaspoon garlic salt
1/4 teaspoon parsley flakes
1/4 cup vegan parmesan
fresh basil leaves, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 74 mg | 7% |
| Carbohydrate | 22 g | 7% |
| Cholesterol | 0 | |
| Total Fat | 7 g | 10% |
| Iron | 1 mg | 6% |
| Calories | 180 kcal | 9% |
| Sodium | 459 mg | 19% |
| Protein | 8 g | 15% |
| Saturated Fat | 1 g | 6% |
| Sugars | 2 g | 0 |
| Vitamin C | 4 mg | 6% |
Preheat oven to 425°F. Heat oil in a large skillet over medium-low heat. Add garlic, pepper flakes, and Italian seasoning and cook until garlic is soft, about a minute. Stir in tomato paste and let it cook about 30 seconds. Pour in undrained tomatoes and stir until tomato paste is dissolved.
Add frozen meatballs to sauce, cover and simmer for 8 minutes. Remove the meatballs to a plate to cool slightly. Pour sauce into a bowl and reserve.
Cut pizza dough in 12 equal pieces. Wrap each meatball in a piece of pizza dough and pinch the bottom to close. Place meatballs in a ring on a baking sheet or pizza pan.
Stir Earth Balance, garlic salt, and parsley together in small bowl and brush it all over the dough ring. Sprinkle with parmesan. Bake 12 to 14 minutes, until golden brown. Place tomato sauce in center of meatball ring, garnish with fresh basil and serve your plant-based meatball pull-apart ring!
Plant-Based Pull-Apart Meatball Ring
