Vegan Meatball Sliders
2 packages of Pure Farmland Homestyle Meatballs
½ cup sun-dried tomatoes
For the Pesto
4 oz. package of fresh basil leaves (2 to 2 ½ cups)
½ cup nuts of choice
½ cup olive oil
4 cloves of garlic
1½ Tbsp. of fresh lemon juice
Sea salt and black pepper to taste
Heat oven to 375°F. Place Plant-Based Homestyle Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175°F.
Add all the ingredients for the pesto to a food processor and blend until combined. Remove pesto, and set aside.
Toast the buns, add any lettuce of your choice, then the meatball, pesto, and sun-dried tomatoes.
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