This recipe is sponsored by Pure Farmland. All comments and opinions are my own.
It’s been over 10 years since I implemented a Meatless Monday tradition at my house. While I don’t always adhere to scheduling our meatless meal on Monday, I still make sure to include a meatless option at some point in my weekly menu.
Over the past couple of years, I have actually increased the frequency of our meatless meals and often serve up 2 or 3 plant-based meals per week. The availability of plant-based foods has really boomed and now there are some really amazing options. Often my guys never even realize that the meals I serve include a plant-based protein.
Pure Farmland products are some of our favorites. The meatballs taste amazing and are a fantastic substitute for regular meatballs in all of your favorite recipes. They are a great source of protein and are made with natural flavors. Plus, they are dairy and gluten free making them a great option for everyone.
Whether you are already a fan of Pure Farmland or a new user, now is a great time to grab a deal at Publix. Look for a high value digital coupon that you can load to save $2 off any Pure Farmland product. Pair it with the sale to score a super deal!
Use in your favorite meal/recipe or grab a few ingredients when you shop and try my Pull-Apart Meatball Ring. It’s a fun and easy way to add a plant-based protein to your menu this week.
Pure Farmland Plant-Based Meatballs or Patties 12 – 16 oz, $5.99
–$2/1 Pure Farmland Product Publix Digital Coupon
Just $3.99 after coupon.
- 16 oz pkg Pure Farmland Meatballs
- 1 pkg refrigerated pizza dough
- 1 cup Mozzarella cheese, shredded
- 1 tsp olive oil + additional for brushing the dough
- 8 oz mushrooms, chopped
- 1 bell pepper, chopped
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Italian seasoning, if desired
- Pizza or pasta sauce for dipping
- Heat oven to 375 degrees F. Place Plant-Based 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.
- While the meatballs cook, heat the olive oil in a skillet and cook the mushrooms, onion and bell pepper until tender. Season with salt and pepper then remove from heat.
- Unroll the pizza dough onto a sheet of parchment paper and cut lengthwise into two equal pieces.
- Spoon the cooked veggies onto the pizza dough creating 6 equally spaced mounds on each half of the dough.
- Top each mound with a cooked meatball and sprinkle with shredded cheese.
- Carefully fold the dough over the filling and press to seal. Repeat with the 2nd piece of dough.
- Gently twist the dough to create a chain of meatball pockets.
- Shape each dough piece into a ring, carefully pressing to attach the two sides.
- Brush the top of the dough with olive oil and sprinkle with Italian seasoning if desired.
- Using the parchment, move the pull-apart ring to a sheet pan and bake in a 375º oven for approximately 20 minutes, until golden.
- Serve with sauce.
Thanks for a great recipe! We’re stuck at home while hurricane Sally passes by. I was going to make spaghetti and meatballs tonight, but I made this instead. I couldn’t go to the store so I made quite a few modifications to use what I had on hand. My picky eater didn’t care for it, but the rest of us loved it. I’ll be making this again for sure!
Thank you for the recipe. I had a couple of problems, I guess maybe you used a pre-packaged pizza dough already rolled (can’t see it in the picture) I picked up the fresh pizza dough from publix since it was on sale but trying to roll it that flat and thin and rectangular proved difficult. It didn’t turn out looking the best but everyone loved it. Will try again and look for a pre-rolled pizza dough next time. Loved the Plant-based meatballs!