This recipe is sponsored by Pure Farmland. All comments and opinions are my own.
It’s been over 10 year 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
- ½ teaspoon salt
- ¼ 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.