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ImpossibleTM Meatball Wraps with Garlic Confit

Chef J Michael Melton
by
Impossible Meatball Wraps with garlic confit and tomato salad sit atop a wood cutting board, ready to be served.
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  • 5Servings
  • Not Too Tricky
  • 9Ingredients
  • 25 minPreparation
  • 75 minCooking
  • 100 Total TimeTotal Time

Here's a fun new way to dazzle hungry party guests with a fresh hit of flavor. These Impossible™ Meatball Wraps with Garlic Confit complete any host's appetizer table. Featuring Impossible™ Meatballs Made from Plants, these bites are meaty, savory, zesty, and delicious. Double the recipe for even more apps, or reconfigure the ingredients to make a lunch wrap for one. Any way you wrap, this tasty recipe is sure to please.

9 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Package Impossible™ Meatballs Made From Plants, Homestyle
  • 1 piece Lavash Bread
  • 1 1/2 Cups Garlic cloves, peeled
  • 1 1/2 Cups grapeseed oil
  • 1 Lemon, juiced
  • 1 English Cucumber, Cored and Diced
  • 2 Cups Quartered Cherry Tomatoes
  • .5 red onion, finely diced
  • Kosher salt and freshly ground black pepper to taste
5 steps
  1. Make the Garlic Confit

    Add garlic cloves and grapeseed oil to a pot, and bring to a simmer. Turn heat very low, and continue to simmer for one hour or until garlic is dark brown and soft (be careful not to burn!). Strain and blend in a food processor until smooth. Reserve garlic oil to season cucumber tomato salad.

  2. Prepare the Impossible Meatballs

    Preheat oven to 350°F. Arrange frozen meatballs in a single layer on a parchment-lined baking tray. Bake until meatballs are completely reheated, approximately 15 mins.

  3. Make the Tomato Cucumber Salad

    Mix the cucumber, cherry tomatoes, red onion, lemon juice, and 1/4 cup of the reserved garlic oil together and season with salt and pepper to taste.

  4. Make the Wraps

    Cut lavash in half lengthwise so you have two long pieces of flatbread. Spread about a 1 inch section at the bottom of the bread, so that there is a border of garlic confit the runs the length of the flatbread. Repeat with the second piece of lavash. Place 5 meatballs evenly across the strip of garlic confit, and then roll the lavash up around the meatballs to create a wrap. Secure the lavash closed by pinning against each meatball with a toothpick to secure the flatbread from opening. Slice the roll close to each meatball to create 5 sections, and place cut side up on a large platter. This will give you room to fill the space at the top of each wrap with tomato cucumber salad.

  5. Serve, Share, Enjoy

    Place all the Impossible Meatball appetizer wraps on a serving platter, and serve alongside any remaining cooked meatballs with toothpicks, garlic confit sauce and tomato salad for a fun way to garnish the plate with the components of the dish. Serve, share and enjoy!

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