Impossible^TM Meatball Wraps with Garlic Confit

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.

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.

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.

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.

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!