Description
This Ciabatta Meatball Stuffing is a delightful blend of juicy meatballs, fresh vegetables, and crusty bread, making it perfect for any gathering or cozy dinner. Experience the irresistible flavors that will make this dish a favorite for all occasions!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 18 to 20 thawed Italian-style meatballs
- 1 peeled and thinly sliced carrot
- 1 diced small white onion
- 1 stalk thinly sliced celery
- 2 cups chicken stock or broth
- 1/3 cup extra virgin olive oil
- dried parsley, rosemary, sage to taste
- 1 16 oz ciabatta bread, chopped into 1-inch pieces
- salt and pepper to taste
- chopped fresh parsley (optional)
Instructions
- Melt butter in a large skillet over high heat until bubbling.
- Sauté sliced carrot, diced onion, and thinly sliced celery for 2-3 minutes until softened.
- Combine cooked vegetables, halved meatballs, chicken stock, olive oil, herbs, cubed ciabatta, salt, and pepper in a bowl. Stir gently until combined.
- Spread stuffing mixture evenly in a large skillet or baking dish.
- Bake in a preheated oven at 450°F (230°C) for 15-20 minutes until golden brown and edges crisp up.
- Garnish with fresh parsley and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to three days.
Freeze the stuffing well-wrapped for up to three months for longer storage.
Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
Nutrition
- Serving Size: 1/2 cup
- Calories: 225
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg