Directions

1. Set a large pot filled ¾ full of water over medium-high heat and cover. Place the veggie meatballs on a baking sheet and let sit at room temperature for 10 minutes, or until softened. For Gluten Free make sure the Veggie meatball mix is defrosted. Either use an ice cream scoop or table spoon to scoop roughly two ounce portions and roll into 1" meatballs and place on a baking sheet.

2. Lightly coat the bottom of a large sauté pan with olive oil and set over medium heat. When the oil is hot, cook meatballs for 5 minutes, turning them so that they brown evenly (depending on the size of your pan and how many meatballs you have, you may need to cook them in batches). Remove meatballs from the pan and let rest on a clean plate.

   

3. Lightly coat the bottom of a large sauté pan with olive oil and set over medium heat. When the oil is hot, cook meatballs for 5 minutes, turning them so that they brown evenly (depending on the size of your pan and how many meatballs you have, you may need to cook them in batches). Remove meatballs from the pan and let rest on a clean plate.

   

4. Gently rinse the prechopped romaine lettuce under cold water and pat dry. Place the lettuce and the croutons into a bowl. Shake the Caesar dressing well and drizzle it over the top. Toss to coat evenly. Serve pasta topped with the marinara and meatballs (you can also stir all of the pasta into the pot of sauce and meatballs and then divide it onto plates). If desired, garnish marinara sauce with grated Parmesan. Serve accompanied by the Caesar salad. Enjoy!