The seedy centers of tomatoes hold the most moisture. Removing them allows for more concentrated flavor when roasting. Be sure to read through the entire recipe before you begin cooking. Trust us–you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
Wine Pairing: 2011 Johnny on the Spot Right Bank Blend
Ingredients
- 2 plum tomatoes
- 3 cups arugula
- 2 slices sourdough bread
- 1 lemon
- 12 ounces ground beef
- cracked black pepper
- onion powder
- garlic powder
- oregano
- dried basil
- 2 tablespoons bread crumbs
- 1 tablespoon horseradish
- 2 packets mayonnaise
- 1 clove garlic
What You Need At Home
- baking sheet
- large pan
- 2 tablespoons + 1 teaspoon olive oil
- ¼ cup water
- kosher salt
- black pepper
1. Prepare Ingredients
Preheat oven to 450°F. Rinse tomatoes, quarter, and remove and discard seeds. Rinse arugula. Halve bread slices diagonally. Halve lemon.
2. Roast Tomatoes
On a baking sheet, arrange tomatoes skin-side up in a single layer. Drizzle over 1 teaspoon olive oil and season with salt and pepper. Roast until shriveled and tender, 8-10 minutes. Remove from baking sheet and set aside.
3. Bake Meatballs
While tomatoes roast, pat beef dry with paper towel. In a large bowl, add beef, spice mix, bread crumbs, and ¼ cup water. Season generously with salt and using your hands, mix until fully combined. Form into 2-inch balls and on baking sheet from tomatoes, arrange in a single layer. Bake until browned on outside and no longer pink inside, 15-18 minutes.
4. Make Salad and Crema
While meatballs bake, in a large bowl, combine juice of 1 lemon and 1 tablespoon olive oil. Add arugula and roasted tomatoes and toss to coat. In a small bowl, combine horseradish and mayonnaise. Taste and add salt and pepper as needed. Set aside.
5. Toast Bread
Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add bread and toast until golden, about 2 minutes per side. Remove from pan and rub whole garlic clove all over.
6. Plate Meatballs
Divide arugula and tomato salad evenly between 2 plates. Place meatballs on top and dollop with horseradish crema. Serve with garlic toast alongside.
