This spicy Sicilian meatball Panzanella recipe gets its inspiration from Tuscany where it originated. Made with spicy Sicilian meatballs, the secret to making great Panzanella is day-old bread. The slightly dry bread soaks up all the delicious flavors of the meatballs, cherry tomatoes, onion, olive oil, and balsamic vinegar. Don’t believe us? Ask any Italian nonna!
- Carando Spicy Sicilian meatballs1 pack
- Ciabatta bread, day old and cubed1 loaf
- Olive oil¾ cups
- Red onion, small, sliced thin1
- Cherry tomatoes, halved1 cup
- Fresh mint, chopped¼ cup
- Arugula2 cups
- Balsamic vinegar½ cup
Cook meatballs according to package instructions, cover loosely with foil, and allow to rest for about 5 minutes.
Toss the ciabatta cubes with 1/4 cup of olive oil, salt, and pepper, place on a baking sheet, and cook at 375ºF until golden brown, about 7 minutes.
In a large mixing bowl, toss together to combine the remaining olive oil, balsamic, onions, and cherry tomatoes and season with salt and pepper.
Cut the meatballs into quarters, and add them to the bowl, tossing to combine.
Add the mint, arugula, and croutons, and toss one final time to coat.