Preheat oven to 350°F, prepare the whole bulb of garlic by cutting off the top of bulb, just enough to expose the cloves inside, place the bulb in foil that’s wrapped around to create a bowl, then drizzle ó oz of olive oil directly on top of cloves, place in the oven for 30-40 minutes until bulb shows caramelization and tenderness to the cloves.
Next in a 16” saucepan deposit 1ó oz of the olive oil, on low, add the minced garlic and oregano. When the garlic is aromatic add in the smoky meatballs and stir allowing them to brown lightly, then add in the marinara and let simmer on low for about 20 minutes so the meatballs retherm and the sauce incorporates.
In a separate saucepan retherm your alfredo sauce and keep to the side.
Using 2 oz portions of Ciabatta bread. slice open and drizzle with remaining olive oil on inside of the bread, add any remaining oregano, season with salt and pepper, then using the roasted garlic squeeze the cloves from the bulb and spread on the bread like butter. Place in broiler until charred and toasty.
Plate your dish with 4oz alfredo sauce in bottom of a casserole dish, add in 5 meatballs in sauce, top meatballs with mozzarella and finish in broiler alongside your ciabatta.
When the mozzarella is melted sprinkle on some chiffonade of basil and serve with the toasted ciabatta.
20 fl. oz. marinara
15 fl. oz. Alfredo Sauce
15 oz. Burke® Beef Meatballs with Smoky Chipotle Seasonings