With each passing year I appreciate the space spring break offers more and more. I’m not a spring chicken anymore and I just have to admit it! By March, all of the resolutions from January have waned. The diet and exercise plan are replaced with extra long working hours and fast food meals. Sleep is superseded by paper grading long into the night.
These bean-and-rice-based “meatballs” are easy to make, and can be prepped right up to the baking step a day ahead of time, and stashed in the fridge until you’re ready to bake them. While they’re in the oven, prep the romaine leaves, mix up the cashew crumble topping, and heat the marinara, so you’re ready to assemble as soon as the meatballs come out of the oven