|1 pkg. refrigerated biscuits
20 oz. bag Mama Lucia
1/2 c. mayonnaise
|1/4 c. ketchup
1 Tbsp. mustard
1 Tbsp. dill pickle relish
|Cut biscuits into quarters, stretch quarter into strip to wrap around meatball, press ends of biscuit to seal. Repeat with remaining biscuits and meatballs. Place on parchment-lined baking sheet. Bake at 425° for 8-10 minutes. Meanwhile, combine remaining ingredients. Serve as a dipping sauce with meatball sliders.
|Good Gobbles Recipe Contest First Place Winner
Cheesy Meatball Bruschetta
from Rachel Ruiz
|1/4 cup extra virgin olive oil, divided
3 cloves garlic, minced
1/2 cup diced yellow onion
2 15 oz. cans diced tomatoes
1 tsp. sea salt
12 oz. bag Mama Lucia Italian-Style Meatballs
1/3 cup packed basil, sliced
1 large French baguette, sliced into 30 rounds
1 1/2 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 tsp. dried oregano
|Preheat oven to 450°. Line a baking sheet with aluminum foil. Place baguette rounds on baking sheet and set aside.
Heat 1 Tbsp. of olive oil in a large pot over medium-high heat. Add garlic and onion to pot and cook, stirring frequently, until onion is softened and fragrant, 3-4 minutes. Pour in tomatoes, salt and meatballs. Bring to a boil, cover, and turn heat to low. Cook, stirring occasionally, until meatballs are warmed through, approximately 15-20 minutes. Remove pot from heat, stir in basil, and let sit 10-15 minutes until meatballs are cool enough to handle.
While meatballs are cooling, brush baguette slices with remaining olive oil. Bake in preheated oven 4-5 minutes until toasted. Remove pan from heat and set aside.
Once meatballs have cooled slightly, remove from pot with slotted spoon and place on cutting board. Slice each meatball in half.
Spoon a generous amount of tomato mixture onto each baguette round, and top with half a meatball. Cover meatball with a sprinkle of mozzarella and Parmesan, and finish with a dusting of oregano. Repeat until all bruschetta have been assembled.
Place baking sheet in oven and cook 5-6 minutes, until cheese is melted and golden. Remove from heat and let sit 2-3 minutes before serving. Makes 30.
|Good Gobbles Recipe Contest Second Place Winner
Cranberry Cocktail Meatballs
from Teresa Vargas
|12 oz. bag Mama Lucia Italian-Style Meatballs,
8 oz. can jellied cranberry sauce
1 cup chili sauce
1 Tbsp. brown sugar
2 tsp. lemon juice
1/4 cup orange juice
|Combine cranberry sauce, chili sauce, brown sugar, lemon juice and orange juice in slow cooker and add the meatballs. Set slow cooker on low heat for 2-3 hours. Serve meatballs with toothpicks.
|Good Gobbles Recipe Contest Third Place Winner
Spicy Turkey Meatball Bites
from Donna Ryan
|1 can whole berry cranberry sauce, broken up
1/2 cup ketchup
1/2 cup apple cider
2 jalapeno peppers, finely chopped
1/2 cup light brown sugar
1 1/2 tsp. apple pie spice
1 granny smith apple, peeled, cored and
1 Tbsp. freshly grated orange rind
30 oz. bag Mama Lucia Turkey Meatballs,
mini size, slightly thawed
1 bag scoop-like tortilla chips
1/2 cup walnuts, finely chopped
|Turkey on Thanksgiving is a natural. So are cranberries, nuts and apple pie. This tasty appetizer gets all of those flavors going in a simple and delightful meatball bite! Yum. Make plenty!
Place the cranberry sauce, ketchup, cider, peppers, brown sugar, apple pie spice, apples and orange rind in a large slow cooker and heat on high until the cranberry sauce is melted and the ingredients have blended, about 15 minutes. Add the slightly thawed meatballs and stir. Cover and turn down to a low setting. Cook 4-6 hours while dinner is being prepared. To thicken sauce, remove the cover the last hour.
When ready to serve, open bag of scoop chips and place on a baking sheet in 400° oven for 5 minutes to crisp. Remove chips and place on serving platter. Add 1 meatball to each scoop and drizzle with sauce. Top with a sprinkle of nuts. Yields about 50.
|Asian-Style Glazed Meatballs
from Nikki Norman, Beverly Beach, Fla.
|10 oz. jar sweet and sour sauce
2 Tbsp. hoisin sauce
2 Tbsp. Thai-style chili sauce
1 c. fresh orange juice
30 oz. bag Mama Lucia Homestyle Meatballs,
1/4 of a red, green and yellow bell pepper, chopped
(reserve 1 Tbsp.)
|Combine sweet and sour sauce, hoisin sauce, chili sauce and orange juice in a large skillet. Add meatballs and bell peppers. Heat on medium-low, stirring frequently, for 12-15 minutes or until glaze is almost totally reduced. Transfer meatballs to a serving dish. Garnish with reserved bell peppers. Serve warm.
Provide decorative toothpicks or skewers for eating meatballs. Makes approximately 16 appetizer servings.
|20 oz. bag Mama Lucia
1 Tbsp. olive oil
|1 Tbsp. plus 1/4 c. prepared
3/4 c. dairy sour cream
|Cook meatballs with olive oil and 1 Tbsp. pesto in skillet over medium heat until meatballs are warmed through. Meanwhile, combine remaining pesto with sour cream. Serve as a dipping sauce with meatballs.|
from Johanna Shapiro, Chicago, Ill.
|12 oz. bag Mama Lucia Italian-Style Meatballs,
thawed and roughly chopped
1 c. ricotta cheese
2 Tbsp. parsley, chopped
2 Tbsp. tomato paste
24 large white mushrooms, stems removed
1⁄4 c. shredded Parmesan cheese
Parsley leaves (optional)
|Mix meatballs, ricotta cheese, parsley and tomato paste in a bowl until well blended. Filling can be made one day in advance and kept (covered) in the refrigerator.
Preheat oven to 400°. Pop the stems out of the mushrooms and arrange cavity side up on a greased rimmed baking sheet. Stuff mushrooms with meatball mixture, sprinkle with salt, pepper and Parmesan cheese, and bake for 12 minutes or until mushrooms release water and cheese is melted. Serve garnished with parsley leaves.
Serves 8 (as an appetizer)