Creamy Cheddar and Meatball Soup

Creamy Cheddar and Meatball Soup

  • 12 oz. bag Mama Lucia Italian-Style Meatballs, mini size
  • 2-10 3/4 oz. cans cheddar cheese condensed soup
  • 14.5 oz. can petite diced tomatoes
  • 1 1/4 cups water
  • 1/4 cup parsley, chopped

Combine all ingredients in a slow cooker. Cook on high for 1-2 hours or on low for 2-4 hours.

Note: This can also be made with the Homestyle or Italian-Style Turkey meatballs.

Meatball Chili

Meatball Chili

  • 30 oz. bag Mama Lucia Italian-Style Meatballs, mini size
  • 14.5 oz. can petite diced tomatoes with sweet onions
  • 14.5 oz. can petite diced tomatoes with green chilies
  • 15 oz. can tomato sauce
  • 1.25 oz. packet taco seasoning mix
  • 2-15 oz. cans black beans, rinsed and drained
  • 16 oz. can chili beans in chili sauce (do not rinse or drain)
  • Shredded cheddar cheese
  • Sliced green onion

Add all ingredients, except cheese and onion, to a slow cooker. Cook on high for 2-4 hours or on low for 4-6 hours. Serve garnished with cheese and onion.

Note: This can also be made with the Homestyle or Italian-Style Turkey meatballs.

Vegetable Meatball Soup

Vegetable Meatball Soup

  • 14.5 oz. can stewed tomatoes
  • 1 c. tomato sauce
  • 3 c. water
  • 16 oz. package frozen mixed vegetables
  • 1.25 oz. packet dry onion soup/dip mix
  • 1 tsp. sugar
  • 20 oz. bag Mama Lucia Meatballs, mini size, slightly thawed

In a large heavy saucepan, stir together tomatoes, tomato sauce, water, mixed vegetables, soup mix and sugar. Heat to a boil. Add meatballs, reduce heat, cover and simmer 20 minutes.

Crockpot Meatball Lasagna

Crockpot Meatball Lasagna

  • 32 oz jar of your favorite spaghetti sauce
  • 1 can (6 ounce) sliced mushrooms drained (optional)
  • 1 Tbsp Italian seasoning or 1/2 Tbsp oregano
  • 1/2 Tbsp basil
  • 1 lb Mama Lucia Italian Style Mini Meatballs
  • 2 cups cottage cheese
  • 8 oz Italian cheese blend, shredded
  • 1 cup mozzarella cheese, shredded
  • 12 oz package oven ready lasagna noodles

In medium saucepan, heat spaghetti sauce, mushrooms, seasoning and meatballs over medium heat for 10 minutes.

Scoop out meatballs with a spoon (slotted, if you have it) and place on a plate. Cut each meatball in half. Set aside.

Remove sauce from the heat.

In medium bowl, combine cottage cheese and Italian cheese blend.

Spray the inside of the crockpot bowl with non-stick spray.

Place 1/4 of the sauce in bottom of crockpot.

Place one layer of uncooked lasagna noodles over the sauce, breaking them if necessary.

Spread 1/2 of the cheese mixture on top of the noodles.

Drizzle 1/3 of the remaining sauce.

Repeat the layering of noodles, remaining cheese mix, remaining meatballs and 1/2 of remaining sauce.

Lay down another layer of noodles, and spread with the remaining sauce.

Cover, cook on high for 1 hour. Reduce heat to low and cook covered for an additional 3 hours or until noodles are soft.

Sprinkle mozzarella cheese on top. Replace lid and cook on low for an additional hour, or until cheese melts.