|Easy Meatball Penne Pasta Bake|
|12 oz. bag Mama Lucia
12 oz. box oven-ready
penne pasta, uncooked
24 oz. jar spaghetti sauce
|2 cups hot water
1/4 cup Parmesan cheese,
1 cup shredded mozzarella
|Spray 13" x 9" baking dish with cooking spray. Pour in sauce; stir in hot water, Parmesan cheese and penne. Add meatballs and distribute evenly. Bake uncovered in 400° F oven for 15 minutes; stir thoroughly and top with mozzarella cheese. Bake for 15 more minutes.
|Meatball Sub Casserole|
|30 oz. bag Mama Lucia
1 loaf (1 lb.) Italian bread,
cut into 1-inch slices
1 pkg. (8 oz.) cream cheese,
|1/2 c. mayonnaise
1 tsp. Italian seasoning
2 c. (8 oz.) part-skim
3-1/2 c. spaghetti sauce
1 c. water
|Thaw meatballs in microwave for a few minutes. Arrange bread in a single layer in an ungreased 13-inch x 9-inch baking dish (all of the bread might not be used). Combine the cream cheese, mayonnaise and Italian seasoning; spread over the bread. Sprinkle with 1/2 cup mozzarella. Combine the spaghetti sauce and water; add meatballs. Ladle over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through.
Yield: 6 servings.
|Sweet and Sour Meatballs|
|2 12 oz. bags Mama Lucia
Meatballs, dinner size
1 pkg. (about 14 oz.) frozen
(sugar snap stir-fry)
|1/2 c. orange marmalade
or apricot jam
1/2 c. bottled French
1/4 c. soy sauce
|Combine all ingredients in a Dutch oven or large skillet. Cook on medium heat about 15 minutes until meatballs and vegetables are heated through; stir occasionally. Serve over hot cooked rice if desired.
Makes 6 servings.
from Patricia Wierzbicki
|1 48 oz. bag and 1 30 oz. bag Mama Lucia
Italian-Style Meatballs, dinner size
3 cans beef gravy
3/4 c. vinegar
2 heaping Tbsp. brown sugar
1 onion, whole
1/2 tsp. ground cloves
1 c. ketchup
|Simmer 2 hours. Remove onion and serve over
|20 oz. bag Mama Lucia
Turkey Meatballs, mini size
1 tsp. oregano
1/4 tsp. crushed red
8 medium-size pitas,
cut in half
|Green leaf lettuce
1/2 medium cucumber,
4 oz. crumbled feta cheese
1/2 c. pitted Kalamata
1/2 red onion, thinly sliced
|Heat meatballs according to package directions with oregano and red pepper. Line pita halves with lettuce, add 3 meatballs to each, top with remaining ingredients as desired.
|Your favorite store-bought pizza dough for 16” pan
1 cup pizza sauce
(homemade or your favorite store bought brand)
1/4 teaspoon Italian seasoning
3/4 pound Mama Lucia Italian Meatballs
thawed, sliced in half
1/2 small red onion
1/2 green pepper
|1 1/2 cups cherry tomatoes|
cut in halves
4 cups freshly shredded mozzarella cheese
1/4 Parmesan cheese
1 tablespoon freshly chopped basil (optional)
|Meatball Shepherd’s Pie|
|2 lbs potatoes (about 2 large potatoes)
peeled & chopped
1/3 cup milk (or a little more or less depending on your preferred consistency)
2 Tbsps butter
Salt & Pepper
1 lb Mama Lucia Homestyle Meatballs
2 Tbsps butter
3 Tbsps flour
14 oz beef broth
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
2 cups frozen vegetable medley
Add potatoes to a large pot of lightly-salted cold water. Bring to a boil then cook until potatoes are tender.
Drain, then return empty pot to stove over low heat.
Melt butter in milk then season with salt & pepper.
Add drained potatoes, then mash until smooth.
Turn off heat then place a lid on top of the pot to keep potatoes warm.
Preheat oven to 400 degrees.
Place meatballs onto a non-stick and sprayed baking sheet then bake for about 10 minutes, or until cooked through.
Meanwhile, melt butter in a large skillet over medium heat then sprinkle in flour and whisk until smooth. Cook until mixture is golden brown, about 2 minutes, then slowly pour in beef broth, whisking constantly. Add soy sauce and Worcestershire sauce then switch to a wooden spoon and cook until sauce is thick and bubbly, about 5-7, minutes stirring often. Add frozen vegetables and a generous amount of pepper, then cook until vegetables are tender and heated through, about 3-4 minutes.
Scoop mashed potatoes into serving dish, lining bottom of sides. Top with vegetables with gravy.
Arrange meatballs on top of vegetables and serve.
Shredded cheese can be added before serving.
|Stuffing & Meatballs One Dish|
|2 Tbsp butter
1 lb Mama Lucia Homestyle or Turkey Mini Meatballs
1 cup chicken broth
2 Tbsp flour
1/4 tsp pepper
1/2 tsp dried thyme
8 oz frozen broccoli pieces
6 oz Stove Top Stuffing Mix (Savory Herb)
1 cup chicken broth
1⁄2 cup water
1 Tbsp butter
1 cup celery
1 cup onion
1 small apple
1⁄4 cup dried cranberries, optional
2 Tbsps olive oil
1 seedless orange
cut in half and thinly sliced
In a skillet sauté meatballs in 2 Tbsp butter, till evenly browned. Remove meatballs to side plate.
Add 1 cup broth to skillet and whisk until brownings are mixed in.
Whisk in flour and seasonings and stirring till slightly thickened.
Stir in meatballs and place broccoli on top, covering to steam over low heat for 10 minutes.
In a small skillet, sauté onion, celery, and apple (and cranberries) in olive oil, cooking about 4 minutes.
In a medium saucepan, boil 1 cup chicken broth, butter and water.
Add sautéed vegetables and dry stuffing mix along with dried cranberries and cook over medium heat for 1-2 minutes.
Remove from heat, let stand 5 minutes, and fluff with a fork.
Line round baking dish with stuffing. Place orange slices on outer ring of stuffing. Top with meatballs, gravy & broccoli.
You can serve immediately or bake in a 350OF oven for 10 minutes.
|Easy Swedish Meatballs|
|1.5 lbs of Mama Lucia Homestyle MiniMeatballs
2 Tbsp butter or vegetable oil or mix of both
2 cups low sodium beef broth
2 tablespoons flour
1⁄4 cup heavy cream
1⁄4 tsp onion powder
1⁄4 tsp garlic powder
1 Tbsp dried parsley
1⁄4 tsp salt
1⁄4 tsp pepper
Heat butter or oil in a large electric skillet or sauté pan over medium-high heat. Add the meatballs without crowding, and gently brown on all sides. Place them on a heated baking pan in a low oven to keep warm.
To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
To serve, place meatballs in a serving dish, pour hot gravy over them, and garnish with parsley. Serve with potatoes, buttered noodles or cooked rice, and sprinkle with parsley.