Meatball Martinis Make a Great Party

Meatball Martinis Make a Great Party

With Mama Lucia Meatballs warming in a slow cooker and a festive spread of different toppings, you and your guests can get creative! Cheers!

Italian-style Martini: Cheese tortellini, marinara sauce, shredded mozzarella cheese and fresh basil

Asian-style Martini: Sweet and sour sauce, steamed rice and steamed snow peas

Homestyle Martini: Mashed potatoes, steamed broccoli, beef gravy and french fried onions

Southwest-style Martini: Chili with beans, corn, diced avocado and corn chips

Sweet and Sour Meatballs

Sweet and Sour Meatballs

  • 30 oz. bag Mama Lucia Italian-Style Meatballs, mini size
  • 1 cup sweet and sour sauce
  • 2 Tbsp. Chinese hot mustard
  • ½ fresh pineapple or 2 16 oz. cans pineapple chunks

In a skillet, combine meatballs with sweet and sour sauce and mustard. Simmer for 15 to 20 minutes or until meatballs are warmed through. Add pineapple and simmer for another 5 minutes.

Bacon-Wrapped Meatballs

Bacon-Wrapped Meatballs

  • 30 oz. bag Mama Lucia Italian-Style or Homestyle Meatballs, mini size
  • 2-1 lb. packages of bacon
  • Maple syrup
  • ½ cup barbecue sauce

Wrap a half strip of bacon around a meatball. Place seam-side down on a cooling rack on a foil-lined baking pan. Bake at 400° F for 20 minutes. Brush with maple syrup and bake an additional 5 minutes.

Serve with dipping sauce made with ½ cup barbecue sauce mixed with 2 Tbsp. maple syrup.

Meatball BLTs

Meatball BLTs

  • Bacon-wrapped meatballs (see recipe above)
  • Escarole leaves
  • Plum tomato slices
  • Ranch dressing

Prepare bacon-wrapped meatballs as directed in recipe. (Note: These can be made ahead of time and when ready to assemble, brush meatballs with maple syrup and reheat at 400° F for 5-8 minutes.)

Assemble skewers by spearing a meatball, followed by a tomato slice and escarole leaf. Serve with ranch dressing for dipping.

Meatball Zucchini Kabobs

Meatball Zucchini Kabobs

  • 24 bamboo skewers, 6 inches long
  • One quarter of a 38.4 oz. bag Mama Lucia Meatballs, mini size
  • 3 medium zucchini, cut in 1-inch slices
  • 2 dozen cherry or grape tomatoes
  • 1/4 c. bottled Italian dressing

Preheat grill pan or electric grill. On a bamboo skewer, thread a meatball, zucchini slice, and tomato; repeat with remaining skewers. Brush all with dressing. Grill 4 to 5 minutes on each side or until meatballs are heated through.

Makes 24 appetizer skewers.

Dijon Cranberry Italian Meatballs

Dijon Cranberry Italian Meatballs

  • 38.4 oz. bag Mama Lucia Italian-Style Meatballs, thawed
  • 1/4 c. Dijon mustard
  • 14.5 oz. can whole berry cranberry sauce
  • 10 oz. jar chili sauce
  • 3 garlic cloves, minced
  • 1/2 c. green onions, thinly sliced

Place the meatballs in a 5-6 quart slow cooker. In a medium bowl, whisk together the mustard, cranberry sauce, chili sauce and minced garlic. Pour over the meatballs, and cook on medium for 2-4 hours. Gently stir in the green onions and continue cooking for an additional 30 minutes to 1 hour. Serve with party picks.

Grape Jelly Meatballs

Grape Jelly Meatballs

  • 38.4 oz. bag Mama Lucia Mini-Size Meatballs
  • 12 oz. jar chili sauce
  • 18 oz. jar grape jelly

Put all three ingredients in a slow cooker and heat on low for 4 to 6 hours or high for 2 to 3 hours.

Drunken Meatballs

Drunken Meatballs

  • 38.4 oz. bag Mama Lucia Mini-Size Meatballs
  • 1 c. ketchup
  • 1 c. brown sugar
  • 1 c. whiskey

Put all four ingredients in a slow cooker and heat on low for 4 to 6 hours or high for 2 to 3 hours.

Polynesian Meatballs

Polynesian Meatballs

  • 2 Tbsp. vegetable oil
  • Medium onion, chopped
  • 10.75 oz. can mushroom soup
  • 1 tsp. garlic powder
  • 8 oz. can pineapple chunks
  • 1/4 c. water
  • 3 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 12 oz. box Mama Lucia Meatballs, cut in quarters

Heat vegetable oil in a skillet and saute onion. Add mushroom soup, garlic powder, pineapple chunks with juice, water, soy sauce and honey. Heat to a boil. Add meatballs and reduce heat to medium-low. Simmer for 15 to 20 minutes or until meatballs are warmed through.

Mama’s Pockets Full of Love

Mama’s Pockets Full of Love

  • 2 Tbsp. olive oil
  • 1/4 c. onion, diced
  • 1 garlic clove, minced
  • 5 oz. mushrooms, sliced
  • 1/4 c. chicken broth
  • 3/4 c. heavy cream
  • 10 Mama Lucia Italian-Style Meatballs, thawed and cut in half
  • 1/4 c. red wine
  • 2 oz Parmesan cheese, shredded
  • 1/2 tsp. lemon juice
  • 1/4 c. diced tomatoes
  • 2 Tbsp. fresh basil
  • 8 oz. roll phyllo dough, thawed
  • 1/4 c. butter, melted

Sauté onion, garlic and mushrooms in olive oil in a large skillet over medium heat until tender. Slowly add chicken broth and cream. Continue to heat until sauce starts to thicken, about 2-3 minutes. Add meatballs to sauce. Reduce heat to low and add red wine and Parmesan cheese. Remove from heat and add lemon juice, tomatoes and basil.

Unroll phyllo dough and remove a single sheet. Place sheet on flat surface and brush with butter. Fold sheet over and brush top with butter. Remove another sheet and brush with butter, fold and place on top of first sheet, crisscrossing sheets. Repeat with a third sheet of phyllo dough and place on top of the second sheet, pivoting the sheet slightly. Gently press phyllo section into a large muffin pan. Fill pocket with meatball mixture and gently fold overhanging dough over the top, brushing with butter after each fold. Repeat with remaining phyllo dough (for a total of four pockets).

Cheesy Garlic Bread Meatball Bites

Cheesy Garlic Bread Meatball Bites

  • 1 pkg. refrigerated buttermilk or flaky biscuits
  • 20 Mama Lucia Italian-Style Meatballs, mini size, thawed
  • 4 sticks (1 oz. each) string cheese, cut into 5 pieces
  • Parmesan cheese, grated
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • 1 cup marinara sauce, heated

Separate each biscuit into 2 layers and press each layer into a 3-inch round. Place 1 meatball and 1 string cheese piece in center of biscuit layer. Wrap dough around meatball and cheese, pressing edges to seal.

Place seam side down in an ungreased 8 or 9-inch round cake pan and sprinkle with Parmesan cheese, Italian seasoning and garlic powder. Bake at 375°F for 20 to 25 minutes or until golden brown. Serve with warm marinara sauce for dipping.