CUSTOMER FAVORITE! Italian seasoned beef and pork meatballs are simmered in our popular marinara sauce with fresh basil and then topped with mozzarella and parmesan cheeses. There are many options for this entree, including the original baked meatball, spaghetti and meatballs, or meatball subs. There’s no going wrong with whatever you choose!
- Contains three servings
- Standard version is packaged in an oven-ready pan and cooks from thawed or frozen
- Dinner and Sub versions are packaged in food grade freezer bags and cook from thawed
Thaw in refrigerator and cook within 2 days of being thawed OR cook from frozen. Cooking times are approximate, internal temp of meatballs should reach 165˚. Preheat oven to 350° (400˚ if cooking from frozen). Remove lid and loosely cover dish with foil. THAWED: 50 min (remove foil after 30 min). FROZEN: 50 min then remove foil and bake for 10-20min longer.
Thaw in refrigerator. Cook within 2 days of being thawed. Preheat oven to 350°. Begin preparing pasta (1/2 of package should be enough). Arrange meatballs in a baking dish (don’t crowd). Top meatballs with marinara and then with cheese mix. Cover dish with foil and bake for 50 min (remove foil after 30 min) or until internal temp of 165°. Serve over cooked pasta.
Thaw in refrigerator along with rolls. Cook within 2 days of being thawed. Empty contents of meatball bag into a saucepan and bring to a boil over med-hi heat stirring occasionally to prevent scorching. Reduce heat to low and allow to simmer until center of meatballs are hot. Divide the cheese among the rolls. Toast the rolls (optional but recommended) by either placing them on a baking sheet in a preheated oven at 350° or in a toaster oven. Watch closely and remove as soon as cheese begins to melt and rolls are warm. Place 3-4 meatballs and sauce in each roll and serve.