Easy Italian Dinners Start with Frozen Meatballs

Frozen Meatballs

Italian grandmothers know that a good meatball makes the meal. With a bag of good frozen meatballs in your freezer, great weeknight dinners are at your fingertips. Here are two delicious recipes you can make this week that feature high-quality, Italian-style meatballs:

Crockpot Tuscan Meatball Soup

This tasty soup comes together quickly with just a handful of basic ingredients. Then, it simmers in your crockpot for several hours while you tend to other things. No standing over a stove, no shopping for complicated ingredients, and no settling for boring, regular dinner ideas; just a warm, delectable bowl of soup that’s ready when you need it.

Ingredients

4 cups low-sodium chicken broth

1/2 bag frozen Farm Rich Italian Style Meatballs

1 can Italian-style Diced Tomatoes

1 can cannellini beans, drained and rinsed

2 cups fresh kale, chopped

shredded parmesan

Instructions

  • Pour the broth into your slow cooker. Add the meatballs, undrained diced tomatoes, and beans. Stir to combine, cover, and cook for up to 3 hours on low or 1 1/2 hours on high.
  • During the last 30 minutes of cooking, stir in the chopped kale.
  • Season with salt and pepper to taste and serve topped with shredded parmesan cheese.

Italian Meatball Stromboli

Serve up this classic hot Italian sandwich anytime. It’s ideal for game day, but it’s also a great weeknight dinner when you want to serve something fun and unique, but you still need dinner to be easy.

Ingredients

1 store-bought fresh pizza dough

1 egg, beaten

6 slices Provolone cheese

1 cup marinara sauce (plus more for dipping)

Filling:

1 bag Farm Rich Italian Style Meatballs

8 oz sliced baby portabella mushrooms sauteed for 5 minutes in 1 Tbsp of butter in a large skillet

½ cup roasted red bell pepper strips

1 tablespoon fresh oregano leaves

Instructions

  • Preheat oven to 400°F with a baking stone if you have one
  • Using the same skillet you used for browning the mushrooms, brown the meatballs for about five minutes over medium heat.
  • Line a large baking sheet with parchment paper.
  • Roll pizza dough into a 9 x 13-inch rectangle and place it on the lined baking sheet.
  • Slather about ½ of the marinara sauce down the center of dough in a 2-3 inch strip. Top with one layer of mushrooms and a layer of meatballs (about 2 abreast). (Remaining mushrooms and meatballs can be served as a side.) Add roasted red pepper strips, any other toppings you’d like to add and cover with remaining marinara sauce and chopped fresh oregano.
  • Place slices of cheese on the sauce.
  • Using a sharp knife, cut 1″ strips in the pizza dough on each side of the center row of filling. To form the Stromboli, fold the ends in first and then lay strips of dough over the top, like a shoelace, alternating between left and right.
  • Brush the Stromboli with the beaten egg.
  • Transfer the parchment paper and Stromboli to the hot baking stone using a pizza peel.
  • Bake for 25 minutes until golden brown.
  • Serve with warm marinara sauce for dipping.

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