Mama Lucia Italian Style
Meatballs are available
in 12 oz. retail boxes,
25.6 oz., 38.4 oz. and 4 lb. retail bags.
-- SERVING SUGGESTIONS --
MEATBALLS AND PASTA: Add some flair to your favorite pasta dishes with Mama Lucia Meatballs. They go great with your favorite tomato sauce, but don't stop there. Try meatballs with Alfredo, mushroom, cheese and white sauces.
MEATBALL SANDWICH: A warm crusty Italian roll is the perfect companion for Mama Lucia Meatballs. Top with zesty tomato sauce and grated or melted cheese for a winning combination.
PIZZA TOPPING: Thaw meatballs in microwave (8 meatballs approx. 1/2 minute on high); slice or crumble into bite-size pieces; spread pieces on pizza; bake pizza as directed.
SPICE UP A PARTY with meatball hors d'oeuvres served warm or cold with your favorite sauces and dips. A table filled with shrimp, olives, deviled eggs, crackers and Mama Lucia Meatballs is sure to be a hit.
THE POSSIBILITIES ARE ENDLESS. Why not add meatballs to your favorite recipes? Used whole or sliced, Mama Lucia Meatballs can bring variety to soups and stews, omelettes, potatoes, green vegetables, salads, pizza and chili.
-- HEATING INSTRUCTIONS --
STOVETOP: Add frozen meatballs to unheated gravy or spaghetti sauce. Heat gravy or sauce as directed. Stir meatballs until hot.
OVEN: Preheat oven to 350 degrees F. Place frozen meatballs in a single layer on a baking pan. Heat for 5 minutes or until hot.
MICROWAVE: PRIOR TO HEATING, ARRANGE MEATBALLS IN A CIRCLE ON A MICROWAVE-SAFE DISH AND COVER. ALWAYS HEAT ON HIGH (100%). Heat for 1/2 minute per serving. Rotate dish 1/4 turn and heat for an additional 1/2 minute per serving or until hot. To heat meatballs in gravy or sauce: Heat for 1 minute per serving. Add 1 can gravy (10-12 oz.) or 1 jar spaghetti sauce (14-16 oz.); stir to coat meatballs. Heat for an additional 2 to 3 minutes until hot, stirring once.
Heating could change nutritional values. Heating times are approximate and may vary.
-- RECIPE IDEAS --
from Judy Armstrong, Prairieville, Louisiana
Dijon Cranberry Holiday Italian Meatballs
1 (38.4 oz) package Mama Lucia Italian Style Meatballs,
thawed
¼ cup Dijon mustard
1 (14.5 ounce) can whole berry cranberry sauce
1 (10 oz) jar chili sauce
3 cloves garlic, minced
½ cup thinly sliced green onions
Place the Mama Lucia Italian Style Meatballs in a 5-6 quart slow cooker. In a medium bowl, whisk together the Dijon 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 one hour. Serve with Party Picks.
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from Weda Mosellie, Phillipsburg, New Jersey
Meatball Pitas
1 package of Mama Lucia Italian Style Meatballs
8 small pita breads
1 cup shredded mozzarella cheese
1 cup cubed feta cheese
1⁄2 cup chopped black olives
1⁄2 cup chopped shredded lettuce
1⁄2 cup chopped onion
1⁄4 cup parmesan cheese grated
1 teaspoon of red pepper flakes
1 teaspoon of oregano
Heat the meatballs on the stove top with red pepper flakes and oregano. Heat the pita breads in the oven on low heat until warm. Once heated, place 2-3 meatballs in each pita bread. Top with feta, mozzarella and parmesan cheeses. As cheese begin to melt, top off with lettuce, onion and black olives. Serve “taco style” for a snack or main meal.
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from Johanna Shapiro, Chicago, Illinois
Meatball Stuffed Mushrooms
12 ounces Mama Lucia’s Italian Style
Meatballs
1 cup ricotta cheese
2 tablespoons chopped parsley
2 tablespoons tomato paste
24 large white mushrooms, stems removed
Salt & pepper
1⁄4 cup shredded parmesan cheese
*Serves 8 as an appetizer
Defrost and roughly chop Mama Lucia’s Italian Style meatballs. In a bowl, mix chopped meatballs together with ricotta cheese, chopped parsley and tomato paste until well blended. Filling can be made one day in advance and kept (covered) in the refrigerator. Pre-heat the oven to 400-degrees. Pop the stems out of the mushrooms and arrange cavity-side up on a greased baking sheet (use a baking sheet with vertical edges so the mushroom liquid doesn’t escape). Sprinkle parmesan cheese over each mushroom and bake in pre-heated 400-degree oven for 12 minutes or until mushrooms release water and cheese is melted. Serve garnished with parsley leaves.
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