Mama Lucia Homestyle
Meatballs are available
in 12 oz. retail boxes,
25.6 oz. and 38.4 oz. retail bags.
-- SERVING SUGGESTIONS --
MEATBALLS AND PASTA: Add some flair to your favorite pasta dishes with Gina Lina's 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 Gina Lina's Meatballs. Top with zesty tomato sauce and grated or melted cheese for a winning combination.
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 Gina Lina's Meatballs is sure to be a hit.
THE POSSIBILITIES ARE ENDLESS. Why not add meatballs to your favorite recipes? Used whole or sliced, Gina Lina's 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 Nikki Norman, Beverly Beach, Florida
Twinkling Asian-Glazed Meatballs
1 (25.6 oz) package Mama Lucia Homestyle Meatballs, thawed
1 (10 oz) jar sweet & sour sauce
2 tablespoons hoisin sauce
2 tablespoons Thai-style chili sauce
1 cup fresh orange juice
1/4 of a red, green and yellow bell pepper, chopped
(Note: Reserve 1 tbsp chopped bell peppers)
In a large skillet, combine sweet & sour sauce, hoisin sauce, chili sauce and orange juice. Add meatballs and chopped bell pepper. Heat over medium-low heat, stirring frequently for 12-15 minutes, or until glaze is almost totally reduced. Transfer meatballs to a serving dish. Sprinkle reserved bell peppers overall. Serve warm. Provide decorative toothpicks or skewers for eating meatballs. Makes approx. 16 appetizer servings.
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from Diane Nemitz, Ludington, Michigan
Chipotle Lime Meatball Tacos
1 (25.6 oz) box Mama Lucia Homestyle Meatballs
4 dried chilies
1 canned chipotle chili, seeds removed
1 teaspoon cumin
½ teaspoon salt
1 bay leaf
¼ teaspoon allspice
1 cup chicken or beef broth
Juice of one lime
8 packaged taco shells
Shredded lettuce
Thinly sliced avocado
Sour cream
Soak dried chilies in boiling water for 5 minutes to soften. Drain, remove stems and most of the seeds. Place in blender with chipotle chili, cumin, salt, allspice, and broth. Blend until smooth. Place in 2 ½ quart saucepan, add bay leaf and simmer for 5 minutes. Add meatballs (may be left frozen) and simmer until meat is hot. Remove bay leaf and add lime juice.
To assemble tacos: Place shredded lettuce in the bottom of the taco shell, add three meatballs with some sauce, then avocado and a spoonful of sour cream.
If you want to serve the meatballs “on their own” simply skip the taco assembly, put the meatballs and sauce into a serving dish and serve on toothpicks as appetizers.
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