Getting food on the table can sometimes be fun however other times it feels like a chore. Even me! I don’t always feel like cooking! So, I have some little kitchen “cheats” that I use. Frozen meatballs are one of my favorites to keep in the freezer at all times. They are not just for spaghetti and meatballs. They are very versatile and my family loves them. Now, don’t get me wrong they love when I make my homemade meatballs but these are a pretty good cheat! Here are two recipes that whip up in no time!
Meatball Poppers
8 frozen Italian meatballs
1 can large biscuits (8 count)
1/4 cup spaghetti sauce
1/2 cup Italian cheese blend, shredded
1 stick unsalted butter, melted
1/2 teaspoon garlic salt
Parmesan cheese
Preheat oven to 375 and line a baking sheet with parchment paper. Put the 8 biscuits on a baking sheet. Flatten out the biscuits. Place a teaspoon of spaghetti sauce in the middle of the biscuit. Add a tablespoon of shredded cheese blend and then place the meatball in the middle. Bring the biscuit together in the middle to wrap around the meatball. Continue with the other side until the meatball is completely covered and sealed. Place the biscuit back on the parchment paper seam side down. Continue with the rest of the biscuits. Brush each biscuit with melted garlic butter and sprinkle with Parmesan cheese. Bake for 20 minutes or until golden brown.
Meatball Soup
1/2 package Italian meatballs
2 tsp olive oil, divided
1 large onion, chopped
3 cloves garlic, chopped
3 cups chicken stock
3 cups tomato sauce
1 14-oz can crushed or pureed fire roasted tomatoes
1 tablespoon sugar
6 tbsp basil pesto
Parmesan cheese
In a large stockpot, saute the onion in olive oil till tender. Add in the chicken stock, tomato sauce, fire roasted tomatoes, sugar and pesto. Stir to combine and simmer over medium heat. Add in the meatballs and continue simmering for 30 minutes covered. Serve with crunchy French bread and a sprinkle of Parmesan cheese on top.