This month, FRESH is celebrating a Taste of Italy, and I am inspired to cook some favorite Italian dishes. Many Italian recipes remind me of comfort food, so this is the perfect time of year to break out some warm and cozy recipes.
For a quick weeknight dinner, I like to get the FRESHmade meatballs from the meat case. They are filled with seasoning and Italian cheeses, and they just need to be cooked through.
Sometimes I like to make meatballs without the pasta. They are very delicious when baked with a favorite tomato sauce, and then topped with fresh mozzarella and parmesan. Don’t forget to grab a loaf of rustic Italian or garlic bread from the bakery. You will need it to sop up all of the sauce.
8 FRESH meatballs
2 Tbs Brookshire’s Pure Olive Oil
1 jar Gia Russa Pasta Sauce (I like Alla Vodka flavor)
1/2 lb FRESH mozzarella, torn into pieces
1/4 cup Sartori Parmesan Cheese, grated
Preheat oven to 375° F. In a large sauté pan, add the oil over high heat. When oil is hot, add the meatballs and brown on all sides. Pour a cup of sauce across the bottom of an 8 x 8 baking dish. Add the meatballs and pour remaining sauce over meatballs. Place in the oven; cook for 20 minutes or until the meatballs are cooked through. Remove from the oven and add the mozzarella. Cook for an additional 5 minutes. Add the parmesan and serve. Meatballs and sauce can be spooned over pasta or served with garlic bread.
Note: Because the meatballs contain ground pork, they need to be cooked to an internal temperature of 165° F.
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