Chicken Parm Meatballs

Ingredients

• Bag of frozen meatballs
• 1 jar marinara sauce
• 1/2 cup breadcrumbs divided
• ½ cup parmesan cheese finely grated
• 1 yellow onion finely chopped
• 2 teaspoons olive oil
• 2 cups mozzarella cheese shredded
• fresh basil for garnish (optional)

Directions

• Place onion, marinara sauce + 1/2 jar of water in the bottom of a baking dish
• Add frozen meatballs, stir gently to combine
• Bake for 20-45 minutes until the meatballs are hot
• Combine ½ cup breadcrumbs,¼ cup Parmesan cheese, 2 teaspoons olive oil, and a pinch of salt and pepper in a small bowl; mix with fork and set aside.
• Remove meatball from the oven
• Turn on your oven to the broil setting.
• Sprinkle 2 cups shredded mozzarella evenly over the meatballs followed by the breadcrumb mixture.
• Transfer to the oven and broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, about 2-3 minutes.
• Garnish with fresh basil and serve.

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Swap Suggestions

• Protein: Swap chicken meatballs for ground turkey, pork, or beef.
• Vegetarian: I recommend using the IMPOSSIBLE Meatballs or plant based ground protein substitute.
• Gluten-free: Use gluten free breadcrumbs.
• Other: The fresh basil can be swapped for chopped Italian parsley.

Cheesy Meatball Sliders

Ingredients

• 12 Italian meatballs (or 2-3 meatballs per person)
• 1 (24 ounce) jar marinara sauce (divided)
• 12 Hawaiian rolls
• 1 cup shredded Mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 3 Tablespoons butter (melted)
• 1/2 teaspoon garlic salt
• 1/2 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese

Directions

1. Heat oven to 375.
2. Place frozen meatballs in a skillet with 1 1/2 cups marinara sauce. Cook on medium high heat until the meatballs are heated through and covered in sauce.
3. While the meatballs are simmering, cut the rolls in half leaving them attached.
4. Place the bottom section of the rolls in a lightly greased 9 x 13 inch pan.
5. Place a cooked meatball that is covered in marinara sauce on each roll.
6. Sprinkle Mozzarella cheese and Parmesan cheese over all of the meatballs.
7. Place the top part of the rolls on top (they should still be attached to each other).
8. Combine melted butter, shredded Parmesan, minced garlic (or garlic salt) and Italian seasoning together in a small bowl.
9. Baste the top of the rolls with the buttery mixture then sprinkle with grated Parmesan cheese.
10. Cover the pan loosely with foil and bake for 8 minutes then remove foil and bake an additional 4 minutes.

Notes
- Try different flavor combos

Source
https://www.sixsistersstuff.com/recipe/cheesy-meatballs-sliders/

Slow Cooker Hawaiian Meatballs

Ingredients

• 1 (24 ounce) pkg. precooked frozen meatballs
• 1 (20 ounce) can pineapple chunks (drain and reserve juice)
• 3 bell peppers (large diced)
• 1 cup brown sugar
• 3 Tablespoons cornstarch
• 2/3 cup apple cider vinegar
• 2 Tablespoons soy sauce

Directions

1. Spray a slow cooker with nonstick cooking spray.
2. Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), and bell pepper chunks.
3. In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
4. Pour sauce in slow cooker and mix everything to combine.
5. Cover and cook on low for 3-4 hours or until heated through.
6. Serve over cooked rice.

Notes
- We like to eat these Hawaiian meatballs over rice for dinner, but you could easily serve them plain as an appetizer.

Source
https://www.sixsistersstuff.com/recipe/slow-cooker-hawaiian-meatballs-recipe/