Whew! Are you as tired as I am? Rousing parties, holiday shows and fancy cooking are all fun–but non-stop activity can take a toll. Even a food blogger can need a cooking break! So, with New Year’s Eve on the horizon, I am sharing a super easy meatball & mozzarella appetizer.
The idea comes from my teenage nieces who made a version of this (sans French bread) as an appetizer for Thanksgiving. They started with a pasta and homemade meatballs recipe designed as a dinner entree and re-purposed it. Genius!
So, when Gold’n Plump sent me some of their new, precooked Chicken Meatballs, I knew what I had to do. One bag of Pesto Itlaian Meatballs, a jar of canned (organic) pasta sauce, some fresh mozzarella & French bread later, life was good.
In fact one December night, full of straggling-in holiday visitors, we even called this Meatball & Mozzarella Appetizer dinner. Just by adding a salad.
I cook a lot from scratch but when I (
desperately need) decide to go the easy route with convenience foods, I like to use brands that I trust. Knowing that Gold n Plump sources chicken from Midwest family farms who use humane practices is important to me. And with a history of great tasting products like flavored chicken patties and chicken shakers, I know I’m getting a product my family will enjoy.
I put this appetizer together very quickly. Poured the frozen meatballs into a pan, topped with jarred sauce, covered it and popped everything into a 375-degree oven. 35-45 minutes later, when everything was hot, I added slices of fresh mozzarella, and put it back uncovered for another 10 minutes, until the cheese was soft and melty. Even the baking pan cooperated, going right to the table. Sliced French bread completed the dish.
If you are in a big hurry you could do a microwave version (or cook partway in the microwave) of this Meatball & Mozzarella Appetizer. How easy can a tasty, hot appetizer get?!
Wishing you a restful end of 2016!
- 16-18 ounces of prepared precooked meatballs (packaged, deli or your favorite recipe)
- 1 24-ounce jar of pasta sauce
- 8 ounces sliced fresh mozzarella
- 1 loaf French bread
- Place meatballs into a large lidded baking dish or casserole.
- Cover with pasta sauce.
- Bake, covered, until meatballs are warmed through (35-45 minutes from frozen, less if thawed)
- Top with slices of fresh mozzarella, then return to oven until cheese is soft and melty (about 10 minutes).
- Serve with sliced French bread
- Sugar Plum Martini
- New Year’s/ Christmas Crack Toffee