Buy some hoagie buns, and some mozzarella cheese and spag. sauce, and make meatball subs! My family loves them! I thaw the meatballs in the microwave and then cook in a saucepan in the sauce til the flavor is cooked thrugh the meatballs good, then spoon onto the buns, top with mozzarella, then put in the oven til cheese starts to get a little golden! Yum!

Here is recipe you may want to try:

Sweet, Hot, and Sour Meatballs
½ cup refrigerated or frozen egg product
½ cup fine dry bread crumbs
½ cup onion, finely chopped
¼ cup milk
½ teaspoon salt
½ teaspoon pepper
1 pound bulk sausage
1 pound ground beef
¾ cup apple jelly
1/3 spice brown mustard
1/3 cup whiskey or apple juice
1 ½ teaspoon Worchester sauce
Few dashes bottle hot pepper sauce
In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F). Remove from oven; drain.
Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce. Heat and stir until jelly melts and mixture bubbles. Add meatballs, stirring gently to coat. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated. Makes 24 servings (48 meatballs).
Deb

GayleÂs Mock Stroggie Nuff
· 6 Tbsp butter
· 8-10 Meat Balls
· 1/3 cup chopped green onions
· 1/2 pound mushrooms, sliced
· Salt to taste
· Pepper to taste
· 2 cloves of Garlic
· 1 cup of sour cream at room temperature
· Dash of Worstheshire
· ½ - 1 Can of Beef Broth
Melt 3 Tbsp of butter in a large skillet on medium heat. You want to cook the Meat Balls quickly, browning on all sides, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the onions. Cook the onions for a minute or two, allowing them to soak up any meat drippings. Remove the onions to the same bowl as the meat and set aside.
In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the Beef Broth and the Garlic on the mushrooms.
Reduce the heat to low and add the sour cream to the mushrooms. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and onions. Add salt and pepper to taste.
Serve immediately over egg noodles, fettucine, potatoes, or rice.

We have a little Italian, Family-owned pasta factory in town. Besides they're wonderful dried and fresh pastas, they have Grandma's sauces and meatballs. I never make meatballs any more--theirs are so good, and so reasonably priced. And it's just so easy to keep a bag of them in the freezer.

I often cut them in quarters and use in a pasta casserole. Or in soups. Or you can slice them to use as a pizza topping.

There's also a Pillsbury recipe (I think it's something like Meatball Pops--you should be able to find it among the bake-off recipes) where you wrap a meatball in a refrigerated biscuit, then bake, and serve with spaghetti or marinara sauce for dipping.

Azzalea,
I wish I lived in your neighborhood !
Sounds good ! having a pasta factory near by.
Made me hungry ! Olgaflowers

I came from an Italian-American family, so mom always made many, many more meatballs than needed with our tomato 'gravy' and macaroni each week.

So on another day of the week, she would steam lots of fresh green beans until almost tender and add them to a simmering pot of leftover meatballs and sauce. Served this meatball stew with fresh Italian bread (for dunking!) and a salad. Deeeeleeeshiosso!!!

For a quick (but not gourmet) supper. I make up a package of brown gravy mix and put the meatballs in to heat in the gravy and server over mashed potatoes. Dottie

They all look so good. Looks like I'll be OD'ing on meatballs for a while! LOL

Angelaid,

You can easily make a Mexican Cassorole, by using Taco Seasonings, Mixed Veggies, can of Cream Soup (onion,mushroom,or celery).Layering Doritos and Cheese with Meatballs. You can half or quarter the meatballs.
Anything you can do with Ground Meat you can do with the Balls.

Gayle

Cut them in half and wrap in the refrigerator pop and fresh biscuits with a thick slice of string or mozzerella cheese. Spray with butter flavored nonstick spray and sprinle with parmesan cheese and italian seasoning and bake. Dip in pizza sauce.

What kind of frozen meatballs are good? All your recipes sound so good--now I'm hungry. Off to look for the Pillsbury cook-off recipe.

I use them to make barbecue meatballs. Cook the meat balls in a sauce pan then pour on a sause made with a little ketchup or chili sauce and a little grape jelly.

THAT'S WHAT ERRANT JAR OF GRAPE JELLY IN MY FRIG WAS FOR!
I must have printed that recipe out three times and never made it, because I've got three jars of chili sauce in my pantry and a jar of grape jelly in the refrigerator. I've never bought either before in my life and I couldn't figure out where they came from or what they were for!

*slapping myself upside the head*

Never made this, but it sounds quick and easy!

Meatball casserole
18 oz. pkg. frozen meatballs, thawed
16 oz. pkg. frozen peppers and onions stir fry mixture, thawed
2 cups chunky pasta sauce
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees. Combine meatballs, pepper and onion mixture and pasta sauce in 2 quart glass baking dish and stir well to combine. Top with cheeses. Bake at 350 degrees for 25-30 minutes or until casserole is bubbling and cheese is melted. Serves 6

Meatball Soup
A quick and hearty soup. I use frozen meatballs and cook
3-5 per person in the soup. Makes 6 -8 servings
Printed from Souprecipe.com, Submitted by Lisa Dalby

2 quarts water
20 -25 small meatballs
2 cans (8 ounces each) tomato sauce
2 beef bouillon cube
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
Salt
ground black pepper
2 -3 stalks celery, sliced
2 -3 carrots, sliced
1 -2 cloves garlic, minced
1 cup elbow macaroni, uncooked
Parmesan cheese

Directions
1 Bring water to a boil in a large saucepan. Add
meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt
and pepper to taste, celery, carrots, and garlic, and
simmer for 30 minutes.
2 Add macaroni and cook until pasta is done. Top with
parmesan cheese to serve.

put in a slowcooker with a jar of Dianna's BBQ sauce, serve over rice.

These may be made as appetizers and kept warm in a chafing dish, or served as an entree over rice. This will freeze well and may be made well in advance. Serves 6-8.

Ingredients:
1/2 cup cooking oil
1 1/2 lb. lean ground beef
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chicken stock
1 - 14 oz. can pineapple chunks, drained. (Reserve juice)
3 Tbsp. cornstarch
1/2 cup sugar
1/2 cup reserved pineapple juice
1/2 cup vinegar
3 Tbsp. soy sauce

Optional:
1 large tomato, peeled and chopped
2 large green peppers, cut in 1" squares

Instructions:
Heat oil in frying pan. Add meatballs to pan.Cook until brown. Remove meatballs and add pineapple chunks. Cook several minute. Return meat to pan and simmer 3 minutes more. Mix cornstarch, sugar, pineapple juice, vinegar and soy sauce together until smooth. Add to pan stirring constantly, until thickened. If serving tomato pieces, add just before serving.

I have been making these for years. The original recipe calls for homemade meatballs but I have found everyone enjoys it just as well with using the frozen meat balls.
Enjoy.

In the above recipe of course leave out the 1 lb. of ground beef if using frozen meatballs!