Some Might Call Me Obsessed

 Over the past year, nothing has been posted more to EMM than frozen meatball recipes. I make no apologies for it, and I hope you guys are enjoying them as much as I am creating them. 

I blog what we eat. Sure, there are times when I try to keep up with food trends like when I made Marry Me Chicken, Whipped Hot Chocolate and Cafeteria Noodles to name a few. And while we enjoyed those recipes very much, for the most part what you see on the blog are dishes I have made with the intention to simply just get supper on the table.

Hence why so many meatball recipes have made their way to your feed thanks to my page. I have become a little obsessed with finding new ways to utilize one of my favorite frozen foods. 

So how did this latest one come to be? I was planning a Mexican night at home, but wasn't feeling tacos, burritos or nachos. Time to see if I could combine my meatball friends with Mexican flavors we love. The answer? YES! 

Crock Pot Enchilada Meatballs can be served as a tasty appetizer for a crowd or for an easy weeknight supper like I did, alongside some cheesy rice. You could also pile them into a hoagie roll, top with cheese, lettuce and tomato for a tasty twist on a meatball sub! 

If you saw yet another meatball recipe and groaned, I'm sorry you're disappointed. But I promise you might change your mind at the first bite!

What kind of meatballs do I use?

You want to look for the frozen meatballs called "homestyle" or sometimes original. Italian ones won't taste the same.

 Can I cook on high instead of low?

If time is an issue, yes you can cook these on high for 2 hours.

 Can I substitute something for the enchilada sauce?

While I haven't tried anything else, you could! Maybe a green verde sauce or even a salsa instead. If you do, let me know how it goes!

What do I serve with Crock Pot Enchilada Meatballs?

Some ideas: Cilantro rice, refried beans, chips and salsa, fiesta corn, black beans

 What is your favorite brand of frozen meatballs?

My two favorite frozen meatballs to use are the Great Value brand at Walmart and Bremer's at Aldi. Yep, both are just as tasty as name brand and much. more budget-friendly!

 Best Tips

 

Be sure to stir the meatballs well before serving to coat them well in the sauce.

 

If you can find a packet of enchilada seasoning instead of taco, that would be perfect!

 

Like things spicy? Use Pepper Jack cheese, spicy Rotel and/or diced jalapeños.

 

A can of diced green chilies would be delicious too.

 

Crock Pot Enchilada Meatballs

1 (28 oz.) bag frozen homestyle meatballs

1 (10 oz.) cans red enchilada sauce

1 (10 oz.) can Rotel 

1 packet taco seasoning

Shredded Mexican style cheese 

Cilantro, for garnish

In the bottom of Crock Pot, whisk together enchilada sauce, Rotel and taco seasoning. Add meatballs. Stir to combine. Cook on LOW 4 hours. Keep on warm until serving. Stir before serving. Sprinkle with cheese and cilantro. 

More Meatball Recipes To Try Next

Crock Pot French Onion Meatballs 

Crock Pot Italian Meatballs 

Crock Pot Korean Meatballs

Crock Pot Meatball Subs

Crock Pot Hawaiian Meatballs 

Meatball Pasta Bake

 Crock Pot Teriyaki Meatballs 

Crock Pot Swedish Meatballs

Celebrations Galore

So...did you think I fell off the face of the earth? That EMM was on hiatus? I can't say I blame you. I haven't posted a new recipe in a month, which in the 12 years since I've been blogging has only happened one other time. When Max was born. Pretty good reason I would say. And while this break didn't come with a new baby, the reason is still pretty darn great- our oldest Alex graduated from high school with academic honors! We couldn't be more proud of him and it definitely made May and the beginning of June a whirlwind of events and celebrations. 

Along with all the things that come with graduation, it was also the end of Max's first year of Kindergarten which comes with its own set of calendar filling occasions. Yes, that's right, this mommy had both a High School and Kindergarten Graduate. Not many parents get to say that! It has been a very special time and I just had to take a break from work.

But you can rest easy because the streak has been broken. We are now full swing into summer vacation, and while our busy schedule hasn't really slowed down any, I managed to carve out a day when I could cook something new, that we ended up LOVING, and now I can share with all of you. 

You know how much I love making meatballs in the Crock Pot and this version has probably moved to the top of our favorite list. Yes, probably because it is new but the amazing flavor didn't hurt either! 

Crock Pot Korean Meatballs cook in just a few hours and can be a main dish like this or a great appetizer for your next summer party! Just set the slow cooker to warm after they are cooked, put out a bowl of toothpicks and let everyone serve themselves.

I put these alongside some white rice (my boys' favorite) and steamed broccoli. A simple meal for a hectic evening that looks like you put way more effort into that you actually did. 

Our house is still riding on cloud nine from all the celebrations we've had over the past month. Our sons make us proud every single day, but to see your oldest, whom you've spent 18 years dedicating your life to,  cross that stage, receive his diploma and know "I DID THAT" is a feeling I can't even begin to put into words. 

I thank you for your patience as things here have been slow and your support as we move onto this next chapter of parenting...

Why use frozen meatballs?

Anyone who has been reading my posts lately know I have been raving about the quality of frozen meatballs. Coming in different varieties such as Italian, turkey, homestyle and flame broiled, they have great flavor at great prices. Store brands that we've tried taste just as good as the more expensive name brands too.

What is hoisin sauce?

Hoisin sauce is a thick, fragrant Asian sauce used mostly to glaze meats. It has a dark color and a very salty, slightly sweet, flavor. It has been described as "Asian barbecue sauce". It can be found in the Asian foods aisle next to the soy sauce.

Can I use low-sodium soy sauce?

Yes, of course. But let me say this: When I'm using soy sauce in a recipe, I always use the regular. I want that extra salty flavor. Then I put low-sodium on the table for serving.

How long do to cook frozen meatballs in the Crock Pot?

A good rule of thumb for frozen meatballs in the slow cooker is 2-4 hours on low and 1-2 on high. Hence why they make such a great last minute meal idea or party food.

 Best Tips 

Be sure to stir the meatballs a few times while cooking to redistribute the sauce.

Homestyle meatballs have a great neutral flavor. You don't want Italian for this recipe. Turkey meatballs could definitely be substituted. 

These would be delicious served with fried rice as well. Here is my recipe

If you like things spicy, add some crushed red pepper or sriracha to the sauce. 

If serving these as a party food, reduce heat to warm after they have cooked, and set out a bowl of toothpicks and/or a slotted spoon. Let guests serve themselves!

Crock Pot Korean Meatballs 

1 (28 oz.) bag frozen homestyle meatballs

1 TBS brown sugar

2 TBS honey

2 TBS soy sauce

1/2 cup hoisin sauce

1 tsp. garlic powder

1/2 TBS rice wine vinegar

3-4 green onions, chopped

Sesame seeds

Place meatballs in Crock Pot. In a medium bowl stir together hoisin sauce, soy sauce, honey, vinegar, brown sugar and garlic powder.  Pour over meatballs. Cook on LOW 2-4 hours, stirring a few times during cooking to coat meatballs in sauce. Stir well before serving and garnish with green onions and sesame seeds.

Inspired by Tornadough Alli

More Meatball Recipes To Try Next

Crock Pot French Onion Meatballs

Crock Pot Teriyaki Meatballs 

Crock Pot Italian Meatballs 

Crock Pot Swedish Meatballs 

Crock Pot Hawaiian Meatballs

Slow Cooker Meatball Subs 

Meatball Pasta Bake 

Don't Skip The Frozen Food Aisle

We all wish we could cook meals from scratch every day of the week, giving our families something made from the heart that we can feel proud of. But let's face it, that kind of cooking doesn't fit into most or our lives. Sure, there are times when we can take the time to do it, and it is such a treat when we can, but most days we all need to take advantage of convenience items from the store to make supper time a little easier.

If you haven't bought a bag of frozen meatballs lately, let me tell you I am a big fan.  They come in all different varieties and range in prices depending if you're going for name brand or store brand. (I have used both and in my opinion, there isn't a big difference between them in flavor, only in price, just FYI.)

Sure, making homemade meatballs is awesome, almost an art form, but just not something I have the time or patience for most days. Frozen meatballs work just fine for my recipes and my family, and I am 100% okay with admitting that. 

Plus, since a lot of my recipes using them cook in the Crock Pot, they are even more perfect! They can go from freezer to slow cooker, with no thawing, and come out delicious every time. (You can find a few of those recipes at the bottom of this post!)

A friend told me about this recipe when we were talking about how controversial using condensed soups has become. That is a conversation for another day, but whew...people feel very strongly about it! She mentioned she loved using the French Onion variety for a great meatball recipe and I had to know more! That's when she hit me with the best detail! This recipe only has TWO ingredients. I will wait while you gather yourself....

Now, I added some fresh parsley for color and served them over some buttered egg noodles, so that added to my shopping list, but not much, and still kept things pretty budget-friendly. 

The meatballs suck up all that yummy French onion flavor and come out tender, moist and oh so good! And the noodles just love to have some of the cooking liquid poured down over them. A simple, comfort food meal any night of the week! 

If you've been walking past the frozen meatballs at the grocery store, stop and take a look and see what inspiration comes to you!

What Kind Of Meatballs To Use

For this recipe you want a bag of meatballs labeled "homestyle", not the Italian variety. 

What Kind Of Soup To Use

You can find canned French Onion Soup right next to the other condensed soups. Some stores might not carry it, but I can find it easily at Walmart. 

Do I Have To Thaw The Meatballs

Absolutely not! Dump that bag right into the Crock Pot, pour over the soup and you're done. As the meatballs thaw, they will add some moisture to the soup, replacing the water you would normally add, making a delicious sauce/gravy.

How To Serve French Onion Meatballs

I served these over some buttered egg noodles, but they would also be delicious sitting on top of some steamed rice. You could even serve them as a party appetizer- just sit a bowl of toothpicks or a slotted spoon next to the Crock Pot.

Crock Pot French Onion Meatballs

1 (32 oz.) bag frozen homestyle meatballs

3 (10 oz.) cans French onion soup

For serving:

Fresh parsley, chopped

2 TBS butter

1 (16 oz.) bag egg noodles, cooked and drained 

Add frozen meatballs to Crock Pot. Pour soup over. Stir well. Cook on low for 4 hours until heated through. When ready to serve, mix cooked egg noodles with better. Serve meatballs and sauce on top of noodles. Garnish with parsley. 

Shared at Weekend Potluck
 

Best Tips

Italian meatballs have extra spices and herbs that wouldn't pair well with the soup flavor.

After 4 hours, these will stay on the warm setting for a couple more hours nicely.

These would also be delicious served with steamed rice or mashed potatoes.

Frozen meatballs are usually next to the frozen egg rolls, lasagna, etc. in the grocery store.

I think store brand meatballs taste the same as name brand. The ones used for this recipe and photo were Great Value from Walmart. 

 

More Meatball Recipes

Crock Pot Italian Meatballs 

Meatball Pasta Bake 

 Crock Pot Hawaiian Meatballs

Crock Pot Teriyaki Meatballs 

Crock Pot Swedish Meatballs 

Crock Pot Meatball Subs

 

Summer Time Crock Pot

 If you are anything like me, when you think of Crock Pot food, summer isn't the first season that comes to mind. Most of us reserve our best slow cooked recipes for fall and winter. Those soups, stews and comfort food meals we all crave when the temperatures drop and there is a crispness in the air. 

BUT...and that's a big but...your Crock Pot can absolutely be super handy during the dog days of summer. You can make so many dinners that will fill you up, without heating up the house, or have your standing over a hot burner sweating more than you already are. 

Sure, we are like most families and when the temperatures soar, we start to crave lighter and cooler meals. However, I live in the house with three boys, two of which are still growing. So you know I am still putting out some filling, hearty meals during the summer because they are always starving, no matter what the thermometer says. So a great way for me to do that is turning to my slow cooker. 

I've talked before about my love of frozen meatballs for the convenience, flavor and value. I always have a bag in the freezer and when they go on sale or I have a coupon I stock up. From my Italian version perfect for pasta to my Hawaiian ones that can be a tasty party appetizer or easy supper, there is always something I can do with a bag of meatballs. 

Now we can add another region of world to our list of meatballs flavor inspiration! Calling all Asian cuisine lovers! That's right, we are adding some teriyaki flare to meatballs, serving them over rice and savoring every single bite! 

These make for an easy, tastes like take-out meal! We love them served over hot white rice and steamed broccoli on the side. They would be delicious set out at your next get together too. Just put a box of toothpicks next to the Crock Pot (on the warm setting) and let your guests serve themselves! 

Summer time is definitely a great time to put your Crock Pot to work more than what you might have in the past! Delicious meals your family will love, and you don't even have to turn on a fan!

Crock Pot Teriyaki Meatballs

1 (32 oz) bag frozen homestyle meatballs

1/4 cup soy sauce

1/3 cup beef broth

1/2 cup pineapple juice

1/3 cup packed brown sugar

1 TBS honey

2 garlic cloves, minced

1/4 tsp. ground ginger

2 tsp. sesame oil 

1 TBS cornstarch

Sesame seeds, optional

Cooked rice

Spray Crock Pot insert with nonstick spray. Place frozen meatballs in bottom. In a medium bowl, mix remaining ingredients. Pour sauce over meatballs and stir well. Cook on LOW for 4-6 hours. Stir well before serving over cooked rice with steamed broccoli on side if desired. 

Inspired by Let's Dish

Shared at Weekend Potluck

Comfort Food For A Busy Day

Spring has definitely arrived in Indiana. Well, some days. This weekend it's been sunny, windy and 80. Beautiful! Last week it was rainy and cold. The forecast tells us by Tuesday it is only a high of 49. Yep, every season within one week, that's how we roll.

So if I am meal planning based on the weather, it can get quite interesting. Grilling out when it feels like summer, and then craving soup when we are chilled to the bone from being out in the rain. There are many days my attempts to be "seasonally correct" with supper fail; but one thing I can always depend on tasting so good at the end of a long day is some old fashion comfort food. 

Crock Pot Swedish Meatballs are a perfect example of this. Creamy, flavorful and perfect piled on some buttery egg noodles, it's a hearty, delicious meal we can enjoy no matter what Mother Nature throws at us. 

One reason why my boys love this supper so much is the close resemblance to my Crock Pot Beef Stroganoff, one of my husband's favorite dishes ever. Slow cooked beef mixed with rich sour cream, they share very similar flavor notes.

Let's talk frozen meatballs for a bit. If you haven't used them in a while, in my opinion they have come a long way in the last few years. Even the store brands (which are always cheaper) have great flavor and cook up perfectly in the slow cooker every time I use them. I love the fact they come in both Italian and homestyle varieties for different dishes. I've even found some "flame broiled" ones that I keep in the freezer and heat up for little man for a quick lunch!

We love these served over wide egg noodles, just like stroganoff, but they would be really yummy with some cooked rice or mashed potatoes too! Add some steamed broccoli on the side and dinner is done!

I am so happy spring is here! Now if it would only stick around for more than two days at a time. Thank goodness comfort food tastes great in the sun....rain...wind...flurries...whatever it decides to do this week!

 Crock Pot Swedish Meatballs

2 lb. frozen homestyle meatballs

1 (14 oz) can beef broth

1 can cream of mushroom soup

8 oz. sour cream

1 tsp garlic powder

2 TBS Worcestershire sauce 

1 pouch onion soup mix

1 lb. extra wide egg noodles

3 TBS butter

2 TBS dried parsley 

In a bowl whisk together soup, broth, garlic powder, Worcestershire and onion soup mix. Place meatballs in Crock Pot. Pour soup mixture over. Stir well. Cook on LOW 6-8 hours. 30 minutes before finished, add sour cream, stir well and cook to heat through. Cook noodles according to package directions. Drain well. Add butter and parsley. Serve meatballs over buttered egg noodles.

 

Shared at Weekend Potluck

Even I Cleaned My Plate

 So I am going to reveal a big secret to you. Are you ready? It is going to rock your world. I'm a food blogger and there are nights when I sit down to supper, and if I've been working all day on new recipes for all of you, I'm not even hungry. No matter how appetizing the food is, even if I've been drooling over it the entire time it has been cooking, it just doesn't taste good. Correction. It tastes wonderful, just not to me. 

This same thing actually happens when I've made a really big meal too, mainly on holidays. I cook Thanksgiving dinner all day and by the time I sit down, I'm hot and exhausted and not in the mood. Now, on those days, I get over it and chow down...I'm not missing out on turkey and stuffing! 

It's funny to look back now because growing up when either of my grandmas would spend the whole day in the kitchen making a huge spread, even at the holidays, I can distinctly remember them sitting down, and watching everyone else dig in and not touch a bite for a while. I always wondered why, and now I 100% understand. 

But this meal? This recipe? Even after working on it all day, and being dog- tired by the time I sat down, I couldn't stop eating. It was so incredibly delicious I cleaned my whole plate! After smelling the mouth watering aromas wafting from the slow cooker all day long, I couldn't wait to dig in. 

I have made meatballs in the Crock Pot before, but I've spent some time tweaking my recipe and through trial and error, I present to you the most delicious Crock Pot Italian Meatballs EVER. Yes. I said it. 

I served these over some penne pasta, but they would be just as delicious in a sub bun for meatball sandwiches, on mini buns or dinner rolls for meatball sliders, or quite frankly, on a plate with a fork. 

Filled with flavor, cooked all day, what more can you ask for? Now before the hate emails start to flood in about using frozen meatballs, if you feel inclined to use homemade, please be my guest. Me? I have found several brands (even store brands) that taste homemade and I feel totally comfortable using them, especially in a recipe like this when I'm adding so much other flavor. 

 

Those of us who spend a lot of time in the kitchen know what it's like to sit down to a meal we've worked so hard on, only for our appetite to disappear. So the next time you are lucky enough to gather around the table to a home cooked meal, be sure to thank the person who made it a couple extra times!

Crock Pot Italian Meatballs 

2 (14 oz.) bags frozen Italian style meatballs

3 (24 oz.) jars spaghetti sauce with meat

1 (29 oz.) can diced tomatoes, with juice

1 TBS sugar

2 TBS Italian seasoning

2 tsp garlic powder

1/2 tsp. dried red pepper 

Salt to taste 

Dried Parsley

Add meatballs to Crock Pot. Pour sauce over top. Add seasonings.  Stir well. Cook on LOW for 6 hours. Garnish with dried parsley and serve. 

Shared at Weekend Potluck
 

The Witching Hour

Raise your hand if the days are busier than ever and supper time seems like the witching hour most nights? Oh good, it's not just me!  

Even on the days when we don't "have anything to do" the hours get away from me and all of a sudden it's time to start prepping supper. Thank goodness for a meal plan! 

I can honestly say I don't know how you "fly by the seat of your pants" people do it. That's not an insult. To the contrary I am in awe of your ability to look in the fridge and pantry and come up with a meal at the last minute. That's just not me. I would have an anxiety attack daily! 

However, I am in a position to help make your life a little easier with this 5 ingredient pasta bake supper. Yes, I said FIVE ingredients! 

Truthfully, planners and non planners alike can appreciate this recipe. If you have these ingredients on hand you're all set. If you make your grocery list based on the menu plan like me, you can easily stay on budget. 

We can't get enough of pasta dinners, and the baked casseroles are definitely my favorites. Anytime I can pop supper in the oven and either concentrate on side dishes or dessert, or finish up my to-do list from the day (you know, the one that multiplies every time you cross something off it) it makes my life so much easier. 

Now, let's talk about frozen meatballs for a second. In my opinion, they have come so far in the last several years! I always have a bag in the freezer to use in recipes like these, or pop into the microwave for a easy protein for the little guy's lunch. 

They come in all sorts of varieties, but I use the Italian and home style the most. You can usually even find a store brand that taste just as good as their more expensive name brand counterparts. 

The next time supper time creeps up on you and it seems hopeless, remember this 5 ingredient, hearty, delicious, pasta supper that can be on the table in less than hour!

 Meatball Pasta Bake

1 lb. penne pasta

1 (24 oz.) jar marinara sauce

1 lb. frozen Italian meatballs

1 cup shredded mozzarella cheese

2 tsp. Italian Seasoning

Preheat oven to 350. Cook pasta to al dente. Meanwhile, in a large skillet or Dutch oven, heat meatballs with marinara sauce, simmering for about 5 minutes. When pasta is cooked, drained well. Mix with meatball mixture. Transfer to a greased 9x13 baking dish. Top with cheese and sprinkle with Italian seasoning. Bake for 20-30 minutes until cheese melts and casserole is bubbly. 

Shared at Weekend Potluck

Holiday Appeitzers

If you think about it, I don't know if any other time of the year requires as many appetizer recipes as RIGHT NOW! From Thanksgiving to New Years, we have so many reasons to need a great appetizer menu, or the chance to enjoy someone else's!

If you've been following me for any amount of time, you know our New Year's Eve tradition is to stay home, in comfy clothes, safe, warm and eat all. night. long. I put out a huge spread of "nibbly bits" as Alex used to call them and we feast. It is literally one of my favorite holiday traditions, and we set the menu for this year's festivities over a month ago.

I actually made these for the first time last year, but must have had a little too much sparkling grape juice (I know...I'm such a rebel) because I totally forget to snap a pic and blog them! So this year I made them early (actually before Halloween) so I was sure to share them with all of you in time.

This is one of those recipes that can pull double duty. See, you can fill your Crock Pot with them for a party, set out a slotted spoon and watch them disappear. Easy as can be. But they also make a terrific simple weeknight supper! Just cook some white rice on the side, serve them over the top and you have a fantastic meal! The sticky, sweet sauce mixes with the rice and makes something magical!

If you're looking for a new appetizer for your next holiday party I hope these make the cut! I promise you won't regret it!

Crock Pot Hawaiian Meatballs

1 (32 oz.) bag frozen home style meatballs

1 (18 oz.) bottle barbecue sauce

1 (21 oz.) can pineapple chunks, with juice

1/2 c. brown sugar, packed

Spray Crock Pot with nonstick spray. Place meatballs inside. In a medium bowl combine barbecue sauce, pineapple and brown sugar. Stir well. Pour over meatballs. Cook on HIGH 2-3 hours. Serve as an appetizer or over rice for a meal. 

Shared at Weekend Potluck

Meatballs Made Easy with Aidells®

I was recently asked by  Aidells® to create a recipe and share their product using it.

As a busy mom, I know how hard it is to find the time to put good food on the table...fast. We all want to feel good about the meals we give our families, but none of us have the time to spend all day in the kitchen. So what's a lady to do? Well, this is when I look to the store for a little help; and this time that meant a trip to my local Meijer store and my new friends at Aidells®.

Aidells® packaged Sausage Links and Meatballs come in unique, bold flavors, have incredible taste, and are made from hand picked ingredients. These aren't your everyday meats! They are also gluten free, contain NO nitrates, and have NO added hormones. For home cooks like me who care about what they see on the ingredient label, that is like icing on the cake! 

I cant' wait to try the sausages too, but this time around I was focusing on meatballs, which come in three tasty varieties, so it's easy to find the one that compliments the dish you're making. 

Aidells®  Meatballs Terriyaki and Pineapple (12oz)

Aidells®  Meatballs Italian Style with Mozzarella (12oz) 

Aidells®  Meatballs Caramelized Onion (12oz)

For me, they were super easy to find at Meijer, next to the " butcher" counter, not too far from the other packaged meats. 

 Oh, and right now you can get a $1/1 coupon through mPerks to make these even more budget friendly! This promotion runs from 5/1-5/28, so make sure you get to Meijer quick! Plus, on 5/1 there will be live in-store demos as well!

So, now that I have your attention, and probably drooling, I know you are wondering what did I choose to make with these yummy meatballs. Well, I had a rustic, hearty, but still simple meal on the brain, so I decided to try the Italian Style with Mozzarella.

This dish will have your family convinced you were sweating over the stove all day, when in reality you can have it on the table in about an hour. You can even make the sauce the day ahead to save even more time! (See notes in recipe.) Plus, since the meatballs are fully cooked, once the sauce is ready, you simply have to warm them in it for about 10 minutes to have a finished marinara with meatballs ready to go! 

So, if you're looking for a way to get dinner on the table in an easy, time friendly, but still delicious way, that you can feel good about...be sure to download that mPerks offer, head to Meijer and bring some Aidells® meatballs home today! 

Gnocchi with Meatballs

 2 (1 lb.) packages potato gnocchi

2 (28 oz.) cans crushed tomatoes

2 (12 oz.) packages Aidells® Italian Style Meatballs

2 celery stalks, cut in half

2 carrots, peeled and cut in half

2 garlic cloves, peeled

1 medium white onion, peeled, left whole

2 dry bay leaves

2 TBS butter

Salt and Pepper to taste

Dried Parsley

Parmesan cheese

In a large pot or dutch oven, combine tomatoes, onion, celery, carrots, bay leaves, garlic, salt and pepper. Stir to combine. Cook on low for 1 hour, stirring occasionally. Add butter, stir well. Add meatballs and allow to cook for 8-10 minutes. Meanwhile, bring another large pot of water to boil. Cook gnocchi according to package directions. Drain well. Serve meatball sauce over gnocchi. Garnish with dried parsley. Serve Parmesan cheese on side. *NOTE* You can make the sauce a day ahead, cool and refrigerate. When ready, warm on stove top over low, add meatballs and follow remainder of recipe.

 

This is a sponsored conversation written by me on behalf of Tyson. The opinions and text are all mine.