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Meatball Lasagna from The Famous Meatballers

Meatball Lasagna

This delicious, saucy lasagna is packed with tasty meatballs that you can make ahead!


  • 1 jar (26 oz) tomato pasta sauce (any variety)
  • 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
  • 1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
  • 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
  • 1 container (15 oz) ricotta cheese
  • 1 egg, beaten
  • 2 tablespoons chopped fresh basil leaves
  • 8 uncooked lasagna noodles
  • 3 cups shredded mozzarella cheese (12 oz)
  • 1/4 cup shredded Parmesan cheese (1 oz)


  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
  • In medium bowl, mix ricotta cheese, egg and basil.
  • Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
  • Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.

SOURCE: https://www.bettycrocker.com/recipes/meatball-lasagna/0e613c15-7ce9-451d-8411-492f80d47fdb

Cheesy Meatball Biscuit Bombs


  • 2 cans (6-oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits each)
  • 10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
  • 2 sticks (1 oz each) string cheese, each cut into 10 pieces
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1 cup marinara sauce, heated


  1. Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.
  2. Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.
  3. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
  4. Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

SOURCE: https://www.pillsbury.com/recipes/cheesy-meatball-biscuit-bombs/0933de2b-ba69-4e27-8c42-771f4293a648

Meatball Mac and Cheese

Add a little beefiness to your macaroni and cheese with our recipe for Meatball Mac & Cheese. This easy, cheesy, homemade macaroni and cheese recipe gets easily “beefed up” thanks to a convenient ingredient we found in the freezer aisle!

What You’ll Need

  • 1/2 pound elbow macaroni
  • 1/2 cup milk
  • 1 cup (about 1/2 pound) diced Cheddar cheese or cubed processed cheese spread (like Velveeta)
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/2 cups frozen cocktail meatballs, thawed and cut in half

What to Do

  1. Preheat oven to 350 degrees F. In a large pot of boiling water, cook macaroni until just tender, drain and place in a large bowl.
  2. Meanwhile, in a small saucepan, heat milk and cheese together over medium heat until cheese melts; stir in mustard and salt.
  3. Add meatballs and cheese mixture to macaroni, mix well. Place in a 2-quart casserole dish and bake for 20 to 25 minutes, or until heated through. Serve.

SOURCE: https://www.mrfood.com/Pastas/Meatball-Mac-and-Cheese

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