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Hand rolled large Italian meatballs simmered to perfection in our scratch made red sauce, weighing in at over a half pound of meat per portion. Serve over penne pasta which is included with this meal.
One portion is built to feed one person with a hearty appetite or two lighter eaters, such as children. Click our “Portion Chart” for more information.
Click here to view nutrition information.
Instructions & Tips
Slow Cooker: Cook for 4 to 12 Hours on Low.
Pressure Cooker/Instant Pot: 10 to 15 minutes from frozen or 8 to 12 minutes thawed.
Pot/Stove Top: Defrost your meal and pour into a pot on the stove. On medium heat cook for 30-45 minutes or until fully cooked. Longer cooking times will increase tastiness! (Low heat for 3-6 hours is ideal.)
Boil in Bag: Boil a pot of water. Place frozen meal bag into the pot. Cook for 20 minutes. Make sure the bag is submerged in the water and not touching the pot. Plastic touching the pot may burn. The bag will be hot and releases hot steam when opened.
Pasta: Boil a pot of water. Add pasta and cook for 7-12 minutes. Serve meatballs over pasta.
Suggested Side: Cheesy Garlic Bread
Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.
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