Shelly's Quickie Meatball Bake
16 Mini Cocktail Size (or 8 full size) Meatballs (fully cooked kind)
1 cup good Marinara Sauce (I use jarred Rao's Tomato Basil)
1/4 cup Frozen Peas, optional
1/2 cup Ricotta Cheese
a few sprigs of Fresh Basil, chopped
1/2 teaspoon Oregano (plus a dash for top)
1/2 teaspoon Pizza Seasoning (plus a dash for top)
3 Slices Provolone Cheese
1/4 cup Parmesan, grated
Heat meatballs in sauce for about 5 minutes. Toss in optional peas. Pour into Pyrex dish. Mix ricotta, oregano, basil and pizza seasonings together. Spoon ricotta cheese in dollops over sauce. Place Provolone over that. Sprinkle with seasonings and Parmesan. Bake for 30 minutes until bubbly and golden.
This would be great during the soft stage. Oodles of protein and makes you feel like you are really eating something. I think that is one of the hardest things in the beginning of this journey those first few weeks when you can't really sit down and share a meal with your family. This is a very family friendly meal.
Non-ops could have it as is or made into meatball sandwiches on toasted garlic bread. I usually serve it alone, with a green salad, or with sauteed spinach or cabbage.
I get a lot of what do you do with your leftovers questions. So here's what I did today for lunch with these leftovers...
Take the leftovers and make a Tortilla Pizza.
Nuke the leftovers slightly and then place them on a Mission Carb Balance Whole Wheat Fajita Size Tortilla put a slice of Provolone Cheese, a generous snowfall of Parmesan and Italian Seasoning on top. Pop them in a 375 degree oven for 10 minutes.
