What to do with your left over meatballs

I love meatballs and there can be a pot of sauce simmering on the stove each week with Meatballs and there is a happy family in my house.  Now that our kids are all grown up and moved on they all ask to take the meatballs home.  This means I need to make a lot of meatballs.

If you notice I have a category on my blog for my Meatball recipes and many Sauce choices as well.  I hope you enjoy these 2 new recipes for you to enjoy!

In this blog post I wanted to share left over recipes for those meatballs.  I know many of you make a pizza, sandwich, or just warm them up and enjoy for a few days.  I have 2 different recipes I hope you will enjoy using your meatball recipes.

I  made this one and it was amazing!  (If I may say so myself)

Check out this recipe!  Paleo Left Over Meatball Stuffed Peppers  (photo above)

Here is another recipe I made with my left over meatballs.  

Italian Meatball Soup with Escarole

Ingredients

  • 2 tablespoons olive oil
  • 1 cloves garlic, minced
  • 2 cups leftover sauce
  • 5 cups low sodium chicken stock
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 bunch escarole, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • leftover meatballs (about 4)

Directions

  1. Sauté the garlic in oil over medium heat in a large sauce pot for 30 seconds.

  2. Pour in sauce and chicken stock then season with basil, thyme, salt and pepper.  Stir to combine together. 

  3. Add in meatballs; cover and bring to a boil.  Reduce temperature to a medium-low and let cook for about 10 minutes.  

  4. Add escarole and stir into soup let simmer for 7-8 minutes before serving.  Taste for any additional seasonings.  Enjoy!

    Chef's Note!

    Depending on the size of your meatball you can add more.  If they are very large you can also cut them in half.  
    Source: http://www.cindystable.com/recipes/item/italian-spinach-orzo-and-meatball-soup