I just don’t know if we’re in the mood for spaghetti, but here I am with about 2/3 of a gallon ziploc of meatballs in red sauce.
Ideas?
I suppose suggesting penne isn’t much of a help, is it?
Meatball subs.
That was my thought too, since I just had a couple last week after my wife brought home her leftover meatballs from a work potluck.
Friggin’ delicious heated up with grated cheddar and hot sauce.
I would put it on top of some fried polenta. Yum.
Similarly, maybe serve the meatballs over mashed potatoes?
Get some torpedo rolls and provolone cheese. Meatball subs!
Meatball subs or baked ziti.
In addition to the subs, you can use the sauce to make a rocking lasagna. I kind of use lasagna as a catch all for whatever leftovers I have around, I’ll mix in olives, mushrooms, what ever odds and ends of cheese, etc.
Eggs in Purgatory variation.
Slice the meatballs up, heat, and set aside.
Simmer marinara in a shallow pan with a healthy does of red pepper flakes.
Make little depressions in the marinara, crack eggs into the depressions, cover and simmer very low till eggs are set.
Serve over rice with a good parmesan or asiago on top and a little drizzle of olive oil.
It’s one of my favorite quick meals using leftovers and it’s satisfying while being different enough to avoid menu fatigue.
Lasagna.
Or calzones.
I came in to say basically what MikeG said–it’s a classic Moroccan tagine, and extremely tasty. Somehow the sauce-poached eggs fit right in. Eat with rice or flatbread.
SAMMICHES!
Come on, bread, meatballs, sauce, provolone. It’s warm gooey goodness.
To be honest, I’ve never had a meatball sub. Just haogies (or whatever), add the meatballs/sauce, and cheese? Easy enough…
Mike, that sounds good…I just bought a bunch (okay, 8 dozen, but they were only .59/dozen!) eggs. I’ve never heard of your variation! I think there will be enough left from tonight’s meal to try it for lunch tomorrow.
Thanks for all the input so far.
Eggs in Purgatory is an intriguing suggestion.
Instead of pasta, use spaghetti squash? Gives a whole different character to whatever you’re using for sauce and spaghetti squash ought to be plentiful right now.
Meatball pizza!
Meatball sub:
Slice a hoagie roll lengthwise, but not all the way through. If the meatballs are large, cut them in half or even in slices, which will keep them from falling out of the sandwich and make them easier to eat. Heat your broiler. Slice up some provolone or mozzarella cheese. Place an uncomfortable amount of sliced meatballs on the open sandwich. Ladle some of the marinara over them. Top with slices of cheese. Place the open faced sandwich under the broiler (on a rack or tinfoil), and toast until the cheese is bubbly, melted, and somewhat browned. Move to a plate and fold into a manageable sandwich. Eat.
Slice some meatballs like pepperoni and put them on a pizza. You can use the marinara as sauce.
I found myself in a similar quandary as the OP and this thread helped me decide on calzones for dinner. Thanks, Dopers!
MMmmmm. What smells good?
Over rice—that’s what my family does from time to time.