There’s More To Meat­balls

Stanstead Journal - - CLASSIFIEDS -

Pre­pared meat­balls, like Casa Di Ber­tac­chi, are per­fect to keep on hand to make a great meal, such as th­ese easy meat­ball na­chos. (NAPSA)-The fa­mil­iar, bite-sized fa­vorite, the meat­ball, has be­come all the rage, ap­pear­ing in more places than just on the ap­pe­tizer tray or at the pasta bar. Be­cause meat­balls are fun and so ver­sa­tile, many trendy con­sumers to­day may look at them in a whole new light. Ac­tive fam­i­lies ap­pre­ci­ate that frozen meat­balls can be en­joyed any day of the week, be­cause all the prep work has been done for you. The meat­balls are al­ready sea­soned, mak­ing them an even-more-de­li­cious (and pos­si­bly less ex­pen­sive) ad­di­tion to a recipe or sauce than un­sea­soned, plain ground beef. Once they’re de­frosted, you can use the meat­balls whole or dice them up, even grind them in a food pro­ces­sor. They can be stirred into fa­vorite recipes, whether steamy soups and stews, hearty casseroles or fla­vor­ful pasta plates. They re­ally stand out in a suc­cu­lent meat­ball sand­wich. Pick up a pack­age of high­qual­ity, frozen meat­balls and use them in recipes much as you would ground beef. You can get Casa Di Ber­tac­chi meat­balls from Sam’s Club frozen in a 6-pound bag, and keep them on hand for a quick dish when a hun­gry crowd sud­denly ap­pears, such as this tasty recipe for meat­ball na­chos.

Easy Meat­ball Na­chos

In­gre­di­ents

16 Casa Di Ber­tac­chi fully cooked

meat­balls, thawed 1 medium onion, chopped 1 green bell pep­per, seeded and

chopped 1 ta­ble­spoon olive oil 1 en­ve­lope taco sea­son­ing 1 can (14.5 ounces) sliced stewed

toma­toes, with liq­uid 1 can (15 ounces) black beans, rinsed

and drained 1 bag (10 ounces or larger) tor­tilla chips,

any va­ri­ety Grated ched­dar or Mon­terey Jack cheese Sour cream (op­tional)

Di­rec­tions

in oil over medium-high heat un­til ten­der.

- utes. Stir in taco sea­son­ing, toma­toes and beans. for 10 min­utes, stir­ring oc­ca­sion­ally and break­ing apart tomato chunks.

- ings of tor­tilla chips. Sprin­kle cheese over top and gar­nish with sour cream.

Makes 8-10 serv­ings.

Variation: Meat fill­ing can also be served bur­rito style, in warm flour tor­tillas. For more great meat­ball recipes, visit www. casameat­balls.com.

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