Recipes for Leftover Meatballs and Tomato Sauce
Whether you make meatballs with tomato sauce to go with spaghetti, as in the recipe in the similar and related recipes links, or as a separate main dish, there is a good chance you will have some leftovers. As with all things, what you do with them depends on how much is left. Here are two ideas. By the way, it is a time-saving idea to cook extra meatballs when you make them so there will be leftovers to freeze for a quick meal on another day. If there is more sauce than you need, it can be stored separately for other uses.
- Refrigerate or freeze leftover meatballs with a little of the sauce. Next time you want a quick, hot meal, you have the filling for Meatball Sandwiches. All you need are some crusty sub or hoagie rolls and cheese. Remove some of the extra bread from the inside of the rolls to make room for the meatballs. Lightly toast the inside of the rolls under the broiler. Heat the meatballs and sauce in the microwave, the oven or on the stovetop. If the meatballs are large, cut them in half to fit the rolls. Place in the rolls with some of the sauce. If desired, add some crushed red or other hot peppers. Top with thinly sliced cheese, such as provolone or mozzarella. Place back under the broiler just to melt the cheese. Enjoy.
- Depending on how much you have leftover and how many people you need to feed, you can use the meat and sauce in a Pasta Casserole. Cook some short-cut pasta, such as penne or rotini. Coarsely chop the meatballs. Stir into the pasta, along with the sauce and grated Parmesan cheese or other cheese of choice. Place in a greased casserole. Add more cheese on top. Cover and bake in a 350° oven until hot, about 30 minutes. This is also good with some ricotta cheese for a creamy version.