11 Mouthwatering Meatball Recipes That Don’t Involve Spaghetti (2024)

You’ll need:

Farm Rich meatballs

1 12-ounce jar premade gravy

1 cup full-fat, fresh mozzarella cheese torn into chunks (or substitute 1 cup of shredded mozzarella cheese)

French fries (homemade or store-bought)

Parmesan cheese

Directions:

Preheat oven to 350ºF. Arrange meatballs in a single layer on a baking sheet and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

Meanwhile, heat gravy on the stovetop until hot and tear the mozzarella into large chunks.

Place freshly cooked french fries in dish. Top with chunks of mozzarella. Place meatballs on top of fries, and then cover plate with 3–4 ounces of heated gravy. Dust with Parmesan cheese. Serve and devour!

You’ll need:

4 potatoes

Salt and pepper, to taste

Farm Rich meatballs

1 jar salsa

1 carton sour cream

Extra mozzarella cheese

Directions:

Preheat oven to 350ºF. Wash potatoes and pierce with a fork. Sprinkle with salt and pepper. Wrap in foil and bake in preheated oven for 1 hour. Remove from oven, slice down the middle, and use a spoon to create a space in the middle of the potato.

Arrange meatballs in a single layer on a baking sheet and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

Spoon 3–4 meatballs and desired amount of salsa onto each baked potato. Top with desired amount of sour cream, and sprinkle on shredded mozzarella cheese. Place back in 350ºF oven for one minute to allow cheese to melt. Remove from oven, let cool, and enjoy.

You’ll need:

Farm Rich meatballs

1 package precooked bacon slices, cut into small pieces

1 bag iceberg lettuce, torn into small pieces

1 carton grape tomatoes, cut in half

1 pound American cheese, cut into small pieces

Directions:

Preheat oven to 350ºF. Arrange meatballs in a single layer on a baking sheet and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

Meanwhile, stack bacon pieces, lettuce, and half a tomato on toothpicks. When the meatballs are done, top each one with a piece of American cheese and place back in the oven for one minute, until cheese is melted.

Poke the already stacked skewers onto the meatballs. Serve happily!

You’ll need:

Farm Rich meatballs

2 packages Hawaiian butter rolls

3 tablespoons butter

1 jar thick teriyaki sauce

1 cup shredded mozzarella cheese

1 pineapple, sliced into small pieces

Directions:

Preheat oven to 350ºF. Arrange meatballs in a single layer on a baking sheet and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

While the meatballs cook, use a sharp knife to cut round holes in the tops of each roll while keeping the rolls stuck together. Remove enough bread so that you’ll be able to fit a meatball in there.

Heat butter in the microwave. Brush insides of the rolls with the melted butter and bake them for 10–12 minutes.

At the same time, heat teriyaki sauce on the stovetop until hot.

When meatballs are cooked and rolls are crisp, spoon a small amount of teriyaki sauce into each roll and add shredded cheese, reserving some cheese for later, then secure a meatball on top. Sprinkle the remaining cheese over the rolls and put them back in the oven for 2 minutes or until the cheese is melted. Top with a slice of pineapple.

Then enjoy!

You’ll need:

Farm Rich meatballs

2 tablespoons butter

1 garlic, halved

2 tablespoons flour

1 1/2 cups chicken broth

1/4 cup heavy whipping cream

1/4 teaspoon black pepper, crushed

1/2 teaspoon chili flakes

2 heaping tablespoons Parmesan

1 cup mozzarella, grated

Salt to taste

Parsley to taste

Directions:

Preheat oven to 350ºF. Arrange meatballs in a single layer on a baking sheet and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

Meanwhile, melt butter in a saucepan over medium heat. While butter is melting, drop in garlic. Stir in the flour and cook for one minute.

Gradually add chicken broth and bring to a boil for 2–3 minutes. Then add in heavy cream, black pepper, chili flakes, and Parmesan.

Transfer meatballs to a casserole dish and pour sauce over them. Sprinkle with cheese and bake for another 10–15 minutes until golden.

Sprinkle with salt and parsley and dig in!

You’ll need:

Farm Rich meatballs

1 package ramen noodles

2 eggs

2 radishes, thinly sliced

1/2 jalapeño pepper, thinly sliced

A pinch of cilantro, chopped

Lime juice, to taste

Salt and pepper, to taste

Directions:

Preheat oven to 350ºF. Arrange meatballs in a single layer on a baking sheet and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

Meanwhile, cook ramen according to directions on the package, and soft-boil the eggs by placing in simmering water for 5–7 minutes.

Top finished ramen with meatballs, halved soft-boiled eggs, radishes, jalapeño, and cilantro. Add lime juice, salt, and black pepper to taste and serve for a soothed soul.

You’ll need:

Farm Rich meatballs

4 bell peppers halved and cleaned

1 25-ounce jar marinara sauce

1 1/2 cups shredded mozzarella

Directions:

Preheat oven to 350ºF. Arrange meatballs in a single layer on a baking sheet and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

Cut each bell pepper in half across the middle and clean the insides. Remove stems to make little cups and place in baking dish.

Place cooked meatballs into the pepper cups and pour marinara sauce over them. Place back in the oven and bake for 10 minutes until peppers are cooked through.

Take out of the oven and sprinkle mozzarella on top (not sparingly). Bake for another 5–10 minutes until cheese is melted. Let cool and eat up!

You’ll need:

Farm Rich meatballs

2 tablespoons olive oil

2 garlic cloves, peeled and chopped

1 14-ounce can peeled tomatoes

1 tablespoon chopped parsley

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper, to taste

4 eggs

Crusty bread

Directions:

Preheat oven to 350ºF. Arrange meatballs in a single layer on a baking sheet and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

In deep — preferably cast-iron — skillet, stir all the rest of the ingredients except the eggs and bread over medium heat. Bring to a boil, cover, and let simmer until it becomes a thick sauce. Add meatballs to the sauce.

Gently break the eggs into the sauce and cover until eggs are cooked through. Serve immediately with crusty bread.

You’ll need:

Farm Rich meatballs

2 cups shredded aged provolone

2 cups shredded gruyere

3 tablespoons flour

1 large clove garlic crushed

2 cups dry white wine

1 tablespoon lemon juice

Directions:

Preheat oven to 350ºF. Arrange meatballs in a single layer in a casserole dish and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

Meanwhile, toss the cheeses with flour and rub a medium pot with garlic. Put the garlic clove and the wine in the pot and bring to a simmer. Remove garlic and add lemon juice. Add cheese a handful at a time, and melt using a wooden spoon and stirring. Once fully melted, add next handful of cheese.

Let cool and dip the night away.

You’ll need:

Farm Rich meatballs

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

1 tablespoon dried mint

2 tablespoons red wine vinegar

3 garlic cloves, minced

2 large red bell peppers, diced into small pieces

1 large red onion, diced into wedges

3 small zucchini, sliced into rounds

Parsley for garnish

1 jar thick tzatziki sauce

Directions:

Preheat oven to 350ºF. Arrange meatballs in a single layer in a casserole dish and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

In a bowl, whisk together olive oil, lemon juice, oregano, mint, and vinegar. Place the veggies in a resealable bag, pour mixture over them, and seal. Refrigerate bag for 45 minutes.

Drizzle and toss the meatballs with olive oil.

Preheat a grill over medium-high heat. Layer a red bell pepper, red onion, zucchini, and two meatballs on each skewer. Place skewers on grill and grill about 7 minutes, rotating once. Garnish with parsley and serve warm with tzatziki sauce.

You’ll need:

Farm Rich meatballs

1 cup mushrooms

2 tablespoon olive oil

2 garlic cloves

3 tablespoon butter

3 tablespoon flour

3 cups beef stock

1 tablespoon Worcestershire sauce

Salt and pepper, to taste

Mashed potatoes, for serving

Directions:

Preheat oven to 350ºF. Arrange meatballs in a single layer in a casserole dish and place on middle rack of preheated oven. Bake half bag for 20–21 minutes or full bag for 28–29 minutes.

Slice the mushrooms. In a large skillet, heat 1 tablespoon olive oil over medium heat and add mushrooms and garlic. Cook the mushrooms for about 3 minutes or until brown. Remove onto a plate.

In the same skillet, melt butter and stir in flour. Cook the flour mixture for two minutes, stirring constantly, then slowly pour in the stock and Worcestershire sauce and bring to a boil, stirring frequently.

Add meatballs and mushrooms and cook until mixture is thick. Add salt and pepper to taste and serve with style over some mashed taters.