| Ingredients |
Meatball: Beef, Veal, Pork, Eggs, Bread Crumbs [Unbleached Flour (Wheat Flour, Malted Barely Flour) Water, Yeast, Sugar, Salt], Pecorino Romano Cheese (Pasteurized Sheep’s Milk, Cultures, Rennet, Salt), and/or Grans Padano Cheese (Cow’s Milk, Salt, Rennet, Lyzozyme from Egg White), Unbleached Flour (Wheat Flour, Malted Barley Flour), Parsley, Salt, Garlic, Canola Oil, Black Pepper
Tomato Sauce: Italian Peeled Tomatoes (Peeled Tomatoes, Tomato Puree, Salt, Citric Acid, Basil Leaf), Water, Onion, Extra Virgin Olive Oil, Tomato Paste, Salt, Pepper, Parsley, Basil.
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| Heating Instructions |
Stovetop:
Fill medium-sized saucepan 2/3 of the way with water and bring it to a boil on the stovetop. Once water is at a rolling boil, reduce temperature to low. Place pouch into simmering water and keep covered. Heat thawed product for 15 minutes or frozen product for 25-35 minutes or until meatballs are heated to an internal temperature of 165 degrees Fahrenheit. Allow meatballs to rest for 5 minutes and remove carefully from pouch before serving.
Microwave:
Remove tray from the cardboard sleeve. With pouch laying flat in-tray, pierce upside of the pouch in 2 places making each slit approximately 1-inch long. Microwave on high, heating frozen product for 15 minutes or thawed product for 6 minutes or until meatballs are heated to an internal temperature of 165 degrees Fahrenheit. After heating, let meatballs stand in the microwave for 5 minutes. Remove carefully as product will be hot. When removing the product from the microwave, always use potholders and both hands.
Conventional Oven:
Preheat oven to 375 degrees Fahrenheit and do not exceed temperature. Remove tray from the sleeve. Open pouch and pour meatballs and sauce into the tray. Cover oven-ready tray with aluminum foil. Center the tray on a baking sheet and place it in the oven on the middle rack. Heat frozen product for 45-60 minutes or thawed product for 25-30 minutes or until meatballs are heated to an internal temperature of 165 degrees Fahrenheit.
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