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.
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.
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.
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.