That's where I found this easy recipe. I always make too many meatballs for spaghetti night, and I freeze them right in the sauce for quick subs, etc. I let it defrost, removed the meatballs from the sauce and then continued with the recipe. I used part skim ricotta because it's what I had on hand. I warmed the sauce in small ramekins for dipping. These were a big hit here, even with my son who isn't a huge meatball fan. They'll make great game day snacks too. Thanks to Lauren W for sharing the recipe!
Be sure to go check out the other great Taste of Home recipes being shared this week by clicking the links at the bottom of the post. :)
* Exported from MasterCook *
Mama Mia Meatball Taquitos
12 frozen fully cooked Italian meatballs -- thawed
2 cups shredded part-skim mozzarella cheese -- (8 ounces)
1 cup whole-milk ricotta cheese- used part skim
1 teaspoon Italian seasoning
12 flour tortillas (8 inches)
Warm marinara sauce, additional Italian seasoning
Preheat oven to 425°. Place meatballs in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in cheeses and Italian seasoning.
Spread about 1/4 cup meatball mixture down center of each tortilla. Roll up tightly. Place on a greased 15x10x1-in. baking pan, seam side down; spritz with cooking spray.
Bake 16-20 minutes or until golden brown. Serve with marinara sauce. Yield: 6 servings.
In celebration of Halloween Amy's Cooking Adventures is sharing Eyeball Cookies
Ellen from Family Around the Table is sharing Parmesan Chicken Sandwiches
Shannon from Making The Most Of Naptime is also in the Halloween spirit, sharing Scary Eyeballs
Maureen at Red Cottage Chronicles is sharing a Cheesecake Factory Inspired Red Velvet Cheesecake