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Italian Meatball Bake

15 minutes
30-60 minutes


OZO® Plant-Based Italian Style Meatballs 1 Package
Garlic, minced 1½ Tablespoon
Yellow onion, chopped ½ Onion
Olive oil 2 Tablespoons
Merlot (or other red wine) ¼ Cup
Crushed tomatoes (2) 28 oz Cans
Garlic powder 1½ Teaspoons
Italian seasoning 2 Teaspoons
Sugar ½ Tablespoon
Red pepper flakes ½ Teaspoons
Salt To Taste
Pepper To Taste
Fresh Mozzarella, thinly sliced 4 oz.
Fresh basil leaves ½ Cup


Step 1
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper and spread the meatballs evenly over it.
3. Bake until they reach an internal temperature of 165°F, about 15-20 minutes.
Step 2
1. In a large saucepot, sauté the garlic, onion, and olive oil over medium heat for 4-5 minutes, stirring occasionally.
2. Add the Merlot to deglaze the bottom of the pot, then add the crushed tomatoes, garlic powder, Italian seasoning, sugar, and red pepper flakes.
3. Stir together, add salt and pepper to taste, and let simmer covered over low heat for a minimum of 30 minutes (60 minutes is ideal to allow all of the flavors to marinate).
Step 3
1. Coat the bottom of a medium-sized cast iron skillet with oil and add the red sauce mixture.
2. Place the cooked meatballs in the sauce, evenly spaced. Top with the Mozzarella slices and broil for about 5 minutes or until the cheese is melted to your liking.
3. Top with fresh basil leaves.
4. Use as a delicious pasta topping, or as a dip for a loaf of freshly baked French bread!

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