E&S FOOD, INC.

BUONA VITA MEATBALLS

Meatball Recipes

Buona-Vita-Baked-Meatball-Omelet

Baked Meatball Omelet

Buona Vita Meatballs, marinara, fresh vegetables, basil, and mozzarella cheese all whisked together with eggs and baked until tall and fluffy for an amazingly tender and extraordinarily flavorful omelet.


Serves: 4


Ingredients

½ lb. Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

¼ cup Onion, diced

1 Tbsp. Garlic, chopped

2 Tbsp. Green onion, diced

¼ cup Red pepper, diced

1 Tbsp. Olive oil

8 Eggs

1 cup Milk

½ cup Cheddar, shredded

½ cup Mozzarella, shredded

2 Tbsp. Marinara sauce

½ tsp. Salt


Directions

1.

Pre-heat oven to 350° degrees. Grease a 10x10 casserole dish and set aside.

2.

In a small sauté pan over medium-high heat, cook onion, garlic, green onion, and red pepper with olive oil for 2-4 minutes just until aroma begins to develop.

3.

In a bowl, beat together eggs and milk. Add in sautéed vegetables, cheese, marinara, and salt, then combine.

4.

Arrange Buona Vita Meatballs evenly in casserole dish. Pour egg mixture over Buona Vita Meatballs and bake uncovered for 35-45 minutes or until eggs begin to brown and meatballs are heated through.

5.

Let set for 3 minutes, then slice and serve.

Cooks Tip:

Omelets are a great way to use up extra vegetables. Feel free to substitute for any combination of vegetables and execute the recipe in the same manner.
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Italian-Hash-browns

Italian Hash Browns

Garlic, onion, basil, and a hint of tomato are sautéed and mixed in to crispy hash browned potatoes topped with Buona Vita Meatballs and finished with a fried egg.


Serves: 4


Ingredients

½ lb. Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

1 Tbsp. Olive oil

1 ½ Tbsp. Garlic, chopped

½ cup Onion, diced

1 pint Cherry tomatoes, sliced in half

1 tsp. Salt

½ tsp. Black pepper, ground

1 bag Hash brown potatoes, prepared according to package directions

4 Eggs, fried

6-8 Basil leaves, sliced thinly


Directions

1.

Add olive oil to a sauté pan over medium heat and sauté garlic and onion for 3-4 minutes until fragrant. Then add tomato, salt and pepper. Cook an additional 3 minutes and set aside.

2.

Place hash browns in a large serving tray, garnish with sautéed tomato, onion, and garlic, top with Buona Vita Meatballs, and fried eggs. Finish with basil.

Cooks Tip:

Extra hash browns? Mix day old hash browns with a bit of egg, stuff with a meatball, bread, and deep fry for a tasty day two treat.
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Pesto-Meatball-Benedict-with-Roasted-Red-Pepper-Hollandaise

Pesto Meatball Benedict with Roasted Red Pepper Hollandaise

Nutty and zesty almond pesto over toasted English muffins topped with poached eggs and Buona Vita Meatballs and topped with a rich roasted red pepper hollandaise.


Serves: 4


Ingredients

8 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

2 cups Basil leaves, packed

¼ cup Almonds, toasted

½ cup Parmesan cheese, grated

½ tsp. Black pepper, ground

1 tsp. Salt

2/3 cup Extra virgin olive oil

1 package Hollandaise sauce mix, prepared according package directions

½ cup Roasted red peppers, drained

8 English muffins, toasted

8 Eggs, poached

2 cloves Garlic


Directions

1.

In a food processor, combine basil, almonds, parmesan cheese, black pepper, salt, and half of the olive oil. Process until nearly smooth. Scrape down the sides with a spatula, add remaining olive oil, and continue to process until only small chunks remain. Adjust seasoning as desired. Set aside.

2.

Puree warm hollandaise sauce with roasted red peppers and reserve, keeping warm.

3.

Spread pesto on heel of each English muffin. Place a poached egg on each English muffin and top with a Buona Vita Meatball. Ladle red pepper hollandaise over each benedict.

Cooks Tip:

Traditionally, pesto is made with pine nuts. Here we used almonds, but no nut need to be left behind when making pesto! Walnuts, pecans, hazelnuts, or any combination make for an innovative pesto packed with new flavor.
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Meatballs-and-Waffle-Sliders

Meatballs and Waffle Sliders

Buona Vita Meatballs are sandwiched between sweet and savory bacon cheddar waffles, then drizzled with maple syrup.


Serves: 4


Ingredients

24 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

4 cups Waffle batter, prepared according to package directions

2 cups Cheddar, shredded

½ cup Bacon, chopped fine

Maple syrup

Whipped butter

Toothpicks


Directions

1.

Heat oven to 250° degrees and place a rack in the middle for keeping waffles warm.

2.

Combine cheddar and ¼ cup bacon with waffle batter.

3.

Heat a waffle iron. Once hot, begin cooking waffles one at time adding 1 Tbsp. of the chopped bacon, to the top of each waffle before closing the lid. Keep finished waffles warm the in preheated oven until all the waffles are made.

4.

To prepare sliders, quarter each waffle and place a Buona Vita Meatball in the center of half of the quarters. Place a second, empty waffle quarter on top of the meatball, place a meatball on top of the second waffle, and secure the slider with a toothpick. Drizzle with maple syrup and serve with whipped butter.

Cooks Tip:

Looking for a heartier slider? Add bacon, scrambled egg, and a slice of your favorite cheese and serve as a sandwich!
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Citrus-Glazed-Meatballs-with-Feta-Mint-and-Garlic-Flatbread

Citrus Glazed Meatballs with Feta Mint and Garlic Flatbread

A glaze of citrus juices coats Buona Vita Meatballs sliced in half and cooked on an herbed garlic oil flatbread with feta cheese and finished with fresh mint.


Serves: 4


Ingredients

1 lb. of Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

1 Orange, juiced

1 Lemon, juiced

1 Lime, juiced

1/3 cup Water

1/3 cup Sugar

1 cup Extra virgin olive oil

1 tsp. Thyme, dried

1 tsp. Rosemary, dried

½ tsp. Salt

½ tsp. Black pepper, ground

1 ½ Tbsp. Garlic, chopped fine

1 cup Feta cheese, crumbled

¼ cup Fresh mint, sliced thin

4 Artisan flatbreads


Directions

1.

Pre-heat oven to 350° degrees.

2.

Bring citrus juices, water, and sugar to a boil in a small pot until reduced by half, about 5 minutes. Stir in meatballs. Set aside.

3.

Heat olive oil with herbs, salt, pepper, and garlic over medium-high until bubbling, then remove from heat and set aside.

4.

Brush each flatbread with ¼ cup of herbed garlic olive oil. Top each with an equal portion of Buona Vita Meatballs and finish with a ¼ cup of feta cheese. Bake in oven for 12-15 minutes until golden brown on the edges.

5.

Finish flatbreads with mint and serve immediately.

Cooks Tip:

Olive oil can be infused with a variety of flavors. Using the same method, experiment with different herbs and spices to find your favorite mix and use with your favorite dishes.
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Meatball-Bahn-Mi

Meatball Bahn Mi

A Vietnamese style meatball sub, with pickled carrot, radish, fresh cilantro topped with Buona Vita Meatballs, finished with a garlic aioli and served in a soft roll.


Serves: 4


Ingredients

24 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

½ cup Rice wine or white wine vinegar

½ cup Sugar

3 tsp. Salt

½ cup Carrots, shredded

½ cup Radish, thinly shaved

4 Italian sandwich rolls

½ cup Garlic aioli

8 Cilantro springs, large


Directions

1.

To make quick pickled radish and carrot, combine vinegar, sugar, and 2 Tbsp. salt in a small pot and bring to a boil. Once boiling, add radish and carrot, simmer 15 seconds, and turn off heat. Add water to pot and set aside. Let sit for 10 minutes and drain. Cool pickles prior to making sandwich.

2.

Slice each roll lengthwise and remove a portion of the bread from the bottom half by gently scooping with a spoon.

3.

Spread a layer of aioli on the heel of each roll, top with pickled vegetables, 2 cilantro springs, and 6 Buona Vita Meatballs.

Cooks Tip:

The Bahn Mi is the essence of Vietnamese street food, and there is no one recipe for this classic sandwich. A cook can easily choose a different sauce, use alternative veggies, or spice it up with some heat.
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Asian-Soba-Noodle-and-Meatball-Soup

Asian Soba Noodle and Meatball Soup

Buona Vita Meatballs and tender soba noodles float in a Thai style spicy broth with green onions, cilantro, chilies and lime zest.


Serves: 4


Ingredients

1 lb. Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

4 cups Beef broth

1 Lemongrass, sliced lengthwise into 1” slices

1 Lime, juiced and zested

1 cup Button mushrooms, sliced

1 Tomato, sliced thin

¼ cup Green onions, sliced thin

½ White onion, sliced thin

2 Tbsp. Soy sauce

1 ½ Tbsp. Chili paste

1 Tbsp. Cilantro, chopped


Directions

1.

In a medium size pot, add beef broth and lemongrass then bring to a boil. Simmer 5 minutes.

2.

Add Buona Vita Meatballs, lime zest, button mushrooms, tomato, green onion, and white onion. Simmer 5 more minutes.

3.

Add remaining ingredients, simmer additional 2-3 minutes, and serve immediately.

Cooks Tip:

To bulk up any soup, feel free to add noodles, rice, or extra vegetables to stretch the recipe. Just be sure to adjust seasonings for the extra ingredients.
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Italian-Grinder

Italian Grinder

Nothings says home cooking like meatballs. Buona Vita Meatballs fill a crusty baguette with zesty red sauce, melted sliced provolone and spicy vegetable giardiniera.


Serves: 4


Ingredients

16 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

2 cups Marinara

1 Extra-long baguette, cut into 4

8 Slices of provolone cheese

1 cup Giardineira

2 Tbsp. Basil, sliced thin


Directions

1.

Preheat an oven 350° Fahrenheit.

2.

Heat the marinara in a small pot to slight simmer.

3.

Cut the baguettes in half, place the provolone on and melt in the oven for 3 minutes.

4.

Top with Buona Vita Meatballs, marinara, giardineira and basil. Serve immediately.

All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Herbed-Meatball-Skewers

Herbed Meatball Skewers

A dry-rub of thyme, rosemary, and parsley coat Buona Vita Meatballs that are skewered with fresh onions, bell peppers, and tomato then grilled to perfection and served over a fresh green salad.


Serves: 4


Ingredients

1 lb. Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

½ cup Olive oil

1 tsp. Salt

1 tsp. Black pepper, ground

1 Tbsp. Parsley, dried

1 Tbsp. Rosemary, dried

1 Tbsp. Thyme, dried

1 Onion, cut in to wedges

1 Red pepper, cut into large pieces

1 Yellow pepper, cut into large pieces

4 Tomatoes, small and cut in half

¼ lb. Fresh salad greens

2 Tbsp. Salad dressing

8 Skewers, soaked in water


Directions

1.

Pre-heat outdoor grill to medium high, or pre-heat oven to 375° degrees.

2.

Combine ¼ cup olive oil, salt, pepper, and herbs. Coat Buona Vita Meatballs.

3.

Skewer ingredients in any order, alternating between vegetables and Buona Vita Meatballs.

4.

Brush skewers with remaining olive oil. Grill skewers, turning every 3 minutes for 12-15 minutes or until meatballs are hot and vegetables are at desired doneness. If cooking in oven, roast meatballs on a sheet for 15-20 minutes, turning half way through cooking process.

5.

Toss salad greens in dressing, place on serving platter, and top with hot skewers and serve immediately.

Cooks Tip:

Skewers are an excellent main component to any base. Swap the salad for a quinoa tabouleh for a Mediterranean experience, or serve it over cheddar grits for a southern take. The possibilities are endless!
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Meatball-Bruschetta

Meatball Bruschetta

A classic tomato bruschetta with basil, olive oil, and parmesan cheese is topped with Buona Vita Meatballs and served atop toasted baguette crisps.


Serves: 8


Ingredients

24 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

1 ½ lbs. Roma tomatoes, seeded and diced fine

1 White onion, diced fine

2 tsp. Garlic, minced

6-8 Basil leaves, thinly sliced or chopped.

1 tsp. Salt

½ tsp. Black pepper, ground

1 tsp. Balsamic vinegar

6 Tbsp. Extra virgin olive oil

2 12” French baguettes

2 Tbsp. Parmesan cheese, grated


Directions

1.

Pre-heat oven to 375° degrees.

2.

Combine chopped tomatoes, onion, garlic, basil, salt, pepper, vinegar, and 1 Tbsp. olive oil and mix well; set aside.

3.

Slice baguette in to ¾ - 1” thick slice, 24 in total. Arrange in 2 sheet trays and brush each slice with olive oil, using a pastry brush. Toast in oven for 5-6 minutes until lightly browned. Remove and cool when finished.

4.

Top each crostini with a portion of bruschetta and finish with Buona Vita Meatballs. Garnish with parmesan cheese.

Cooks Tip:

Bruschetta can be made a day ahead! In fact, deeper flavor will fully develop if kept for up to 24 hours before using. Hold in a fridge, tightly wrapped or lidded, and be prepared to adjust seasoning the day of intended use.
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Mini-Meat-Sagna-Rolls

Mini Meat Sagna Rolls

Flat lasagna sheets are piled with herbed ricotta cheese and spinach, filled with Buona Vita Meatballs, rolled tight and baked in a casserole dish with a robust tomato sauce infused with Italian seasoning, and served sliced as an appetizer.


Serves: 6


Ingredients

20 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

20 Lasagna sheets, par-boiled until flexible

1 ½ cups Mozzarella cheese, shredded

¼ cup Parsley, finely chopped

3 ½ cups Ricotta cheese, drained

16 oz. Marinara sauce with Italian seasoning

20 Toothpicks


Directions

1.

Pre-heat oven to 350° degrees.

2.

To make filling; in a medium bowl combine ½ cup mozzarella, parsley, and ricotta cheese and mix thoroughly. Set aside.

3.

Lay par-boiled lasagna and on a clean surface. Spread 3 Tbsp. of the ricotta cheese mixture on each lasagna sheet, stopping just before the end of one side. Place a Buona Vita Meatball on the close end and tightly roll each sheet.

4.

In a baking dish, spread a thin layer of sauce on the bottom. Place each lasagna roll in the dish, and top with remaining pasta sauce. Sprinkle with remaining mozzarella, cover with tin-foil, and bake 15 minutes. Remove tin foil and bake an additional 5-7 minutes until cheese is slightly golden.

5.

Secure each lasagna roll with a tooth pick and serve.

Cooks Tip:

Lasagna filling is a great way to experiment with fillings. Try goat cheese for a stronger flavor, or use heavy cream for a richer texture. Add more herbs for an aromatic filling, or kick it up with spicy chili’s or peppers.
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Tomato-Bacon-Jam

Tomato Bacon Jam

Buona Vita Meatballs are showcased in a savory jam made of whole tomatoes, reduced red wine, red onions, brown sugar, fragrant rosemary and smoked bacon.


Serves: 4


Ingredients

12 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

2 slices Bacon, diced

½ cup Red onions, diced

¼ cup Brown sugar

2 cups Whole tomatoes, peeled

1 cup Red wine

2 tsp. Rosemary, chopped


Directions

1.

In a medium sized sauté pan, cook the bacon for 4 to 5 minutes and add the onions. Continue to cook for 5 minutes and add the brown sugar and tomatoes.

2.

Smash the tomatoes to break them up, then add the wine.

3.

Let reduce for 20 minutes on low heat, then add the rosemary.

4.

Serve warm Buona Vita Meatballs with jam.

Cooks Tip:

All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Buffalo-And-Bleu-Cheese

Buffalo And Bleu Cheese

A fun and exciting party dish for everyone! Buona Vita Meatballs are coated in Buffalo sauce and served with carrot and celery sticks with crumbled bleu cheese to garnish.


Serves: 4


Ingredients

16 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

1 cup Buffalo sauce

8 Carrot sticks

8 Celery sticks

¼ cup Bleu cheese crumbles


Directions

1.

Toss Buona Vita Meatballs with Buffalo sauce.

2.

Serve with carrot and celery sticks. Garnish each with a tablespoon bleu cheese crumbles.

Cooks Tip:

All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Tuscan-Meatball-and-Roasted-Eggplant-Risotto

Tuscan-Meatball and Roasted Eggplant Risotto

Tender Arborio rice infused with herbs and mixed with diced roasted eggplant, and topped with Buona Vita Meatballs.


Serves: 4


Ingredients

½ lb. Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

1 lb. Eggplant, peeled and diced

3 Tbsp. Olive oil

1 Onion, small diced

4 cloves Garlic, minced

1 lb. Tomato, seeded and chopped

1 tsp. Thyme leaves, dried

1 tsp. Black pepper, ground

1 tsp. Salt

2 lbs. Cooked risotto


Directions

1.

Pre-heat oven to 350° degrees. Toss eggplant in 1 Tbsp. olive oil and place on a foil lined sheet tray. Roast for 15-20 minutes, stirring occasionally.

2.

When eggplant is nearly finished roasting, begin to sauté onions and garlic in 1 Tbsp. olive oil over medium heat in a wide, high-sided pot. Continue to sauté onions and garlic 5-7 minutes until translucent and fragrant but not browned.

3.

Add tomatoes to onions, stirring to combine and allow to cook for 30 seconds, following with the thyme, diced eggplant, Buona Vita Meatballs, black pepper, and salt. Continue to cook until tomatoes have cooked down and mixture is tender, about 10 minutes.

4.

Add tomatoes, eggplant, and Buona Vita Meatballs mixture to risotto, then serve.

Cooks Tip:

All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Meatball-Marinara-Pizza-Burger

Meatball Marinara Pizza Burger

A grilled all beef patty done up with creamy mozzarella cheese, red pepper flakes, pepperoni, extra virgin olive oil, and three Buona Vita Meatballs, sauced with marinara and served with parmesan herb fries.


Serves: 4


Ingredients

12 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

4 ½ lb. ground beef patties, grilled to preferred doneness

¼ lb. Pepperoni, sliced thin

4 slices Mozzarella cheese

1 lb. French fries, prepared according to package directions

¼ cup Parmesan cheese

1 Tbsp. Italian seasoning

4 Onion rolls

¼ cup Marinara

1 tsp. Red pepper flakes

2 Tbsp. Extra virgin olive oil

Salt and pepper, to taste


Directions

1.

Top each cooked burger patty with pepperoni and mozzarella cheese. Place burgers in broiler for 1 minute to melt cheese. Meanwhile, toss fries in parmesan cheese and Italian seasoning.

2.

Vita Meatballs. Top with 1 Tbsp. marinara, sprinkle with chili flakes, and drizzle with olive oil. Crown burger with bun and serve with a portion of French fries.

Cooks Tip:

All protein cooks best when dry and salted just before cooking. Whenever preparing to sear meat, whether a burger or steak, be sure to pat dry with a paper towel and season immediately before searing on a hot surface.
All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


BBQ-BOUrbon-Meatballs-with-Country-Slaw

BBQ Bourbon Meatballs with Country Slaw

Rich and delicious Buona Vita Meatballs are warmed in a homemade bourbon and cola BBQ sauce and served with sweet and creamy cole slaw.


Serves: 4


Ingredients

20 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

½ cup Cola

¼ cup Bourbon

2 cups BBQ sauce

4 cups Coleslaw


Directions

1.

In a sauce pot on medium high heat, reduce the cola and bourbon by half.

2.

Add the BBQ sauce and Buona Vita Meatballs, then cook for 7 to 10 minutes until slightly simmering.

3.

Plate atop the coleslaw and serve.

Cooks Tip:

All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Crock-Pot-Tex-Mex

Crock Pot Tex Mex

An easy recipe your family is sure to love with colorful peppers, Mexican red enchilada sauce, and Buona Vita Meatballs.


Serves: 4


Ingredients

16 Buona Vita Meatballs

4 cups Red enchilada sauce

2 cups Red, yellow, and green peppers, cut into bite-size wedges

Cilantro, to garnish


Directions

1.

In a crock pot set to high, cover the Buona Vita Meatballs with enchilada sauce.

2.

Place the cut peppers in crock pot. Cover and set to cook for 3 to 4 hours.

3.

Garnish with cilantro and serve.

Cooks Tip:

All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


Mushroom-Stroganoff-Meatballs

Mushroom Stroganoff Meatballs

A rich gravy of caramelized mushrooms, onions, dill infused cream, and beef sauce tops warm and juicy Buona Vita Meatballs served with just cooked egg noodles.


Serves: 4


Ingredients

24 Buona Vita Meatballs, baked at 350° for 15 minutes or until heated through

2 cups Button mushrooms, quartered

2 Tbsp. Butter

1 Onion, sliced

2 cups Beef gravy

2 cups Heavy cream

2 Tbsp. Chopped dill

4 cups Cooked egg noodles, warm


Directions

1.

In a sauté pan, brown the mushrooms in butter with the onion.

2.

Add the beef gravy, heavy cream, chopped dill, and Buona Vita Meatballs.

3.

Cook for 7 to 10 minutes on medium heat.

4.

Plate the noodles and top with the stroganoff sauce.

Cooks Tip:

All Buona Vita products are designed to be reheated to an internal temperature of 165 Degrees prior to serving.


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