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Italian Meatball Packets

Italian Meatball Packets

Southern Living OCTOBER 2004

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes
  • Bake: 30 Minutes


  • 32 Italian-style frozen meatballs
  • 1/2 medium-size sweet onion, cut into thin strips
  • 1/2 medium-size green bell pepper, cut into thin strips
  • 1/2 medium-size red bell pepper, cut into thin strips
  • 1 cup marinara or spaghetti sauce
  • 4 tablespoons grated Parmesan cheese


Tear off 4 (18- x 12-inch) sheets of aluminum foil; lightly grease one side of each sheet.

Place 8 meatballs in center on lightly greased side of each foil sheet. Top meatballs evenly with onion and bell peppers. Top each with 1/4 cup marinara sauce.

Bring together 2 sides of each foil sheet over ingredients, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.

Bake at 450° for 30 minutes. Carefully open packets to prevent burns from hot steam. Sprinkle each with 1 tablespoon cheese before serving.


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Italian Meatball Packets Recipe