8-oz. pkg. cream cheese, softened
1/2 c. mayonnaise
1 t. Italian seasoning
1/4 t. pepper
2 c. shredded mozzarella cheese, divided
1-lb. pkg. frozen meatballs, thawed
28-oz. jar pasta sauce
1 c. water
Arrange bread slices in a single layer in an ungreased 13"x9" baking pan; set aside.
In a bowl, combine cream cheese, mayonnaise and seasonings; spread over bread slices.
Sprinkle with 1/2 cup cheese; set aside.
Gently mix together meatballs, spaghetti sauce and water;
Spoon over cheese. Sprinkle with remaining cheese. (I added fresh parsley too)
Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.
I still had the mango/jalapeño meatballs left in the freezer. I searched the Aidell's website and Pinterest and came up empty-handed. It was so new (this flavor) that no one had posted anything yet. Time to be creative...
Mango Meatball Wraps
This flavor of meatball is really good but very spicy!
I cooked them in the frying pan and broke them up, so it resembled taco meat. I served it on a tortilla with a salsa made of: fresh pineapple, frozen mango chunks (thawed), a little chopped cilantro and red onion.
There was some "heat" in this dish but it was very tasty. I served it alongside of some yellow rice. The combination of fruit salsa and yellow rice with the meat took away some of the heat.