The official way is on a plate with spaghetti, sauce, and maybe some shredded Parmesan. That’s nice. But the real way is in a sub roll with provolone cheese, thrown under the broiler for a minute. You get melty, crispy, meaty heaven.
Better yet: microwave a plate, plop the meatballs on a toothpick, and call it an appetizer for one. I’ve eaten them cold straight from the fridge the next day. They taste like leftover victory. Don’t judge—you’ve done it too.
Words of Wisdom
Private Selection meatballs are a hack for life. They turn you from a tired human into someone who “cooked dinner” with minimal effort. They don’t judge you for using paper plates. They don’t care if you eat them at 10 p.m. in your pajamas.
So next time you’re staring at the freezer aisle, pick up a bag. Trust me. You’re one oven preheat away from feeling like a kitchen genius. And if anyone asks, tell them it’s an heirloom recipe—just don’t say from which century. They’ll never know.
Now go forth and meatball. Your couch is waiting.
