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5 from 1 vote

Saucy Meatball Bake

Fancy mediterannean shooters get transformed into an easy one pan dish that is both delicious and simple. Use the recipe for the Mediterranean shooters article posted before this one to make the dips used in this recipe.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 3 Servings
Author: Little Rusted Ladle


  • 1 Tbsp. Light olive oil
  • 12 ea. Fresh meatballs thawed
  • 1 cup Prepared marinara sauce
  • 1 cup Prepared roasted pepper/tomato dip see recipe
  • 1 cup Prepared cheese dip see recipe
  • 1/2 cup Prepared kalamata olive dip see recipe
  • 8 ozs. Fresh mozzarella sliced
  • 1 cup Part-skim mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 1 cup Prepared pesto dip see recipe
  • 1 Tbsp. Fresh parsley chopped


  • Pre-heat oven to 400 degrees.
  • In a large frying pan or skillet, heat oil over medium heat. Add meatballs and brown on all sides (about 5-7 minutes).
  • Lower heat to low, then stir in marinara and red pepper dip. Bring to a simmer(about 5 minutes)
  • Spoon dollops of cheese and olive dips. Simmer for 5 more minutes.
  • Top with fresh mozzarella, shredded mozzarella and parmesan cheeses. Bake for 15 minutes or until cheese is bubbling and lightly browned.
  • Remove from oven and let rest for 5 minutes..
  • Spoon pesto dip on top of the melted cheese. Sprinkle with chopped parsley and serve.


Serve over hot pasta, or stir in cooked pasta when adding the marinara sauce. Leftovers are great served on toasted hoagie buns as a sandwich.