You can use it as a pasta sauce or as a stand-alone dish with bread and vegetables.
Preparation
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For best results, place the sealed package in the refrigerator to thaw about half a day before your meal - overnight if you want it for lunch, in the morning if it’s for dinner. If your plans change, the chilled and still sealed package will last up to 3 days in the refrigerator. If you’re in a hurry, just get the package from the freezer and hold it under warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual. Open and discard the package. Heat meatballs and sauce in a pot over medium heat or in a suitable container in the microwave (800 W, 5minutes), stirring occasionally and adding a little water if needed.
Finishing Tips
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Always adjust the salt level to your taste! To serve the meatballs with pasta, drain the latter 1 minute before the final cooking point, keeping about an espresso cup of pasta water. Then toss the pasta, water, and sauce in the pan or pot over medium heat for 2 minutes. Pasta or not, grating plenty of Parmesan cheese and a drizzle of olive oil on top is always a good call.
To go with it
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For pasta, see above. Combine with a few slices of the bread of your choice or some cooked vegetables like cauliflower, potatoes or eggplant.
Ingredients
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Lamb meatballs (lamb meat, wheat breadcrumbs, egg, onions, Parmigiano-Reggiano cheese, parsley, garlic, lemon zest, vegetable oil, salt, pepper), tomato sauce (strained tomatoes, carrots, onions, celery, tomato concentrate, sunflower oil, salt, garlic).
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