Mini Meatballs and Pepper Melt

The classic Italian combination of meatballs, mozzarella and marinara is re-imagined with the addition of tangy banana peppers and toasted crostini.
Servings 4 Approx



  • 24 oz. French Bread Loaf, sliced ¼"
  • 8 oz. Unsalted Butter, melted
  • ½ tsp. Crushed Black Pepper
  • ½ tsp. Coarse Sea Salt


  • 2 lbs. 1 oz. Meatballs, cooked and held warm
  • 4 ea Banana Peppers, grilled, split, seeded and sliced ¼"
  • 16 oz. Marinara Sauce, warmed
  • 12 oz. Polly-O Shredded Mozzarella
  • 4 tsp. Parsley, chopped


  • For crostini, toss bread slices in butter, season with salt and pepper and toast over grill until crisp and well browned.
  • Place 8 oz. of meatballs into broiler-safe appetizer dish, top with 4 oz. marinara sauce and 2 oz. sliced pepper.
  • Cover top with 3 oz. of shredded mozzarella.
  • Place under salamander or cheese melter and heat until cheese is bubbly and lightly browned. Serve with 8 pieces of crostini.