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Meatballs Arrabiatta in Mini Phyllo Shells

Total Time: 80 MIN Makes: 15 portions (3 shells per portion)
Prep Time: 30 MIN Cook Time: 50 MIN

Courtesy of Adam Roush, Executive Chef, Trombino’s Bistro Italiano, Albuquerque, NM

  • 12 ounces ground beef
  • 6 ounces hot Italian sausage
  • 3 tablespoons Italian breadcrumbs
  • 2 each egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/4 cup garlic, minced
  • 1 cup onion, minced
  • 1 tablespoon red pepper flakes
  • 64 oz. peeled chunky tomatoes
  • 4 oz. provolone cheese, sliced
  • 3 packages (15 count, each) Athens® Phyllo Shells


Combine beef, sausage, breadcrumbs, eggs and salt and pepper, mix well. Form the mixture into 45 mini meatballs. Place meatballs on a sheet tray and bake at 350°F for 20 minutes or until the meatballs are cooked through.

In a sauce pan, heat the olive oil, and sweat the garlic and onions. Once they are translucent, add the red pepper flakes. When the red pepper flakes have just become fragrant, add the tomatoes. Bring to a low simmer for 20 minutes.

Cut each provolone slice into  1 ½ -inch rounds. To assemble, place one meatball per shell and top with sauce. Then top each meatball with a slice of cheese. Place under the broiler until cheese has melted. Serve immediately.