Panko Crusted Meatballs

Ingredients

Place meatballs and sauce in small pot on medium heat.
Bring meatballs and sauce to a boil, then cook on low for at least 30 minutes, stirring every 10 minutes.
Remove meatballs from pot and place on a plate for 5 minutes to release steam and to decrease the temperature of the meatballs.
Place panko in a small bowl, and mix in the dried basil.
Remove 3 Tbsp of the panko basil mixture for garnish and set aside.
Roll each meatball in the bowl of panko and basil until completely coated.
Prepare serving platter by sprinkling the extra 3 Tbsp of the panko basil mixture on platter to garnish.
Spoon a small amount of sauce on top of the panko and basil garnish in 12 different areas of the platter, one for each meatball.
Place panko crusted meatballs on top of sauce.
Garnish with basil leaves.
Serve with skewers.

One bag of La Famiglia DelGrosso meatballs has 12 frozen meatballs per bag.
They are pre-cooked so the 30 minutes cooking time is to heat through.
Cooking longer than 30 minutes will enhance the flavor of the meatballs.
For added flavor, add ¼ cup grated Parmesan to the panko basil mixture. Panko is a Japanese word for coarse breadcrumbs.