Ingredients
Directions
Preheat the oven to 350ºF.
Cook meatballs according to package instructions. Remove from the oven and let cool completely.
While the meatballs are cooking, heat a heavy-bottomed pot over medium-high heat.
Add the extra virgin olive oil, onion, and garlic to the pot and sauté until translucent.
Add the oregano and crushed red pepper to the vegetables and cook for another minute.
Deglaze the pot with the white wine and add the tomatoes and paste. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
Remove the sauce from the heat, add the basil, and reserve.
When the meatballs are fully cooked, wrap each one with one of the dough balls, placing seam side down on a baking sheet lined with parchment paper.
Remove the dippers from the oven and immediately brush each dipper with a bit of the melted butter and sprinkle the tops with Romano cheese.
Serve hot with the marinara on the side for dipping. Freeze any leftovers and thaw and reheat in the oven at 350ºF for about 10 minutes.
