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Italian Meatball Supper

I could eat italian food every day of the week and never complain. Do you have a food like that? With summer right around the corner I'm always looking for recipes that I can make on the fly and that will fill us up.

I found this one in the latest issue of the Magnolia Journal and wanted to share with you! Feel free to swap out any of the ingredients for the substitutes I've got listed below.

Italian Meatball Supper


  • 1 9-oz. pkg fresh cheese tortellini (or whatever flavor you like! I used a spinach combo)

  • 24 cooked meatballs (I grabbed the pre-made ones from the Harris Teeter deli and baked them)

  • 12 cherry tomatoes

  • 12 pitted olives (I used a combination of kalamata and green olives)

  • 12 whole pickled pepperoncini peppers

  • 1/3 cup mayonnaise

  • 1/4 cup milk*

  • 1 tablespoon of lemon juice*

  • 3 tablespoons of grated parmesan cheese

  • 2 tablespoons of chopped fresh parsley, basil, and/or oregano

  • 1 small clove garlic, minced

  • Salt and pepper for seasoning

*NOTE - The original recipe calls for 1/4 cup of buttermilk but I didn't have this ingredient so I made my own by mixing 1/4 cup of milk with 1 tablespoon of fresh squeezed lemon juice and it worked great!


  1. Prepare tortellini as directed on package and then drain and set aside.

  2. Bake or cook meatballs if needed.

  3. Wash your cherry tomatoes.

  4. Then proceed to thread the ingredients onto the skewers in whatever order you like! You can't go wrong.

  5. If creating your own buttermilk, mix the milk with the lemon juice first. If using store bought buttermilk, SKIP THIS STEP.

  6. For the dressing, whisk together the mayonnaise, buttermilk (or buttermilk mixture), parmesan, herbs, garlic, and salt and pepper in a small bowl or measuring cup.

  7. Drizzle over the skewers as desired.

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