IngredientsArrabbiata Ricotta Meatballs Rustica Yield: One appetizer
- 4 oz. (1/2 cup) Arrabbiata Sauce (see recipe)
- 2 oz. Italian meatballs, warm (3 each)
- 1 1/2 oz. (3 tbsp.) Grande Prima Dolce® Ricotta, whipped
- 1 tbsp. Fresh basil chiffonade
- 1 pinch Crushed red pepper flakes
- 1 tsp. Olive oil
- 3 Garlic toast
DirectionsArrabbiata Ricotta Meatballs Rustica
- Portion 4 oz. Arrabbiata Sauce on plate; top with 3 meatballs. Top each meatball with 1/2 oz. whipped Grande Prima Dolce® Ricotta. Garnish Ricotta dollops evenly with 1 tbsp. basil chiffonade, a pinch of crushed rep pepper and 1 tsp. olive oil.
- Accompany with 3 slices garlic toast.