Contigo® Meatball Trio
Contigo® Meatball Trio
Directions
- Warm meatballs in 385° oven until they reach an internal temperature of 165°. Reserve warm for service.
- In a saucepan over medium heat add heavy cream. Warm for 2-3 minutes. Whisk in cheese to desired thickness. Fold in green chilies, cilantro, and reserve.
- Puree marinara and chipotle peppers then pour into sauce pan over medium heat and warm for 2-3 minutes then reserve.
- Toss the warmed meatballs in chimichurri sauce.
- On a warm plate place a dollop of marinara sauce then top with meatball. Garnish with sliced banana pepper and fried basil leaf. Place a dollop of queso on plate then top with meatball and garnish with sliced jalapeno pepper.
- Place a dollop of chimichurri sauce on plate top with meatball then garnish with a sprinkle of cotija cheese.
- Serve and let your customers enjoy.
Ingredients
- 6 ea. Roma® Beef and Pork Gourmet Meatball 3 oz.
- 1/2 cup Piancone® Marinara Sauce
- 1 tsp. Contigo Chipotle pepper
- 2 ea. Peak Fresh Produce® Basil Leaves, fried for garnish
- 2 tbsp. Roma® sliced banana peppers, for garnish
- 4 oz. Contigo® EZ Melt Cheese
- (1) 1/2 cup Nature's Best Dairy® Cream, Heavy Whipping
- 1/2 tsp. Peak Fresh Produce® Cilantro, minced
- 1/4 cup Contigo® Diced Green Chilies, drained and rinsed
- 1 ea. Peak Fresh Produce® Pepper(s), Jalapeño, sliced thin wheel cut for garnish
- 1/4 cup Contigo® Chimichurri Sauce
- 2 tbsp. Contigo Cotija Cheese , grated for garnish