MEATBALLS ON HORSEBACK
Yield: 12 Portions – 8 meatballs per portion
96 ea. - Rosina® Swedish Meatballs, thawed, (40053)
¾ lbs. (approx.) - Proscuitto, sliced thin, cut in half lengthwise
48 ea. (approx. ¼ lbs.) - Cheese, Gouda, smoked, cut in 1” squares, 1/8” thick
1.5 pts. - Horseradish Sauce, recipe follows
- Lay out eight (8) strips of cut Proscuitto ham and place one piece of cut Gouda at the end closest to you.
- Place one Rosina® Swedish Meatball on top of the cheese slice and roll the ham around the meatball and cheese snugly until all the ham is wrapped around the meatball and secure with a non-frilled toothpick.
- Place meatball on baking sheet pan lined with silicone paper. Complete the remaining seven and bake at 350° F for approximately ten (10) to twelve (12) minutes.
- Remove meatballs from the oven and transfer to an appetizer plate, garnish with either chopped fresh Italian parsley and fine diced red bell pepper or an Italian parsley sprig. Serve with 2 oz. of prepared horseradish sauce.
(*Other Mediterranean style breads may be substituted but care must be taken with grilling due to the thickness of other breads. Grilling is not suggested for “wrap” style sandwiches.)
CREAMY HORSERADISH SAUCE
1 ¼ pts. - Sour Cream
1/3 cup - Horseradish, prepared
1 tsp. - Lemon juice, fresh
Salt to taste
Pepper, white, ground to taste
1 cup - Parsley, fresh, chopped
Combine ingredients in a stainless steel mixing bowl and whip with a fine wire whip until all are well incorporated. Reserve for service.
Yield: 1 ½ Cups