Preheat oven to 350° F. Place frozen meatballs on baking sheet and cook 20-25 minutes, set aside. 

In a sauté pan over medium high heat cook the prosciutto until crispy 2-3 minutes, flip, and repeat. Remove from pan placed on tray lined with paper towel. Set aside. 

Season the ricotta cheese with salt and black pepper to taste. 

On the plate divide ricotta cheese onto each toast, top with meatballs, spoon cranberry overtop of meatballs, crumble prosciutto across the top, garnish with lemon zest and flat leaf parsley.