A literal slice of Italy in every bite! The flavourful baked meatballs and tomato sauce contrast perfectly with the smooth ricotta and crunchy sourdough. Not only is it quick to make, but it ticks all the food group boxes like a pro.
Ingredients
Meatballs
- 900g Buitoni Sugo Lussuoso Al Pomodoro Sauce (123336)
- 1kg bag Chiko Meatballs (36 meatballs) (151626)
- 1 ¼ cups grated cheese (blend of tasty and mozzarella)
- Salt and pepper, to taste
Toast
- 18 slices of sourdough bread, toasted
- 280g Perfect Italiano Ricotta Cheese (7366)
To serve
- 1 tablespoon parsley, finely chopped
- Basil leaves
Method
1. To make the meatballs
Preheat your oven to 180°C. Pour the sugo sauce into a baking tray (one with at least a 3cm lip). Spread it evenly across the bottom. Arrange the meatballs in a single layer on top of the sauce and gently toss to coat. Season with salt and pepper, then sprinkle with grated cheese, ensuring each meatball has a cheesy top.
2. Bake
For around 8 minutes, or until the cheese is bubbling and golden.
3. To assemble
Place two slices of sourdough on each plate. Spread about a tablespoon of ricotta cheese over each slice. Spoon two meatballs onto each piece of toast, along with a little extra sauce.
4. To serve
Sprinkle with parsley and garnish with a basil sprig.
