Italian Crispy Meatballs with Parmesan Fonduta and Pesto

Alfredo Sauce for a rich, creamy base. Paired with fresh basil pesto, this indulgent appetizer delivers authentic Italian flavor.

Made with:

9660 - Custom Culinary Gold Label Alfredo Sauce

Alternative products:

1293 - Chefs Own Alfredo Sauce Mix

What You'll Need

1 gallon	Alfredo Sauce
2 c.	Cheese. Parmesan
150 ea.	Mini meatballs, beef, 2 oz cooked
32. oz.	Pesto (sub red pepper pesto)
2 c.	Basil. Chopped

PREPARATION

Preheat the fryer and cook the meatballs until they reach an internal temperature of 165°F.
In a bowl, ladle 6 ounces of Parmesan cream.
Insert a skewer into each meatball and place them in the cheese sauce.
Drizzle pesto over the meatballs and the sauce.
Sprinkle with cheese and top with chopped basil.
Serve immediately.

CHEF'S TIP