Recipe Ingredients
- 1 pkg. (20 oz.) Rosina Angus Beef Meatballs
- 16 strawberries
- 4 Tbsp. olive oil
- 2 Tbsp. white balsamic vinegar
- 1 Tbsp. chopped, fresh basil
- 1 tsp. honey
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 fennel bulb, cored and thinly sliced
- 4 oz. arugula
- 1/2 cup whole milk ricotta cheese
- 1/4 cup chopped pistachios
- wooden or metal grilling skewers
Recipe Directions
- Preheat grill to medium heat.
- Skewer the meatballs onto wooden or metal skewers, four per skewer and grill for 10 minutes.
- Remove the meatballs from the skewers onto a separate plate, cover the plate with aluminum foil to keep warm and set aside.
- Skewer the strawberries, four per skewer, and grill for 2-3 minutes each side. Remove the strawberries from the skewers onto a separate plate, cover the plate with aluminum foil to keep warm and set aside.
- Whisk the olive oil, balsamic vinegar, basil, honey, salt, and black pepper together to make a vinaigrette.
- Toss the fennel and arugula into the vinaigrette and add the strawberries.
- Slice the meatballs into thirds and add to the strawberry salad. Top with ricotta cheese and pistachios. Serve immediately.
