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Recipe Ingredients

  • 2 2 oz. bags Rosina’s Tuscan-Style Veal Meatballs
  • 5 sheets Athens phyllo dough, thawed
  • 3 Tbsp. pesto
  • 2 Tbsp. green onions
  • 4 Tbsp. shredded Parmesan cheese

Recipe Directions

  • Place the meatballs in a microwave-safe bowl, and microwave on high for 2 minutes. Let cool for 5 minutes and carefully cut in small pieces.
  • Meanwhile, place the phyllo dough on a baking sheet lined with parchment, and spread evenly with pesto. Place the chopped meatballs on the pesto, and sprinkle with green onions and parmesan cheese.
  • Transfer flatbread to oven, and bake for 10-13 minutes until phyllo is lightly browned and cheese is melted.
  • Cut in half and enjoy!

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