Baked Meatballs & Fontina Cheese
2pkgs Mulay’s Meatball’s
1 ½ lbs Fontina Cheese, rind removed and diced into 1 inch cubes
3 Tbsp Olive Oil
6 Cloves Garlic, thinly sliced
1 Tbsp fresh Thyme, minced
2 tsp Fresh Rosemary
1 tsp. Salt and Black Pepper
Baked Fontina Cheese Dip
Turn over to 425°F. Spread thawed meatballs out on a baking sheet. Bake in oven on middle rack for 15-17 minutes. Cook meatballs to 165°F.
Turn oven from Bake to high Broil. Assembly the fontina cheese cubes in the. bottom of a large cast-iron pan, or oven safe serving dish. Be sure to space them apart. Drizzle olive oil on top of the cheese. Sprinkle the combined mixture of garlic, thyme, and rosemary over the cheese and olive oil. Add salt and pepper and place the pan on the bottom rack of the broiler for 6 min or until the cheese is bubbly and starts to brown. Serve Immediately.