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Rosina-Italian-Meatball-Grilled-Pesto-Flatbread

Recipe At A Glance

  • 8 ingredients
  • 15-30 minutes
  • 8+ Servings

Ratings/Reviews

Reviews (0)

Recipe Ingredients

  • 1 package (12 oz.) Rosina Italian Style Meatballs
  • 4 artisan flatbread crusts
  • 1 cup sliced red onion
  • 4 garlic cloves, minced
  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • 10 oz. fresh Mozzarella cheese, sliced ¼” thick
  • 4 tablespoons basil pesto

Recipe Directions

  • Arrange meatballs on a microwave safe dish. Heat on high for 2 minutes, set aside for later use.
  • Preheat oven to 425 degrees.
  • In a large saute pan, heat the olive oil over medium heat and add the red onion and garlic. Cook for 5 minutes until transparent and fragrant.
  • Place the flatbread on a parchment lined cookie sheet; spoon 1/2 cup of marinara sauce evenly over each flatbread crust, then arrange 5-6 Mozzarella slices on each flatbread.
  • Slice the cooked meatballs in half and arrange across each flatbread. Spoon some of the red onion and garlic between each meatball.
  • Place flatbreads into the oven for 8 minutes. Remove from the oven and spoon 4 teaspoons of basil pesto across each flatbread, then let rest for 2 minutes before serving.

 

*To cook on the grill:

  • Saute garlic and onion per above.
  • Grill flatbread on each side until there are slight char marks on each side.
  • Prepare the flatbread by spooning marinara sauce over each crust, then arranging mozzarella cheese, meatballs, and red onion and garlic mixture.
  • Place flatbread back on the grill until cheese has melted, 6 minutes and spoon basil pesto across each flatbread.

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