Tuscan-Style Veal Meatball Flatbread

Tuscan-Style Veal Meatball Flatbread

Servings: 4   |   Preparation: 30 Mins


  • 1 pkg. Rosina Artisan Tuscan-Style Veal Meatballs (2 oz)
  • 4 Artisan Flatbread Crusts
  • 4 Garlic Cloves, minced
  • 1 cup Red Onion, thinly sliced
  • 2 cups Marinara Sauce
  • 1 Tbsp. Olive Oil
  • 1 tsp. Dry Italian Seasoning
  • 10 oz. Fresh Mozzarella Logs, sliced ¼” thick
  • 4 oz. Whole Milk Ricotta Cheese
  • 4 Tbsp. Fresh Basil, thinly sliced


  • Preheat oven to 350° and cook meatballs according to the package instructions*. When finished set aside for later use.
  • Increase the oven temperature to 425° for cooking the flatbread.
  • In a large sauté pan heat the olive oil over medium heat, add the red onion and garlic and cook for 4-5 minutes until transparent and fragrant.
  • Prepare the flatbread on a parchment lined cookie sheet. Spoon ½ cup of marinara sauce evenly over each flatbread crust, then sprinkle evenly with dry Italian seasoning. Arrange 5-6 slices of mozzarella cheese on each flatbread.
  • Slice the cooked meatballs into rounds and arrange evenly across each flatbread (2 whole meatballs per flatbread). Dividing evenly, 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 ricotta cheese across each flatbread, then place back into the oven for an additional 2 minutes to warm the ricotta.
  • Pull the flatbread from the oven and top with fresh basil and let rest for 2 minutes. Cut and serve immediately.

*Save time by microwaving meatballs according to package instructions instead of baking