Tuscan-Style Veal Meatball Flatbread

Tuscan-Style Veal Meatball Flatbread

Servings: 4   |   Preparation: 30 Mins


  • 1 package (16 oz.) Rosina Artisan Tuscan-Style Veal Meatballs (2 oz)
  • 1 tablespoon olive oil
  • 1 cup sliced red onion
  • 4 garlic cloves, minced
  • 4 artisan flatbread crusts
  • 2 cups marinara sauce
  • 1 teaspoon dried Italian seasoning
  • 1 (10 oz.) fresh Mozzarella log, sliced ¼” thick
  • ½ cup whole milk ricotta cheese
  • 4 tablespoons sliced fresh basil


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