Grilled Meatball, Pesto Flatbread
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
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.