Grilled Meatball, Pesto Flatbread


  1. Arrange meatballs on a microwave safe dish. Heat on high for 2 minutes, set aside for later use.
  2. Preheat oven to 425 degrees.
  3. In a large sauté pan, heat the olive oil over medium heat and add the red onion and garlic. Cook for 5 minutes until transparent and fragrant.
  4. 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.
  5. 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.


  • 8 2 oz Roma® Gourmet Beef & Pork Meatballs
  • 4 artisan flatbread crusts
  • 1 cup red onion, sliced
  • 4 garlic, clove(s), minced
  • 2 cups marinara sauce
  • 1 tbsp oil, olive
  • 10 oz Roma sliced fresh Mozzarella, sliced 1/4 in thick
  • 4 tbsp basil pesto