Beef & Ricotta Meatballs in Tomato Sauce with Warm Flatbread

Cook & enjoy

• 1
  Peel and small dice onion. Peel and mince garlic.

  1 medium yellow onion
  6 cloves garlic

• 2
  In a large bowl, combine ½ of the onion and garlic (save the rest for the sauce), beef, bread crumbs, ricotta, Italian seasoning, salt, and pepper. Mix until well combined.

  1 ½ lb lean ground beef
  ¼ cup panko bread crumbs
  ½ pkg (1 cup) ricotta cheese
  2 tsp Italian seasoning
  ¼ tsp salt
  ¼ tsp black pepper

• 3
  Heat a sauté pan over medium-high heat.
• 4
  Shape beef into meatballs, about 24, and place on a plate.
• 5
  Coat bottom of pan with oil. Add meatballs and, turning frequently, cook until browned, 4-5 minutes. Transfer to a plate.

  1 tbsp virgin coconut oil

• 6
  Return pan to stove and reduce heat to medium. Add remaining onion and garlic. Stirring frequently, cook until onion is softened, 3-4 minutes.
• 7
  Add tomatoes, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to medium-low and add meatballs. Cook until meatballs are cooked through and sauce thickens, about 10 minutes.

  2 (14.5 oz) cans diced tomatoes
  2 tsp Italian seasoning
  ½ tsp salt
  ¼ tsp black pepper

• 8
  Wash and dry basil. Pick leaves off the stems; discard the stems and thinly slice leaves into ribbons. Stir ½ into the sauce while it cooks (save the rest for garnishing).

  1 small pkg fresh basil

• 9
  Toast flatbreads and cut into wedges.

  2 flatbreads or naan

• 10
  To serve, place meatballs and tomato sauce on a plate, garnish with basil, and have with warm bread on the side. Enjoy!