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Beef & Ricotta Meatballs in Tomato Sauce with Warm Flatbread.

  • 1 (14.5 oz) can
    diced tomatoes
  • 1
    flatbread or naan
  • ½ small pkg
    fresh basil
  • 3 cloves
  • ¾ lb
    lean ground beef
  • ¼ (15 oz) pkg
    ricotta cheese
  • ½ medium
    yellow onion
    black pepper
    Italian seasoning
    panko bread crumbs
    virgin coconut oil
  • 1
    Peel and small dice onion. Peel and mince garlic.
    ½ medium yellow onion
    3 cloves garlic
  • 2
    In a medium 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.
    ¾ lb lean ground beef
    ⅛ cup panko bread crumbs
    ¼ pkg (½ cup) ricotta cheese
    1 tsp Italian seasoning
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 3
    Heat a sauté pan over medium-high heat.
  • 4
    Shape beef into meatballs, about 12, 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.
    ½ 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.
    1 (14.5 oz) can diced tomatoes
    1 tsp Italian seasoning
    ¼ tsp salt
    ⅛ 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).
    ½ small pkg fresh basil
  • 9
    Toast flatbread and cut into wedges.
    1 flatbread 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!