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Beef & Ricotta Meatballs in Tomato Sauce with Warm Flatbread.

  • 2 (398 ml) cans
    diced tomatoes
  • 2
    flatbreads or naan
  • 1 small pkg
    fresh basil
  • 6 cloves
  • 0.68 kg
    lean ground beef
  • ½ (425 g) pkg
    ricotta cheese
  • 1 medium
    yellow onion
    black pepper
    Italian seasoning
    panko bread crumbs
    virgin coconut oil
  • 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.
    0.68 kg 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 (398 ml) 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!