Sheet Pan Turkey Meatball Flatbreads

Name: Sheet Pan Turkey Meatball Flatbreads made with Pre-Cooked Turkey Meatballs & Green Bell Pepper
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Green Bell Pepper; 1 unit Yellow Onion; 8 ounce Pre-Cooked Turkey Meatballs; 2 unit Flatbreads; 1.5 ounce Tomato Paste; 1 tablespoon Italian Seasoning; ½ cup Mozzarella Cheese; Salt; Pepper; 1 teaspoon Olive Oil; 2 tablespoon Butter; ½ teaspoon Sugar

made with Pre-Cooked Turkey Meatballs & Green Bell Pepper

Recipe Development TeamPublished on June 09, 2021

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There are few combos more satisfying in this world than crunchy crust + gooey cheese + saucy meatballs. Here, we channel the flavor combo into some seriously epic flatbreads that are ready in just 30 minutes from start to finish. Our secret? The ultimate weeknight meatball hack: pre-cooked turkey meatballs, which we toss in an herby tomato sauce. They’re layered over the crusts with mozzarella and roasted pepper and onion, then baked until they reach crispy-melty-saucy perfection. Can your ’za do that? Yeah, we didn’t think so.

Tags:

Easy Cleanup

•Easy Prep

Allergens:

Eggs

•Wheat

•Sesame

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Green Bell Pepper

1 unit

Yellow Onion

8 ounce

Pre-Cooked Turkey Meatballs

(Contains: Eggs, Wheat)

2 unit

Flatbreads

(Contains: Wheat, Sesame)

1.5 ounce

Tomato Paste

1 tablespoon

Italian Seasoning

½ cup

Mozzarella Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

½ teaspoon

Sugar

Nutrition Values

/ per serving

Calories690 kcal

Fat29 g

Saturated Fat13 g

Carbohydrate75 g

Sugar11 g

Dietary Fiber6 g

Protein40 g

Cholesterol145 mg

Sodium1420 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Baking Sheet

•Medium Bowl

•Whisk

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and cut onion into ½-inch-thick wedges.

• Line a baking sheet with foil. Toss bell pepper and onion on prepared sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until veggies are almost tender, 8-10 minutes (they’ll continue roasting later).

• While veggies roast, in a medium microwave-safe bowl, combine 1 tsp Italian Seasoning (we sent more), ¼ cup water, 2 TBSP butter, and ½ tsp sugar. (For 4 servings, use 2 tsp Italian Seasoning, 1⁄3 cup water, 3 TBSP butter, and 1 tsp sugar.) • Microwave until water is hot and butter has melted, 1 minute. • Whisk in tomato paste until smooth. Season with salt and pepper.

• Slice meatballs* into thirds. • Place flatbreads on a clean work surface. Spread half the sauce over flatbreads. • Toss meatballs in bowl with remaining sauce; top flatbreads with meatballs and any remaining sauce from bowl.

• Once veggies are almost tender, transfer to a plate. Carefully remove and discard foil from sheet and wipe off any excess oil. • Top flatbreads with bell pepper and as much onion as you like; evenly sprinkle with mozzarella. Place flatbreads on sheet used for veggies. (For 4 servings, divide flatbreads between 2 sheets; bake on top and middle racks, swapping rack positions halfway through baking.) • Bake on top rack until flatbreads are toasted, cheese has melted, meatballs are warmed through, and veggies are lightly charred, 8-10 minutes.