Sheet Pan Turkey-Meatball Flatbreads
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Sheet Pan Turkey-Meatball Flatbreads

Sheet Pan Turkey-Meatball Flatbreads

made with Pre-Cooked Turkey Meatballs & Green Bell Pepper

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.

Easy Cleanup
Easy Prep

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

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit

Green Bell Pepper

1 unit

Yellow Onion

8 ounce

Pre-Cooked Turkey Meatballs

(Contains Eggs, Wheat)

2 unit


(Contains Wheat, Sesame)

1.5 ounce

Tomato Paste

1 tablespoon

Italian Seasoning

½ cup

Mozzarella Cheese

(Contains Milk)

Not included in your delivery



1 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)

½ teaspoon



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.


Aluminum Foil
Baking Sheet
Medium Bowl



• 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.

Roast Veggies

• 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).

Make Sauce

• 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.

Assemble Flatbreads

• 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.

Toast Flatbreads

• 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.

Finish & Serve

• Transfer flatbreads to a cutting board. Slice into pieces, divide between plates, and serve.