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Meatball Flatbread

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Kimberly Berg, North Street, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

As amazing as this flatbread is, you would never guess how unbelievably easy it is to make. And hiding veggies in the sauce is a clever trick, especially if you have kids. For a crunchy crust, bake the naan in the oven until slightly crispy on top before adding the tomato sauce. —Kimberly Berg, North Street, Michigan

Test Kitchen Approved

Meatball Flatbread

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Yield: 8 servings
Prep: 10 min
Cook: 12 min
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Ingredients

  • 1 can (15 ounces) Italian tomato sauce
  • 1 medium carrot, coarsely chopped
  • 3 fresh basil leaves
  • 1 garlic clove, halved
  • 4 naan flatbreads
  • 2 cups shredded mozzarella cheese
  • 14 frozen fully cooked Italian meatballs, thawed and halved
  • Dash each salt, pepper, dried parsley flakes and dried oregano
Text Ingredients

Directions

  1. Preheat oven to 400°. Place tomato sauce, carrot, basil and garlic in a food processor; cover and process until pureed.
  2. Place flatbreads on an ungreased baking sheet. Spread with tomato sauce mixture; top with cheese and meatballs. Sprinkle with seasonings.
  3. Bake on a lower oven rack until cheese is melted, 12-15 minutes.

Nutrition Facts

1/2 flatbread: 228 calories, 10g fat (5g saturated fat), 46mg cholesterol, 835mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 14g protein.
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