Name: Beef & Ricotta Meatballs in Tomato Sauce with Warm Flatbread
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans diced tomatoes; 3 flatbreads or naan; 1 ½ small pkgs fresh basil; 9 cloves garlic; 1.02 kg lean ground beef; ¾ (425 g) pkg ricotta cheese; 1 ½ medium yellow onions; black pepper; Italian seasoning; panko bread crumbs; salt; virgin coconut oil

Beef & Ricotta Meatballs in Tomato Sauce with Warm FlatbreadBeef & Ricotta Meatballs in Tomato Sauce with Warm Flatbread — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 (398 ml) cans diced tomatoes

3 flatbreads or naan

1 ½ small pkgs fresh basil

9 cloves garlic

1.02 kg lean ground beef

¾ (425 g) pkg ricotta cheese

1 ½ medium yellow onions

black pepper

Italian seasoning

panko bread crumbs

salt

virgin coconut oil

Instructions

Peel and small dice onion. Peel and mince garlic.

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.

Heat a sauté pan over medium-high heat.

Shape beef into meatballs, about 36, and place on a plate.

Coat bottom of pan with oil. Add meatballs and, turning frequently, cook until browned, 4-5 minutes. Transfer to a plate.

Return pan to stove and reduce heat to medium. Add remaining onion and garlic. Stirring frequently, cook until onion is softened, 3-4 minutes.

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.

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).

Toast flatbreads and cut into wedges.

To serve, place meatballs and tomato sauce on a plate, garnish with basil, and have with warm bread on the side. Enjoy!

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