Beef & Ricotta Meatballs in Tomato Sauce with Warm Flatbread

Directions

1. Dice half the onion finely and mince the garlic.
2. In a bowl, mix the onion, garlic, ground beef, ricotta, breadcrumbs, Italian seasoning, salt, and pepper until everything is just combined.
3. Heat a stainless skillet over medium-high heat.
4. Shape the mixture into about 12 meatballs and place them on a plate.
5. Coat the bottom of the skillet with a thin layer of oil. Add the meatballs and cook, turning often, until browned on all sides, about 4–5 minutes. Move them to a plate.
6. Return the skillet to the stove, lower the heat to medium, and cook the remaining onion and garlic until softened, 3–4 minutes.
7. Add the canned tomatoes, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to medium-low and return the meatballs to the pan. Simmer until the meatballs are cooked through and the sauce thickens, about 10 minutes.
8. Stems removed, slice the basil leaves and stir half of them into the sauce as it cooks. Reserve the rest for garnish.
9. Toast the flatbread until warm and cut into wedges.
10. To serve, spoon meatballs and sauce onto plates, sprinkle with the remaining basil, and pair with the warm flatbread on the side.