30-Minute Turkey Meatball Flatbreads with Roasted Peppers and Onions

There are few combos more satisfying than crunchy crust, gooey cheese and saucy meatballs. These epic flatbreads channel that classic flavor into a quick weeknight dinner that’s ready in just 30 minutes from start to finish. The secret? Pre-cooked turkey meatballs tossed in a quick herby tomato sauce.

Layered over crispy flatbreads with mozzarella and roasted peppers and onions, then baked until golden and bubbly, these flatbreads deliver all the satisfaction of pizza with minimal effort. Perfect for busy nights when you need something delicious on the table fast.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Pre-Cooked Turkey MeatballsView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Halve, peel and cut onion into ½-inch-thick wedges.
2. 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).
3. While veggies roast, in a medium microwave-safe bowl, combine 1 tsp Italian seasoning, ¼ cup water, 2 TBSP butter and ½ tsp sugar. Microwave until water is hot and butter has melted, about 1 minute. Whisk in tomato paste until smooth. Season with salt and pepper.
4. 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.
5. 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. Bake on top rack until flatbreads are toasted, cheese has melted, meatballs are warmed through and veggies are lightly charred, 8-10 minutes.
6. Transfer flatbreads to a cutting board. Slice into pieces, divide between plates and serve.

Recipe Tips

FAQ

Can I use fresh turkey meatballs instead of pre-cooked?

Yes, but you’ll need to cook them fully before adding to the flatbreads. Brown them in a skillet over medium heat until cooked through, then proceed with the recipe.

Can I make these flatbreads ahead of time?

These are best enjoyed fresh out of the oven. However, you can prep the roasted veggies and sauce up to a day ahead and assemble just before baking.

What can I use instead of flatbreads?

Naan, pita bread or even pre-baked pizza crusts work well as substitutes.