Crispy 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 flavor into a quick 30-minute meal. The secret? Pre-cooked turkey meatballs tossed in a herby tomato sauce, layered over flatbreads with roasted peppers and onions, then baked until crispy, melty and saucy.

Perfect for busy weeknights, this recipe delivers all the pizza vibes without the fuss. The sheet pan method makes cleanup a breeze and the combination of tender meatballs, sweet roasted vegetables and melted mozzarella will have everyone asking for seconds.

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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 tablespoon 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 will continue roasting later).
3. While veggies roast, in a medium microwave-safe bowl, combine 1 teaspoon Italian seasoning, ¼ cup water, 2 tablespoons butter and ½ teaspoon 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 the same sheet. 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 will need to cook them thoroughly before adding to the flatbreads. Brown them in a skillet first, then proceed with the recipe.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads and ensure your meatballs are gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.