Beef · Italian · 45 min
Beef & Ricotta Meatballs in Tomato Sauce with Warm Flatbread
- 45 min
- 2–6 servings
- 752 kcal / serving
A tender beef and ricotta meatball dish in a bright tomato sauce, served with warm flatbread. The combination holds together well and comes together quickly for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (14.5 oz) candiced tomatoes
- 1flatbread or naan
- ½ small pkgfresh basil
- 3 clovesgarlic
- ¾ lblean ground beef
- ¼ (15 oz) pkgricotta cheese
- ½ mediumyellow onion
- flatbreads or naan
- yellow onions
From the pantry: black pepper, Italian seasoning, panko bread crumbs, salt, virgin coconut oil
Cookware
can opener · chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · stainless steel sauté pan · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- 3 clovesgarlic
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- ¾ lblean ground beef
Dairy, eggs & chilled
- ¼ (15 oz) pkgricotta cheese
Bakery & bread
- 1flatbread or naan
- flatbreads or naan
Pantry & dry goods
- 1 (14.5 oz) candiced tomatoes
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| flatbread or naan | 1 | 2 | 3 |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| ricotta cheese | ¼ (15 oz) pkg | ½ (15 oz) pkg | ¾ (15 oz) pkg |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Dice half the onion finely and mince the garlic.
- In a bowl, mix the onion, garlic, ground beef, ricotta, breadcrumbs, Italian seasoning, salt, and pepper until everything is just combined.
- Heat a stainless skillet over medium-high heat.
- Shape the mixture into about 12 meatballs and place them on a plate.
- 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.
- Return the skillet to the stove, lower the heat to medium, and cook the remaining onion and garlic until softened, 3–4 minutes.
- 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.
- Stems removed, slice the basil leaves and stir half of them into the sauce as it cooks. Reserve the rest for garnish.
- Toast the flatbread until warm and cut into wedges.
- To serve, spoon meatballs and sauce onto plates, sprinkle with the remaining basil, and pair with the warm flatbread on the side.
Two tips
- Prepare the meatball mixture up to a day ahead and refrigerate, then form and cook when ready.
- If you like a different texture, swap in naan or a second flatbread for dipping, using what’s on hand.
Nutrition per serving
- Calories
- 752 kcal
- Protein
- 46 g
- Carbs
- 43 g
- Fat
- 44 g
- Fiber
- 6 g
- Sodium
- 422 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.