These Italian meatball mozzarella wraps are so good, I mozz be dreaming!
Flavorful turkey meatballs, sweet marinara and melty mozzarella! Wrapped in Breadmasters thinnest Markook flatbread and served with more marinara for dipping!
I’m having a ball over here!
Shop flatbread at BreadMasters.com it’s baked fresh daily and delivered to you!
Love flatbread? Check out these these other tasty ideas…
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Author: Isis
Ingredients
- Meatballs 1 pound ground turkey
- 1 large egg beaten
- 1/2 cup Italian bread crumbs
- 1/4 cup chopped onion
- 3 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon Worcestershire sauce
- 1/4 cup flat-leaf parsley chopped
- 1/4 cup grated Parmesan
- Salt and pepper
- Wrap
- 2 cups marinara
- BreadMasters Markook Thinnest flatbread
- Shredded mozzarella
Instructions
- Make the Meatballs
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Line a baking sheet with parchment paper
- In a large bowl, combine ground turkey, egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire sauce, parsley, Parmesan, salt, and pepper. Mix until just combined.
- Roll mixture into 16 meatballs and place on the prepared baking sheet.
- Bake for about 20 minutes until cooked through.
- Assemble the Wrap
- Heat marinara sauce in a skillet over medium-low heat. Add the baked meatballs and let them simmer in the sauce.
- Place a generous amount of mozzarella on the bottom half of a Markook flatbread. Our Markook Thinnest Flatbread is flexible enough to roll without cracking and crisps up beautifully on the grill.
- Layer with 4 meatballs and a spoonful of sauce.
- Roll up tightly and place seam-side down on a hot, buttered grill pan.
- Cook until crispy and golden, then flip to crisp the other side.
- Serve immediately with extra marinara for dipping.
Enjoy!
Shop the flatbreads used in this recipe:
Markook Thinnest Flatbread
Firetail Flatbread
Sangak Multi-Grain Flatbread 5 Pack
Sangak Plain Flatbread 5 Pack
