Sheet Pan Meatball Naan Wraps

These Sheet Pan Meatball Naan Wraps use fluffy naan bread enveloping Italian style meatballs that are coated in marinara sauce, then topped off with parmesan cheese. As with most of our favorite Italian-inspired dinners, we recommend serving this with a side of a green salad. This dinner is great for busy nights, but read out suggestions below on how to get dinner on the table even faster!

Speed dinner up!

If you’re in a rush due to get dinner on the table, simply place the meatballs in a microwave safe dish and microwave for 1 min 30 sec, or until heated through. Then, toss in the sauce and assembled as instructed below. You can have dinner ready in less than 15 minutes! Perfect for those busy night with back to school activities.

Fluffy naan bread enveloping Italian style meatballs coated in marinara sauce, topped off with parmesan cheese.

Sheet Pan Meatball Naan Wraps

Ingredients:

• 6 Stonefire Mini Naan Bread (#1686)
• 18 Rosina Italian Style Meatballs (#9142)
• Marinara Sauce
• Fresh grated parmesan
• Fresh parsley, optional garnish

Instructions:

1. First, add the meatballs to a sauce pan over medium heat. Cook over medium heat until lightly browned, about 3-5 minutes, then coat in marinara sauce. Cook for an additional 15-20 minutes, or until hot.
2. Now, preheat the oven to 350F and place the naan on the cookie sheet and into the oven for 3 minutes or until lightly golden. Remove from oven.
3. To assemble, place 3 marinara coated meatballs into the center of each piece of naan. Top with parmesan cheese and parsley, and dig in!
4. If desired, place back into the oven just long enough to melt the cheese.

Adapted from: https://www.stonefire.com/recipes/sheet-pan-meatballs-on-stonefire-mini-naan/

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