Meatball Quesadilla

posted in: Recipes 0

Are you tired of using your leftover meatballs in a meatball sub? How about a quesadilla! You can use the refrigerated flour tortilla wraps or the precooked ones you can find in the dry goods area of your store. I like the precooked option because it provides a firmer shell, and I like the refrigerator wraps which don’t require you to add any butter, so maybe a better health option.

Meatball Quesadilla

Prep Time5 mins
Cook Time12 mins
Course: Main Course
Cuisine: American, Italian
Servings: 2
Calories: 263kcal
Author: SatMorning21


  • 4 Meatballs leftover, cut into chunks
  • 1/2 Cup Mozzarella
  • 2 Flour tortillas
  • 1/2 Cup Marinara for dipping


  • Place tortilla on the griddle. If using pre-cooked, smear a thin layer of butter over the tortilla before putting on griddle, it will be about ½ TB.
  • Add your meatballs chunks.
  • Cover with cheese and top with second tortilla wrap.
  • Brown the bottom tortilla. Check this by lifting the quesadilla with a spatula, should be able 5 minutes from when you initially put the tortilla on the griddle.
  • Flip and cook for 5 minutes, and then remove to a cutting board. Use a pizza cutter to cut into 6 slices.
  • Dip in the marinara and enjoy!


Calories: 263kcal | Carbohydrates: 19g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 718mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 454IU | Vitamin C: 4mg | Calcium: 181mg | Iron: 2mg


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