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Peel and small dice onion. Peel and mince garlic.
In a large bowl, combine ½ of the onion and garlic (save the rest for the sauce), beef, bread crumbs, ricotta, Italian seasoning, salt, and pepper. Mix until well combined.
Heat a sauté pan over medium-high heat.
Shape beef into meatballs, about 24, and place on a plate.
Coat bottom of pan with oil. Add meatballs and, turning frequently, cook until browned, 4-5 minutes. Transfer to a plate.
Return pan to stove and reduce heat to medium. Add remaining onion and garlic. Stirring frequently, cook until onion is softened, 3-4 minutes.
Add tomatoes, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to medium-low and add meatballs. Cook until meatballs are cooked through and sauce thickens, about 10 minutes.
Wash and dry basil. Pick leaves off the stems; discard the stems and thinly slice leaves into ribbons. Stir ½ into the sauce while it cooks (save the rest for garnishing).
Toast flatbreads and cut into wedges.
To serve, place meatballs and tomato sauce on a plate, garnish with basil, and have with warm bread on the side. Enjoy!