1. Prepare the Meatballs

If making homemade meatballs, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper in a large mixing bowl. Mix until just combined, being careful not to overwork the meat.

Using a small scoop or your hands, roll the mixture into 1-inch meatballs. You should have about 20–24 meatballs.

Heat a skillet over medium heat and add a drizzle of olive oil. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Remove the meatballs from the skillet and set aside.

If using store-bought meatballs, heat them according to the package instructions and set aside.

2. Prepare the Tortillas and Fillings

Lay out the tortillas on a clean surface. Spread 2 tablespoons of marinara sauce evenly over one side of each tortilla. Sprinkle a layer of shredded cheese over the sauce, covering half the tortilla.

Slice the cooked meatballs in half or quarters (depending on their size) and distribute them evenly over the cheese. If desired, add sautéed onions, peppers, or fresh herbs for extra flavor.

Fold the tortillas in half to form a semi-circle, gently pressing down to hold the fillings in place.

3. Cook the Quesadillas

Heat a large skillet or griddle over medium heat and add a small amount of olive oil or butter to coat the surface. Place 1–2 quesadillas in the skillet at a time, depending on the size of your pan.

Cook for 2–3 minutes on one side, until the tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for another 2–3 minutes on the other side, until the cheese is fully melted and the tortilla is crisp.

Transfer the cooked quesadillas to a cutting board and repeat with the remaining tortillas.

4. Slice and Serve

Using a sharp knife or pizza cutter, slice each quesadilla into three wedges. Arrange on a serving platter and garnish with grated Parmesan cheese and fresh parsley or basil.

Serve hot with extra marinara sauce, ranch, or garlic aioli for dipping.