Transform your dinner routine with this ultimate homemade meatball pizza recipe! Crafted for convenience and bursting with incredible flavor, you can whip up two delicious pizzas in no time – one to enjoy tonight and another to stash away for a future craving. Every mouthwatering slice, loaded with savory meatballs and gooey cheese, is guaranteed to be devoured with delight.
The Ultimate Homemade Meatball Pizza: Your New Go-To Recipe
Combining two beloved comfort foods, meatballs and pizza, creates an extraordinary culinary experience that’s truly more than the sum of its parts. This Meatball Pizza recipe delivers a perfectly crispy crust, tender and juicy beef meatballs, and a generous blanket of irresistible melted mozzarella cheese. It’s not just a meal; it’s an event that promises to be the star of any dinner table. If you’re searching for a fun, interactive, and incredibly flavorful dinner option, look no further than this delightful Meatball Pizza. It’s also a fantastic project to tackle with friends and family, making meal preparation a joyful shared activity.
Frequently Asked Questions About Meatball Pizza
Can I use frozen meatballs for this recipe?
Absolutely! Using frozen meatballs is a brilliant time-saver, especially on busy weeknights. If you choose this option, simply follow the cooking instructions provided on the package to ensure they are fully cooked. Once prepared, we recommend cutting the meatballs in half. This not only helps them sit more evenly on the pizza crust but also makes each bite easier to manage and ensures a better distribution of flavor across the slice.
Do I have to use store-bought premade pizza dough?
Not at all! While premade pizza dough offers unparalleled convenience, feel free to use your favorite homemade pizza dough recipe if you have one. Crafting your own dough can add a unique touch and even more freshness to your pizza. Whichever you choose, ensure it’s at room temperature before stretching for the best results.
What other toppings can I add to Meatball Pizza?
Meatball pizza is wonderfully versatile! You can personalize it with any of your favorite pizza toppings. Popular additions include classic pepperoni for an extra layer of savory flavor, sliced mushrooms for an earthy touch, vibrant bell peppers for a hint of sweetness, thinly sliced onions for a pungent kick, or even ham and salami for more meaty goodness. Don’t be afraid to experiment with olives, jalapeños, or fresh basil after baking for an aromatic finish.
Is it necessary to make two pizzas with this recipe?
While this recipe is designed to yield two delicious pizzas, you certainly don’t have to make both at once. If you only need one pizza, you can easily halve the recipe for the meatballs and toppings. However, we highly recommend making both! Having a second pizza ready to go, either cooked or frozen, is incredibly convenient. If you have leftover meatballs from making a single pizza, they are fantastic for another meal, such as a quick spaghetti and meatballs, or added to a sub sandwich.
Can I prepare these pizzas ahead of time?
Yes, absolutely! Assembling the pizzas in advance is a great way to streamline your meal preparation. Once assembled, simply cover the pizzas tightly with plastic wrap or foil and store them in the refrigerator for up to a few hours. When you’re ready to bake, remove them from the fridge about 15-20 minutes beforehand to allow them to come closer to room temperature, then pop them directly into the preheated oven.
Can I freeze these meatball pizzas for later?
Yes, freezing these meatball pizzas is an excellent option for meal prepping! This recipe is perfect for the “make one now, freeze one for later” approach. You can freeze an assembled, uncooked pizza by wrapping it tightly in plastic wrap and then foil. Alternatively, you can bake one pizza, let it cool completely, then wrap it securely in plastic wrap and foil before freezing. Frozen pizzas will maintain their quality for up to three months. To reheat, simply bake from frozen (adding extra time) or thaw in the fridge overnight and then bake as usual in the oven until heated through and bubbly.
What’s the best way to reheat leftover meatball pizza?
For best results, we strongly advise against using a microwave to reheat leftover pizza, as it often leads to a soggy crust. Instead, opt for methods that will bring back that desirable crispy texture. Your best bets are the oven or an air fryer. Preheat your oven to around 350°F (175°C) and bake slices directly on the rack or a baking sheet for 5-10 minutes. In an air fryer, cook at 350°F (175°C) for 3-5 minutes. Both methods will ensure your pizza is warmed through with a perfectly crisp crust.
How should I store leftover meatball pizza?
Proper storage is key to enjoying your leftover meatball pizza. Place any uneaten slices in an airtight container or a resealable bag. Stored in the refrigerator, the pizza will remain fresh for approximately three days. For longer storage, you can freeze individual slices, wrapped tightly, for up to three months. This ensures you always have a quick, delicious meal ready whenever a pizza craving strikes.
Essential Ingredients for Your Homemade Meatball Pizza
Crafting the perfect meatball pizza begins with selecting high-quality ingredients. Here’s a detailed look at what you’ll need, along with some helpful tips for each:
- Lean Ground Beef: We highly recommend using lean ground beef (such as 90/10) as it results in less grease, creating lighter, more tender meatballs that won’t make your pizza soggy. However, if you prefer a richer flavor, a slightly fattier ground beef can certainly be used.
- Large Egg: This essential ingredient acts as a binder, helping to hold your meatballs together and preventing them from crumbling during cooking and on the pizza.
- Grated Parmesan Cheese: Adds a savory, umami depth to the meatballs. The readily available store-bought grated Parmesan from a green can works perfectly here for convenience and flavor.
- Panko Breadcrumbs: Panko breadcrumbs are renowned for creating incredibly light and tender meatballs due to their flaky texture. If panko isn’t available, regular breadcrumbs or Italian seasoned breadcrumbs can be used as a substitute, offering a slightly denser texture but still delicious results.
- Garlic Powder: Provides a foundational aromatic flavor for your meatballs. For an extra punch of freshness, you can substitute with an equivalent amount of fresh minced garlic (about 1 teaspoon), or even jarred minced garlic.
- Onion Powder: Complements the garlic, adding a subtle oniony sweetness. If you prefer using fresh ingredients, about half of a small onion, finely diced, can be used instead of onion powder.
- Dried Basil: A classic Italian herb that infuses the meatballs with a fragrant, slightly sweet, and peppery flavor. If you opt for fresh basil, you’ll need approximately one and a half tablespoons, finely chopped, for a more vibrant taste.
- Dried Oregano: Another cornerstone of Italian seasoning, dried oregano contributes a robust, earthy, and slightly bitter note that pairs beautifully with the other flavors. If using fresh oregano, about two teaspoons, finely chopped, will suffice.
- Pizza Dough Balls: For ultimate ease, refrigerated pizza dough balls from your local grocery store are a fantastic choice. They can often be found in the refrigerated section near the dairy or deli, and sometimes in the freezer aisle.
- Pizza Sauce: The foundation of your pizza’s flavor! While Rao’s and Prego are excellent store-bought options known for their rich taste, making your own homemade pizza sauce can elevate your pizza to another level of freshness and customization.
- Shredded Mozzarella Cheese: The quintessential pizza cheese, providing that glorious, stretchy, melted goodness. While freshly shredded mozzarella offers superior melt and flavor, the convenience of pre-bagged shredded mozzarella is perfectly acceptable and still delivers delicious results.
Step-by-Step Guide: Crafting Your Perfect Meatball Pizza
Follow these detailed instructions to create two sensational meatball pizzas that will impress everyone at your table:
- Prepare Your Workspace and Preheat Oven: Begin by preheating your oven to 425°F (220°C). Line a large sheet tray with parchment paper. This step is crucial for easy cleanup and preventing the meatballs from sticking. Set the prepared tray aside.
- Mix the Meatball Mixture: In a spacious mixing bowl, combine the ground beef, large egg, grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, black pepper, dried basil, and dried oregano. Use your hands to thoroughly mix the ingredients until they are just combined. Be careful not to overmix, as this can lead to tough meatballs.
Form the Meatballs: Take about two tablespoons of the meat mixture and roll it into a neat, uniform ball. Place each meatball on the prepared parchment-lined sheet tray, ensuring there’s a little space between each one to allow for even cooking. Continue this process until all of the meat mixture has been used. Consistent sizing helps ensure all meatballs cook at the same rate.
Bake the Meatballs: Transfer the sheet tray to the preheated oven and bake the meatballs for 12-15 minutes, or until they are golden brown on the outside and their internal temperature reaches a safe 165°F (74°C). Once cooked, remove them from the oven and let them cool slightly while you prepare the pizza crusts.
Prepare the Pizza Crust: Lightly spray a 14-inch pizza pan with cooking spray to prevent sticking. Place one of the pizza dough balls in the center of the pan. Gently stretch the dough outwards with your fingertips, working from the center to the edges, until it expands to fit the entire pan. If the dough resists and shrinks back, allow it to rest for 5 minutes before attempting to stretch it again; this relaxes the gluten and makes it more pliable.
Par-bake the Crust: Using a fork, carefully pierce the dough all over its surface. This “docking” process prevents large air bubbles from forming during baking, ensuring a flat, even crust. Brush ½ tablespoon of olive oil evenly over the dough. Bake the crust in the preheated oven for 10 minutes, just until it is lightly browned and slightly firm. This par-baking step is key to a crispy base that won’t get soggy under the toppings.
Halve the Meatballs: Once cooled enough to handle, cut all the baked meatballs in half. This creates more surface area for flavor and ensures that you get a piece of meatball in almost every bite of pizza. Set them aside.
Assemble the First Pizza: Spread ½ cup of your chosen pizza sauce evenly over the par-baked dough, leaving a half-inch border around the edge for the crust. Next, sprinkle ¼ of the total shredded mozzarella cheese over the sauce. Arrange half of your sliced meatballs over the cheese. Top with another ¼ of the shredded mozzarella cheese. Finally, sprinkle ½ teaspoon of dried oregano and ¼ teaspoon of garlic powder over the top for an extra aromatic boost.
- Bake the Pizza: Carefully place the assembled pizza back into the preheated oven. Bake for 10-12 minutes, or until the pizza crust is beautifully golden brown, and the cheese is thoroughly melted, bubbly, and slightly golden at the edges. Once baked, remove the pizza from the oven and let it rest for 5 minutes before slicing. This short resting period allows the cheese to set and prevents toppings from sliding off when cut.
Repeat for the Second Pizza: Follow the same steps with the remaining pizza dough and ingredients to create your second delicious meatball pizza. Enjoy one now and save the other for later, or serve both for a crowd!
Craving More Delicious Recipes?
If you loved this meatball pizza, explore these other fantastic recipes to satisfy your cravings:
- Beef Taco Pizza
- Breakfast Pizza
- Homemade Fruit Pizza
- Chicken Alfredo Pizza
- Garlic Parmesan Chicken Pizza
- Chicken Taco Pizza
- Copycat Blaze White Top Pizza
- Pizza Hut Cavatini
- Little Caesar’s Crazy Bread
Meatball Pizza
Ditch the takeout and create your own mouth-watering homemade Meatball Pizzas with this simple and satisfying recipe. Perfect for a fun family meal!
Prep Time: 20 minutes
Cook Time: 37 minutes
Total Time: 57 minutes
Servings: 12 servings (yields 2 pizzas)
Author: Brandie Skibinski
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Ingredients
For the Meatballs:
- 1 pound lean ground beef
- 1 large egg, lightly beaten
- ½ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
For Assembling the Pizza:
- 2 (16 ounce) pizza dough balls
- 1 Tablespoon olive oil
- 1 cup pizza sauce
- 1 pound shredded mozzarella cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
For Serving (Optional):
- Dried or fresh parsley, for garnish
- Grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet tray with parchment paper and set aside.
- In a large bowl, mix together the ground beef, egg, Parmesan cheese, breadcrumbs, garlic powder, onion powder, black pepper, basil, and oregano. Use your hands to combine well but avoid overmixing.
- Roll 2 Tablespoons of the meat mixture into a ball and place on the prepared sheet tray, leaving some space between them. Repeat with the remaining meat mixture.
- Bake the meatballs for 12-15 minutes until golden brown and the internal temperature reaches 165°F (74°C). Let cool slightly while preparing the pizza crust.
- Lightly spray a 14-inch pizza pan with cooking spray. Add one of the pizza dough balls into the center of the pan and gently stretch it out to be the same size as the pan. If the dough shrinks back, let it rest for 5 minutes before stretching again.
- Use a fork to pierce the dough all over. Brush ½ tablespoon of olive oil over the dough and bake for 10 minutes until lightly browned.
- Cut the cooled meatballs in half and set aside.
- Add ½ cup of pizza sauce onto the par-baked dough and spread it out, leaving a half-inch border along the edge. Top with ¼ of the shredded mozzarella cheese, followed by half of the sliced meatballs. Top with another ¼ of the cheese and sprinkle ½ teaspoon of dried oregano and ¼ teaspoon of garlic powder on top.
- Bake the pizza for 10-12 minutes until the crust is golden brown and the cheese is melted and bubbly. Let sit for 5 minutes before cutting.
- Repeat the process with the remaining pizza dough and ingredients to make a second pizza.
Notes
- For further details on ingredient substitutions or answers to common queries, please refer to the comprehensive FAQ and ingredient list provided above.
- If you prefer not to make your own meatballs from scratch, store-bought frozen meatballs are a convenient alternative. Simply follow the package directions for cooking, then cut them in half before adding to the pizza.
- This recipe is designed to yield two delicious pizzas, making it ideal for serving a crowd or enjoying one pizza now and freezing the other for a quick meal later.
- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months for longer preservation.
- To enjoy the best possible quality, reheat leftover pizza slices in an air fryer or conventional oven rather than a microwave. This method helps restore the desired crispy crust.
Course: Main Course
Cuisine: American, Italian-American
Nutrition
Calories: 2776kcal | Carbohydrates: 501g | Protein: 99g | Fat: 45g | Sodium: 7985mg | Fiber: 16g | Sugar: 66g
Nutritional Disclaimer
“The Country Cook” is not a registered dietician or nutritionist. All nutritional information shared is an estimate based on available databases and common ingredient values. If precise calorie counts and other nutritional data are critical to your dietary needs, we recommend independently calculating the values using your preferred online nutritional calculator and specific brands of ingredients used, as these factors can significantly alter the final figures.
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