Best Meatball Pizza Recipes

MEATBALL PIZZA

Steps:

• Preheat oven to 350°. Place crust on an ungreased 12-in. pizza pan or baking sheet., Spread sauce over crust; sprinkle with garlic powder, Italian seasoning and Parmesan cheese. Top with onion and meatballs; sprinkle with remaining cheeses. Bake 12-17 minutes or until cheese is melted.

DEEP-DISH MEATBALL MARINARA PIZZA

Steps:

• Gently heat the milk in a small saucepan until steaming, then remove from the heat and leave to cool slightly. Combine the flour, salt, yeast and caster sugar in a large bowl. Make a well in the centre, and pour in 4 tbsp olive oil and 250ml of the warm milk. Stir to combine, adding the rest of the milk if the dough feels dry. Tip out onto a lightly floured surface and knead for 10 mins, then put in a lightly oiled bowl. Cover and leave to rise for 1 hr 30 mins-2 hrs until doubled in size.
• To make the sauce, heat the oil in a saucepan over a low heat and fry the onion with a large pinch of salt for 12-15 mins, or until the onion is softened and translucent. Add the garlic and fry for 1 min more. Stir in the tomatoes, tomato purée, oregano and sugar. Bring to the boil, then reduce to a simmer and cook uncovered for 15-20 mins, or until the sauce has thickened. Season. If you prefer a smooth sauce, blitz with a hand blender.
• Lightly oil a roughly 33 x 23cm baking tray. Roll the risen dough out slightly with a rolling pin, then stretch it over the tray and into the corners, pushing it up the edges to make a lipped crust. Spread over the tomato sauce and top with most of the mozzarella. Cover and leave to rest for 30 mins.
• Heat the oven to 240C/220C fan/gas 8 with a baking sheet inside to heat up - it should be large enough to hold the pizza tray. Combine the pork, breadcrumbs, egg yolk, fennel seeds and some seasoning in a large bowl. Mix everything with your hands for about 5 mins until well combined, then roll the mixture into 12 balls. Heat the remaining oil in a large non-stick frying pan over a medium heat, and fry the meatballs for 5 mins until evenly browned. Set aside.
• Brush the crust of the pizza with a little oil, then sprinkle over the polenta. Top the pizza with the meatballs, pressing them into the sauce and cheese a little, then scatter over the remaining mozzarella. Immediately slide the pizza tray onto the hot baking sheet and bake for 15-18 mins, or until the pizza is cooked through in the middle and crisp around the edges. Scatter over the parmesan and oregano, then slice into six squares to serve.

DEEP-DISH MEATBALL PIZZA

Steps:

• Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
• Combine beef, breadcrumbs, and 1/4 teaspoon salt.
• Spread marinara over bottom of dough, then top with half of each cheese. Crumble meat mixture over dough. Top with remaining cheese.
• Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with basil. Let cool 5 minutes before serving.

MEGA MEATBALL PIZZA

Steps:

• Preheat oven to 425 degrees F.
• On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano.
• Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.

MEATBALL 'PIZZA' CASSEROLE

Steps:

• Heat oven to 400ºF.
• Prepare Easy Basic Meatballs as directed, except use 1 lb. each extra-lean ground beef and ground pork, shape the meat mixture into 24 (2-inch) meatballs, and increase the baking time to 15 min. or until meatballs are done (160ºF).
• Unroll 1 pizza crust; press lightly onto bottom of 13x9-inch pan sprayed with cooking spray; spread with half the pizza sauce. Top with meatballs, arranging in 4 rows of 6 meatballs each. Cover with remaining sauce; top with peppers, shredded cheese and Parmesan.
• Unroll remaining pizza dough; place over pizza. Pierce with large fork at 2-1/2-inch intervals to allow steam to escape.
• Bake 20 min. or until golden brown.

MEATBALL PIZZA SANDWICH CASSEROLE

Steps:

• Heat oven to 350°F. In large bowl, beat cream cheese and pizza sauce until well blended.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of sauce mixture; arrange baguette slices over sauce. Spread top of baguette slices with 1 cup sauce mixture; sprinkle with 1/2 cup of the mozzarella cheese.
• Stir meatballs and pepperoni into remaining sauce mixture; pour over cheese. Sprinkle with bell pepper and remaining 1 cup mozzarella cheese.
• Bake 30 to 40 minutes or until thoroughly heated and cheese is melted. Sprinkle with basil.

PIZZA MEATBALL SUBS

Steps:

• In a large bowl, combine the egg, steak sauce, saltines, onion powder, seasoned salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 20-25 minutes or until no longer pink. Drain on paper towels. , Spread mayonnaise over bun bottoms; top each with American cheese, 1 tablespoon pizza sauce, meatballs and remaining pizza sauce. Sprinkle with mozzarella cheese. Place on a baking sheet. Bake for 5-10 minutes or until cheese is melted.

MEATBALL-STUFFED CRUST PIZZA STAR RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• In a large bowl, mix the ground beef, egg, onion, bread crumbs, Parmesan, parsley, garlic, salt, pepper, and oregano.
• Roll the mixture into golf ball-sized meatballs.
• In a medium cast iron or nonstick skillet, heat oil over medium heat.
• Working in batches cook the meatballs until browned on all sides, about 5 minutes. Set aside.
• On a sheet of parchment paper, press the pizza dough into a large circle, about 12 inches (30-cm) in diameter.
• Cut 8 evenly spaced 2-inch (5-cm) slits on the edge of the dough.
• Place one meatball on the edge of the dough between 2 slits. Pull the corners of the dough around the meatball and press into the dough, sealing the meatball in a dough pocket. Repeat with the remaining meatballs.
• With the help of a friend, transfer the pizza and parchment to a baking sheet.
• Spoon marinara sauce into the middle of the pizza and spread evenly.
• Sprinkle mozzarella over the sauce, or add your favorite pizza toppings! Brush the dough around the meatballs with olive oil.
• Bake for 25 minutes, or until the cheese is bubbly and the dough is golden and just cooked through.
• Slice with a pizza cutter and serve.
• Enjoy!

MEATBALL PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the pre-cooked crust on an ungreased 12-inch pizza pan. Spread pizza sauce over the crust and top with garlic powder, Italian seasoning, Parmesan cheese, and onion, in that order. Arrange meatball slices and pepperoni on top. Sprinkle pizza with mozzarella cheese and Cheddar cheese.
• Bake in the preheated oven until heated through and cheese is melted, 12 to 17 minutes.

PIZZA-STUFFED MEATBALL HOAGIES

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil.
• In large bowl, mix beef, 1/4 cup of the bread crumbs, the dried basil, salt, garlic powder, pepperoni and egg just until blended. In small bowl, place remaining 1/4 cup bread crumbs.
• Shape about 2 tablespoons beef mixture around each cheese ball; roll in bread crumbs. Place in pan.
• Bake 20 minutes or until no longer pink and meat thermometer inserted in meatball (not in cheese) reads 160°F.
• With serrated knife, cut buns horizontally in half, cutting to but not completely through one long side. Spoon about 2 tablespoons warm marinara sauce into each bun; top each with 4 meatballs, remaining marinara sauce and the fresh basil.

MEATBALL PIZZA

Steps:

• preheat oven 400F degrees.
• place pizza crust on ungreased pizza pan.
• spread 1 cup sauce over crust.
• sprinkle 1 cup cheese.
• now in small bowl toss meatballs with remaining sauce, then put on crust.
• sprinkle with rest of cheese, then italian seasoning.
• bake until cheese is melted and bubbly about 20 minutes.

DEEP-DISH MEATBALL PIZZA

Steps:

• Heat oven to 450°F.
• Roll out pizza dough into 11-inch round on lightly floured surface. Spray 9-inch springform pan with cooking spray. Place dough in prepared pan, gently pressing dough onto bottom and 1 inch up side of pan.
• Sprinkle 1 cup cheese onto bottom of crust; top with layers of mushrooms, meatballs and pizza sauce. Sprinkle with remaining cheese.
• Bake 22 to 25 min. or until cheese is melted and edge of crust is golden brown.

MEATBALL PIZZA SUBS

Steps:

• Spread 1/3 cup pizza sauce on the bottom of each bun. Top each with 1/3 cup cheese, five slices of pepperoni and three meatballs; sprinkle with Italian seasoning. Replace tops. , Wrap each sandwich in foil. Bake at 400° for 10-12 minutes or until heated through.

PIZZA MEATBALL SUBS

Steps:

• Heat oven to 375ºF.
• Mix meat, bread crumbs, tomatoes, Parmesan, garlic, 1/4 tsp. oregano and egg just until blended; shape into 12 (2-inch) meatballs.
• Press mozzarella cube into center of each meatball, completely enclosing cheese. Place on rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until done (165ºF). Meanwhile, cook pizza sauce, dressing and remaining oregano in large saucepan until heated through, stirring occasionally.
• Add meatballs to sauce; stir to evenly coat. Cut baguette into 6 pieces; fill with meatballs. Top with any remaining sauce.

MEATBALL "PIZZA" CASSEROLE RECIPE - (4.1/5)

Steps:

• PREPARE Basic Meatballs as directed, except use 1 lb. each extra-lean ground beef and ground pork, shape the meat mixture into 24 (2-inch) meatballs and increase the baking time to 15 min. or until meatballs are done (160ºF). HEAT oven to 400ºF. Unroll 1 pizza crust; press lightly onto bottom of 13x9-inch pan sprayed with cooking spray; spread with half the pizza sauce. Top with meatballs, arranging in 4 rows of 6 meatballs each. Cover with remaining sauce; top with peppers, shredded cheese and Parmesan. UNROLL remaining pizza dough; place over pizza. Pierce with large fork at 2-1/2-inch intervals to allow steam to escape. BAKE 20 min. or until golden brown.

SPAGHETTI AND MEATBALL PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a rimmed baking sheet.
• Combine sausage and bread crumbs in a bowl. Form into small balls. Place on a baking sheet. Bake until cooked through, 6 to 10 minutes.
• Spread pizza crust onto baking sheet. Bake 4 minutes.
• Mix together cooked spaghetti and 1 cup of the Ragu® sauce.
• Evenly spread the pizza crust with 1/2 cup Ragu® sauce. Sprinkle with mozzarella cheese. Spread the spaghetti evenly over the cheese. Sprinkle with Parmesan cheese.
• Bake 12 minutes. Serve immediately.

MEATBALL PIZZA

Steps:

• 1. Place an oven rack in the lowest setting. Preheat the oven to 450°F. Line a cookie sheet with foil.
• 2. Place 1 pizza crust on the prepared sheet. Spread half of the sauce on top, leaving a ½-inch rim. Sprinkle with half of the cheese, then arrange half of the meatballs slices and peppers on top.
• 3. Bake on the lowest rack until the crust is browned and the cheese is melted, about 13 minutes. Repeat with the remaining ingredients. Cut into slices and serve hot.

MEATBALL PIZZA, SICILIAN-STYLE

Steps:

• Preheat the oven to 500 degrees F.
• For the pizza: Grease the bottom of a 13-by-9-inch rimmed baking sheet with the oil. Use your fingers to spread and stretch the dough super thin to fill the baking sheet. Cover with a clean towel or plastic wrap and let sit at room temperature until the dough is slightly puffed, about 1 hour.
• For the roasted pepper honey: Place the pepper over an open flame over high heat. Roast, using tongs to turn on all sides, until completely black, 2 to 3 minutes per side. Transfer the pepper to a paper bag (or to a large bowl covered with plastic), fold the bag closed and steam, about 10 minutes. Transfer the pepper to a cutting board, cut in half and scrape out and discard the seeds. Turn the pepper over and use a kitchen towel to wipe the charred skin from the outside (do not rinse). Add the pepper, honey, oil, crushed red pepper flakes if using and salt to taste to a blender and blend until smooth. Set aside or keep in a glass jar with a lid in the refrigerator up to 2 weeks. Makes about 1 cup.
• Gently spread the tomato sauce on top of the dough, then top with the mozzarella. Break the meatballs into small pieces and layer on top of the pizza. Sprinkle with half the basil and drizzle with olive oil. Top with half the pecorino and the oregano.
• Bake until crisped and browned, 4 to 5 minutes. Remove the baking sheet from the oven and place it on the stove over medium heat to gently fry the bottom of the pizza until crisp, 1 to 2 minutes. Sprinkle with the remaining basil and drizzle with about 1 tablespoon of the roasted pepper honey and additional olive oil. Sprinkle with the remaining pecorino, slice the hot pizza and serve immediately.
• Combine the bread, milk and pepper to taste in a large bowl and mix with your hands until a paste forms. Add the beef, pork, veal, pecorino, garlic, egg, parsley and a pinch each salt and pepper, then use your hands to gently combine.
• Heat 2 tablespoons of the oil in a large skillet over medium heat. Scoop about six 1-inch chunks of the meatball mixture into the skillet and cook, turning occasionally, until all sides are browned, 6 to 7 minutes total. Use a slotted spoon to transfer the meatballs to a kitchen towel or plate and let cool completely, about 1 hour.
• Repeat with the remaining oil and meatball mixture or freeze: Arrange the remaining uncooked meatballs in a single layer on a baking sheet and freeze until solid. Transfer the frozen uncooked meatballs to a freezer bag or freezer-safe container and store up to 2 months. Makes 20 meatballs.

PIZZA WITH MEATBALL CRUST

Steps:

• Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 425 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature. Sprinkle a 15-inch round pizza pan with cornmeal.
• Pulse the bacon in a mini food processor until very finely chopped. Mix the ground beef, chopped bacon, parmesan, egg, breadcrumbs, milk, parsley, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl with your hands until combined. Form into 1 1/2-inch meatballs (about 12); arrange on a baking sheet and bake until firm and cooked through, about 10 minutes. Set aside to cool.
• Stretch the dough all the way to the edge of the pizza pan, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Arrange the meatballs evenly around the edge of the dough. Sprinkle the middle with 3/4 cup mozzarella, then top with 1/2 cup sauce. Top the meatballs with the remaining 2 tablespoons sauce and 1/4 cup mozzarella.
• Put the pan on the hot stone and bake until the crust is slightly puffed and golden brown, 20 to 25 minutes. Top with grated parmesan.

MEGA MEATBALL PIZZA

Steps:

• Preheat oven to 425 degrees F.
• On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the parmesan cheese, parsley and oregano.
• Remove pizza crust from oven and top with meat. Arrange mozzarella cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.