Meatball Pizza
With this easy recipe, you can make two homemade meatball pizzas in no time (one now, one for later?) Exploding with flavor, every slice of pizza is sure to get devoured!
AN EASY HOMEMADE PIZZA RECIPE
This Meatball Pizza is a delicious combination of two of my favorite foods that pair together perfectly to craft a fantastic pizza. With its crispy crust, juicy beefy meatballs, and ooey gooey cheese on top – this pizza is sure to rock the dinner table. So if you’re looking for a fun dinner option that’s packed full of flavor – look no further than this tasty Meatball Pizza recipe! Plus, pizzas are always a fun meal to make with friends and family!
FREQUENTLY ASKED QUESTIONS:
You bet. If making your own meatballs isn’t your thing, or you need to save some time, you can use frozen meatballs. Prepare them using the instructions on the back of the package. Once cooked, cut into half so they’ll fit better on your pizza and are easier to bite.
Nope! If you have a good homemade pizza dough recipe, by all means, use that!
You can add any of your favorite pizza toppings! Try pepperoni, mushrooms, bell pepper, onion, ham, salami, etc.
No. You can cut this recipe in half and just make one. I like to make one and save one for later since I have a small family. If you don’t want to make two, just take the leftover meatballs (since this makes enough for two pizzas) and save them for another meal (like spaghetti!)
Yes, you can assemble the pizzas ahead of time and then cover and store in the fridge until you’re ready to pop it in the oven a few hours later.
Sure can. In fact, this recipe makes 2 pizzas, so why not make one for now and freeze one for later? You can freeze it assembled, or you can freeze it cooked and cooled wrapped in plastic wrap and then foil. It’ll keep for up to 3 months. Then reheat in the oven.
I don’t recommend using the microwave because your leftover pizza will be soggy. You can use the oven or the air fryer to warm up slices of pizza until warmed through.
Leftovers should be stored in an airtight container or bag and can be kept either in the fridge and should keep for about 3 days. Freeze it for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- lean ground beef – I like to use lean because it produces less grease (a 90/10 is perfect) but you can certainly use a fattier ground beef
- large egg – this acts as a binder to hold the meatballs together
- grated parmesan cheese – you can use the store-bought stuff out of the green can
- panko breadcrumbs – regular breadcrumbs or Italian seasoned breadcrumbs also work here
- garlic powder – you can also use fresh or the jarred garlic, about the same amount, maybe a tad more
- onion powder – just like the garlic powder, you can use a freshly diced onion (about half a small onion)
- dried basil – about a Tablespoon and a half if you use fresh (cut it up into small pieces)
- dried oregano – about two teaspoons or so of fresh
- pizza dough balls – I just pick them up in the refrigerated section of my grocery store (some stores have it in their freezer section)
- pizza sauce – my favorite is Rao’s but Prego also makes a good one or make homemade pizza sauce
- shredded mozzarella cheese – freshly shredded is fantastic but the bagged stuff is just fine too
HOW TO MAKE MEATBALL PIZZA:
Preheat the oven to 425°F. 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.
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. Let cool 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 meatballs in half and set aside.
Add ½ cup of pizza sauce onto the 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.
CRAVING MORE RECIPES?
Meatball Pizza
Ingredients
For the meatballs:
- 1 pound lean ground beef
- 1 large egg, lightly beaten
- 1/2 cup grated parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
For assemble 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
- 1/2 teaspoon garlic powder
For serving:
- dried or fresh parsley, for garnish (optional)
- grated parmesan cheese
Instructions
- Preheat the oven to 425°F. 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.
- 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. Let cool 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 meatballs in half and set aside.
- Add ½ cup of pizza sauce onto the 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
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- If you don’t want to make your own meatballs, you can use frozen meatballs just use the directions on the package then cut them up.
- This pizza recipe makes 2 pizzas, enjoy one now and freeze the other for later.
- Store leftovers in the fridge for 3 days or freeze for 3 months.
- Leftovers are best enjoyed if you ditch the microwave and use an Air Fryer or oven to reheat them instead.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This is a really good recipe; goes to the front of the book! By experience, I have discovered the very best way to rehet a slice of pizza is to put it in a frypan on medium heat, cover with a lid you can see through, and heat until the cheese begins to melt. No soggy, limp crust and delisious.
Great tip Carole! Thanks so much for sharing!