Meatball Pizza Recipes

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MEGA MEATBALL PIZZA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 14



Mega Meatball Pizza image

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.

1 pizza dough, store bought or from your favorite pizza shop
A palm full all-purpose flour or cornmeal
Extra-virgin olive oil, for drizzling, plus 2 tablespoons - 2 turns of the pan
2 tablespoons finely chopped rosemary leaves, a couple of sprigs
Coarse salt
1 1/2 pounds ground sirloin
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
Black pepper
1 (6-ounce) can tomato paste
1/2 cup grated Parmigiano-Reggiano
A handful flat-leaf parsley, chopped
1 teaspoon dried oregano
3/4 pound fresh mozzarella or brick mozzarella, your choice, sliced or grated

MEATBALL PIZZA

I always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. -Mary Humeniuk-Smith, Perry Hall, Maryland

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 9



Meatball Pizza image

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.

Nutrition Facts : Calories 321 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

1 prebaked 12-inch pizza crust
1 can (8 ounces) pizza sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1 small onion, halved and sliced
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed and halved
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

NICK'S COSMIC MEATBALL PIZZA

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 60 to 70 meatballs

Number Of Ingredients 20



Nick's Cosmic Meatball Pizza image

Steps:

  • For the meatballs: Preheat the oven to 425 degrees F.
  • Combine the white bread and heavy cream in a large mixing bowl. Mash the bread until it is thoroughly broken down. Add the red onions, Parmesan, parsley, garlic, salt, fennel seed, oregano, pepper, pancetta and eggs and mix thoroughly. Add in your pork and beef blend, again mixing until fully incorporated.
  • Using a 3-ounce ice cream scoop, portion your meatballs onto a sheet tray lined with parchment paper. Align them tightly packed but not touching! Bake until golden brown or the internal temperature reaches 155 degrees F, 8 to 10 minutes.
  • Remove the meatballs from the oven and place in a cooler or refrigerator until cooled to 40 degrees F.
  • For one pizza: Preheat the oven to 450 degrees F.
  • Roll out the dough. Ladle the pizza sauce onto your dough, spreading evenly. (Feel free to add more if you like heavy sauce!) Crumble the meatballs, evenly spreading them out over the entire pizza. Next, add your fresh mozzarella and ricotta cheese. Place in small increments starting along the outside and working your way in to the center. Evenly spread your pepperoncini slices and pickled onions all over the pizza. Cook until golden brown, 15 to 18 minutes. (Depending on how you like your pizza, this time will vary.)

8 ounces white bread (de-crusted, cut into 1/2-inch cubes)
2/3 cup heavy cream
4 cups minced red onion
1 cup grated Parmesan
1 cup minced parsley
6 tablespoons minced garlic
2 teaspoons kosher salt
2 teaspoons fennel seeds
2 teaspoons dried oregano
1 teaspoon ground black pepper
8 ounces pancetta, minced
8 eggs
5 pounds 50/50 pork and beef blend
1 pizza dough ball (use your favorite store bought or make your own)
3 ounces pizza sauce (use your favorite store bought or make your own)
2 meatballs
Fresh mozzarella, sliced, as needed
Ricotta, as needed
Pepperoncini peppers, thinly sliced, as needed
Pickled onions, as needed

DEEP-DISH MEATBALL MARINARA PIZZA

Be inspired by America's deep-dish pizzas and make our meatball marinara version with a lip-smacking sauce. It takes a little effort, but it's well worth it

Provided by Esther Clark

Categories     Dinner, Supper

Time 2h

Number Of Ingredients 21



Deep-dish meatball marinara pizza image

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.

Nutrition Facts : Calories 686 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium

250-300ml semi-skimmed milk
500g strong white bread flour, plus extra for dusting
1¼ tsp salt
1½ tsp fast-action dried yeast
½ tbsp caster sugar
5 tbsp olive oil plus extra for proving, the baking tray and crust
230g grated mozzarella
300g pork mince
50g fresh breadcrumbs
1 medium egg yolk
½ tsp fennel seeds, crushed (optional)
½ tbsp fine polenta
20g parmesan
a few leaves of oregano, to serve (optional)
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
1 tbsp tomato purée
2 tsp dried oregano
1 tsp sugar

MEATBALL PIZZA

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 Servings

Number Of Ingredients 5



Meatball Pizza image

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.

2 Archer Farms® Ultra Thin & Crispy Round Pizza Crusts
½ cup pizza sauce
2 cups shredded mozzarella cheese
3 Jolly Giant Meatballs, thinly sliced
½ yellow bell pepper, stemmed, seeded, and thinly sliced

PIZZA MEATBALLS

With mozzarella cheese inside, these tender meatballs taste almost like pizza. Whether I make them for a church potluck or a family gathering, they're a hit with all ages. --Kim Kanatzar, Blue Springs, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 dozen.

Number Of Ingredients 11



Pizza Meatballs image

Steps:

  • In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 48 meatballs. , Stuff a cube of cheese into the center of each meatball, covering the cheese completely with meat. Roll lightly in flour. , In a large skillet, brown meatballs in oil; drain. Add pizza sauce; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink. Serve with pasta, rice, in buns or as an appetizer.

Nutrition Facts : Calories 282 calories, Fat 16g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 734mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

2 cups seasoned bread crumbs
1 cup milk
1/4 cup dried minced onion
2 teaspoons garlic salt
1/4 teaspoon pepper
2 pounds ground beef
8 ounces cubed part-skim mozzarella cheese, 1/2 inch cubes
1/3 cup all-purpose flour
1/4 cup canola oil
2 jars (28 ounces each) pizza sauce
Hot cooked pasta or rice or sandwich buns, split

MEATBALL PIZZA

this is very good, and easy to make. When we have friends over i have to fry some onions in nonstick pan, and add to pizza that the way they like meatballs & onions.

Provided by sheila

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5



Meatball Pizza image

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.

1 (12 inch) pizza crusts (such as boboli)
1 (14 ounce) jar pizza sauce
1 1/2 cups shredded cheddar cheese
12 ounces frozen meatballs, or use homemade meatballs
1/4 teaspoon dried Italian seasoning

MEATBALL PIZZA, SICILIAN-STYLE

Square pizzas are great for anyone who doesn't have a pizza stone: We are going to stretch the dough over a greased baking sheet, then let the dough rise again before topping it with homemade meatballs and a roasted pepper honey.

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 1 pizza

Number Of Ingredients 24



Meatball Pizza, Sicilian-Style image

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.

1 large red bell pepper
1/2 cup honey
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes, optional
Kosher salt
2 teaspoons olive oil, plus more for drizzling
One 18-ounce ball pizza dough, at room temperature
1/2 cup marinara sauce, at room temperature
3 to 4 ounces low-moisture mozzarella, sliced
6 medium fully cooked and cooled meatballs, recipe follows
8 leaves fresh basil, roughly torn
5 tablespoons finely grated Pecorino Romano
1 tablespoon Sicilian (or regular dried) oregano
4 to 5 slices white bread (about 5 ounces), torn into small chunks
1/2 cup whole milk
Kosher salt and freshly ground black pepper
4 ounces ground beef
4 ounces ground pork
4 ounces ground veal
2 to 4 ounces freshly grated pecorino
3 cloves garlic, grated
1 large egg
1/2 bunch fresh parsley, chopped (about 1/2 cup)
1/4 cup olive oil

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