Best 5 Mega Meatball Pizza Recipes

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Calling all meatball lovers! Prepare to embark on a culinary journey where monstrous meatballs meet a crispy pizza crust in an epic battle for taste supremacy. Get ready to sink your teeth into the mega meatball pizza, a dish that is not for the faint of heart. Imagine a pizza overflowing with juicy, succulent meatballs, each one bursting with flavor and perfectly seasoned. The meatballs are nestled on a cloud-like crust that is crispy on the outside and soft and chewy on the inside. Topped with a rich and flavorful sauce and melted cheese, this pizza is a masterpiece that will satisfy even the most discerning palate. So grab your forks and get ready to experience the ultimate meatball and pizza combination.

Let's cook with our recipes!

THE BEST MEATBALL PIZZA RECIPE



The Best Meatball Pizza Recipe image

Excellent Italian-American meatball pizza starts with the best meatballs-the rest is pretty easy.

Provided by J. Kenji López-Alt

Categories     Entree     Mains     Pizza

Time 1h

Yield 6

Number Of Ingredients 7

1 recipe Italian-American Meatballs in Red Sauce , prepared through step 5, including sauce
5 tablespoons (75ml) extra-virgin olive oil, divided
1 medium bunch fresh basil leaves, divided
1 recipe New York-Style Pizza Dough , divided into 3 balls, proofed, and ready to stretch and top
1 pound grated full-fat dry mozzarella cheese (450g; about 4 cups)
Kosher salt
1 1/2 ounces (45g) finely grated Pecorino Romano or Parmesan cheese

Steps:

  • Set aside 1/2 cup meatball mixture. Form remaining mixture into small balls, roughly 3/4 inch in diameter. Set aside on a plate in the refrigerator.
  • Place a Baking Steel on the top rack of the oven directly under the broiler and preheat oven to its highest possible temperature.
  • Heat 2 tablespoons (30ml) oil in a medium saucepan over high heat until shimmering. Add reserved meatball mixture and cook, breaking mixture up with a spoon, until lightly browned, about 3 minutes. Add sauce and half of basil, stir to combine, and bring to a simmer.
  • Add meatballs, dropping them into the simmering sauce one at a time. Cook, without moving, until meatballs are starting to set, about 2 minutes. Carefully turn meatballs in sauce and continue to cook, stirring gently and occasionally, until meatballs are fully cooked, about 3 more minutes.
  • Using a slotted spoon, transfer meatballs to a bowl or plate, taking along as little sauce as possible. Discard cooked basil.
  • Turn a single dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the rest. Gently stretch dough by draping over knuckles, forming a 12- to 14-inch circle about 1/4 inch thick. Transfer to a pizza peel.
  • Switch broiler on high. Spread approximately 2/3 cup sauce evenly over surface of crust, leaving a 1/2- to 1-inch border. Evenly spread one-third of cheese over sauce. Add one-third of meatballs. Drizzle with 1 tablespoon (15ml) olive oil and sprinkle with remaining basil leaves and salt. Slide pizza onto Baking Steel and bake until cheese is melted, with some browned spots, and crust is golden brown and puffed, 3 to 5 minutes. Transfer to a cutting board, sprinkle with 1/2 ounce Romano or Parmesan cheese, slice, and serve immediately.
  • Repeat steps 6 and 7 with remaining 2 dough balls, remaining sauce, cheese, meatballs, basil leaves, oil, salt, and Romano or Parmesan.

Nutrition Facts : Calories 1314 kcal, Carbohydrate 97 g, Cholesterol 184 mg, Fiber 8 g, Protein 56 g, SaturatedFat 27 g, Sodium 2516 mg, Sugar 11 g, Fat 78 g, ServingSize Makes 3 pizzas, serving 4 to 6, UnsaturatedFat 0 g

MEATBALL PIZZA



Meatball Pizza image

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

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

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.

MEGA MEATBALL PIZZA



Mega Meatball Pizza image

This is a Rachael Ray recipe. It is not a pizza covered with individual meatballs, it is a pizza where the topping tastes like a meatball.

Provided by KelBel

Categories     Cheese

Time 32m

Yield 4 serving(s)

Number Of Ingredients 14

1 recipe homemade pizza dough
1 tablespoon olive oil
2 tablespoons finely chopped rosemary
1 teaspoon salt
2 tablespoons olive oil
1 1/2 lbs ground sirloin
1 medium onion, finely chopped
4 -6 garlic cloves, finely chopped
1 teaspoon black pepper
1 (6 ounce) can tomato paste
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
3/4 lb mozzarella cheese

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.

Nutrition Facts : Calories 823.4, Fat 58.6, SaturatedFat 25.1, Cholesterol 192.2, Sodium 1738.6, Carbohydrate 15.2, Fiber 2.9, Sugar 7.5, Protein 58.8

MEGA MEATBALL PIZZA



Mega Meatball Pizza image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 44

DEEP-DISH MEATBALL MARINARA PIZZA



Deep-dish meatball marinara pizza image

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

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

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

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure the meatballs are cooked all the way through before adding them to the pizza.
  • Use a pizza stone or baking sheet for a crispy crust.
  • Don't overload the pizza with toppings, or it will be difficult to cook evenly.
  • Bake the pizza at a high temperature for a short amount of time to get a crispy crust and melted cheese.
  • Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Mega meatball pizza is a delicious and hearty dish that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal that will satisfy your cravings, give this mega meatball pizza a try.

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