You know what happens when pizza and spaghetti and meatballs decide to have a baby? Pure magic, that’s what. Meatball Pizza might sound like something a college kid would dream up at 2 AM, but trust me, this is legit comfort food gold. I’m talking about tender, juicy meatballs nestled on top of gooey cheese and tangy sauce, all sitting on a perfectly crispy crust that somehow manages to hold it all together without collapsing under the weight of all that deliciousness.
I first tried this at a tiny Italian place that was basically someone’s garage converted into a restaurant. The owner looked at me like I was crazy when I asked about meatball pizza – until he brought it out and watched my face light up like a kid on Christmas morning. Now I make it at home whenever I can’t decide between pizza night and pasta night, which, let’s be honest, happens more often than I’d like to admit.
Why You’ll Love This Meatball Pizza
• Best of both worlds – All the comfort of Italian-American classics in one glorious slice • Make-ahead friendly – Prep the meatballs earlier in the day or even freeze them • Feeds a crowd – Perfect for game day, parties, or feeding hungry teenagers • Uses store-bought dough – No need to stress about making pizza dough from scratch • Customizable toppings – Add whatever vegetables or extra cheese your heart desires
Ingredients
For the Homemade Meatballs:
- 1 lb (450g) ground beef (80/20 blend)
- ½ lb (225g) ground Italian sausage (mild or spicy, your choice)
- ½ cup (40g) fresh breadcrumbs or panko
- ¼ cup (60ml) whole milk
- 1 large egg, beaten
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
For the Pizza:
- 1 lb pizza dough (store-bought works perfectly)
- 1 cup (240ml) pizza sauce or marinara
- 2 cups (200g) shredded mozzarella cheese
- ½ cup (50g) grated Parmesan cheese
- ¼ cup fresh basil leaves, torn
- 2 tablespoons olive oil
- Red pepper flakes (optional)
Optional Toppings:
- Sliced red onions
- Bell peppers, diced
- Mushrooms, sliced
- Black olives
- Fresh oregano
Equipment You’ll Need
- Large baking sheet or pizza stone
- Large mixing bowl
- Rimmed baking sheet for meatballs
- Rolling pin (if needed)
- Pizza cutter
- Parchment paper
Step-by-Step Instructions
- Preheat your oven. Set it to 425°F (220°C). If you’re using a pizza stone, put it in the oven now to heat up.
- Make the meatball mixture. In a large bowl, combine the breadcrumbs and milk. Let this sit for 5 minutes until the breadcrumbs absorb the milk. Add the ground beef, Italian sausage, beaten egg, Parmesan, garlic, parsley, salt, pepper, and oregano. Mix gently with your hands until just combined – don’t overwork it or the meatballs will be tough.
- Form the meatballs. Roll the mixture into small meatballs, about 1 inch in diameter. You should get around 20-24 meatballs. Place them on a rimmed baking sheet lined with parchment paper.
- Pre-cook the meatballs. Bake the meatballs for 12-15 minutes until they’re browned on the outside but not quite cooked through. They’ll finish cooking on the pizza. Remove from oven and set aside.
- Prepare the pizza dough. On a floured surface, roll or stretch the pizza dough into a large rectangle or circle, depending on your baking sheet. If you’re using a pizza stone, roll it into a circle. Transfer to a parchment-lined baking sheet or onto the hot pizza stone.
- Build your pizza. Brush the dough lightly with olive oil. Spread the pizza sauce evenly, leaving about ½ inch border for the crust. Sprinkle with half of the mozzarella cheese, then distribute the pre-cooked meatballs evenly across the surface.
- Add the final touches. Top with the remaining mozzarella and the Parmesan cheese. If you’re using any optional toppings, add them now – but don’t go overboard or the pizza won’t cook evenly.
- Bake to perfection. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and starting to brown in spots. The meatballs should be heated through and fully cooked.
- Finish and serve. Remove from oven and immediately sprinkle with torn fresh basil and red pepper flakes if you like a little heat. Let cool for 2-3 minutes before slicing – this helps everything set up so it doesn’t slide off when you cut it.
Substitutions and Variations
Gluten-Free: Use gluten-free pizza dough and replace the breadcrumbs in the meatballs with gluten-free panko or crushed gluten-free crackers.
Different Meat Combinations:
- All beef – Use 1½ lbs ground beef if you can’t find Italian sausage
- Turkey version – Ground turkey and turkey Italian sausage work great
- Pork and beef – Half ground pork, half ground beef for extra richness
Sauce Variations:
- White sauce – Use Alfredo sauce instead of marinara for a rich, creamy base
- Pesto base – Spread pesto on the dough before adding cheese and meatballs
- BBQ twist – Use BBQ sauce instead of marinara for a sweet and tangy flavor
Cheese Options:
- Classic – Mozzarella and Parmesan
- Fancy – Add some ricotta dollops or fresh mozzarella
- Sharp – Mix in some sharp provolone or Romano
Veggie Add-Ons: Sautéed mushrooms, roasted red peppers, or caramelized onions all pair beautifully with meatballs.
Pro Tips and Common Mistakes to Avoid
Don’t skip the pre-cooking step for meatballs. Raw meatballs on pizza will release too much fat and make everything greasy. Plus, they won’t cook evenly in the oven time it takes for the pizza.
Keep meatballs small. Big meatballs won’t cook through properly and will make the pizza hard to eat. Aim for about 1-inch diameter – they’ll look small but will be perfect.
Don’t overload the pizza. Too many toppings will make the crust soggy and prevent even cooking. Less is more when it comes to pizza toppings.
Pre-heat your baking surface. Whether it’s a baking sheet or pizza stone, having it hot when the pizza goes on helps create a crispy bottom crust.
Let it rest before cutting. Those few minutes of cooling time help the cheese set up so your toppings don’t slide off when you slice it.
Make-Ahead, Storage, and Reheating
Make-Ahead: The meatballs can be made up to 2 days ahead and stored in the refrigerator, or frozen for up to 3 months. You can also assemble the entire pizza (except for fresh basil) and refrigerate for up to 4 hours before baking.
Storage: Leftover pizza keeps in the refrigerator for up to 4 days. Store slices in airtight containers or wrap in plastic wrap.
Freezing: Cooked pizza slices can be frozen for up to 2 months. Wrap individual slices in plastic wrap, then store in freezer bags.
Reheating: For best results, reheat in a 350°F (175°C) oven for 8-10 minutes until heated through and crispy. You can also use a skillet on medium heat with a lid to crisp the bottom and melt the cheese. Microwave works in a pinch but won’t give you that crispy texture.
Serving Suggestions
This meatball pizza is substantial enough to be a meal on its own, but it’s great with some classic sides:
Caesar salad – The crisp lettuce and tangy dressing balance out all that rich, cheesy goodness.
Antipasto platter – Olives, pepperoni, and pickled vegetables make this feel like a proper Italian feast.
Garlic knots – Because sometimes you just need more bread (and let’s be honest, who doesn’t love garlic knots?).
Simple green salad – Mixed greens with balsamic vinaigrette cuts through the richness perfectly.
This pizza is also incredible for parties. Cut it into small squares and serve as appetizers – people will think you’re some kind of genius for combining two beloved comfort foods into one amazing dish.
Approximate Nutrition (Per Serving, Makes 8 servings)
- Calories: 485
- Protein: 25g
- Carbohydrates: 35g
- Fat: 26g
- Fiber: 2g
- Sodium: 950mg
Note: Nutrition values are estimates and will vary based on specific dough and cheese brands used.
Frequently Asked Questions
Q: Can I use frozen meatballs instead of making my own? A: Absolutely! Use about 20-24 frozen meatballs. Thaw them first, then follow the pre-cooking step to brown them slightly before adding to the pizza.
Q: What if my pizza dough keeps shrinking back? A: Let the dough rest at room temperature for 15-20 minutes, then try again. Cold dough is more likely to snap back. You can also let it come to room temperature longer.
Q: My meatballs are falling off the pizza. Help! A: Make sure they’re nestled into the cheese, not just sitting on top. Also, smaller meatballs stay put better than large ones.
Q: Can I make this on the grill? A: Yes! Pre-cook the meatballs in the oven first, then assemble the pizza on a piece of parchment paper and slide it onto a hot grill. Cook with the lid closed for 8-12 minutes.
Q: The bottom of my pizza isn’t crispy. What am I doing wrong? A: Make sure your oven and baking surface are fully preheated. You can also try baking directly on the oven rack for the last few minutes, or use a pizza stone if you have one.
Printable Recipe Card
Meatball Pizza
Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes | Serves: 8
Meatballs:
- 1 lb ground beef (80/20)
- ½ lb ground Italian sausage
- ½ cup breadcrumbs + ¼ cup milk
- 1 egg, beaten
- ¼ cup Parmesan, grated
- 2 cloves garlic, minced
- 2 tbsp parsley, chopped
- 1 tsp salt, ½ tsp pepper, ½ tsp oregano
Pizza: 1 lb pizza dough, 1 cup pizza sauce, 2 cups mozzarella, ½ cup Parmesan, fresh basil, olive oil
Instructions:
- Preheat oven to 425°F (220°C)
- Mix breadcrumbs and milk, let sit 5 minutes
- Add all meatball ingredients, form into 1-inch balls
- Bake meatballs 12-15 minutes until browned
- Roll out pizza dough, brush with olive oil
- Add sauce, half the mozzarella, meatballs, remaining cheeses
- Bake 12-15 minutes until golden and bubbly
- Top with fresh basil, rest 2-3 minutes before slicing
Storage: Refrigerate up to 4 days, freeze cooked slices up to 2 months
There you have it – the pizza that settles the eternal “pizza or pasta?” debate once and for all! Ever wondered why more pizzerias don’t offer this combination? Probably because once people try it, they’d never order anything else. FYI, this has single-handedly ended more dinner arguments at our house than any diplomatic treaty ever could 🙂
