Pizza Meatballs
This recipe was developed as a collaboration with The Spice and Tea Exchange in Blowing Rock, NC. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste as you browse. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.
This Pizza Seasoning Spice Blend was one I was very happy to work with. Ideas for this spice were all over the place, but I landed on meatballs. These are really yummy and yummier – is that even a real word? – under a blanket of warm marinara and melty cheese. Talk about a delicious appetizer for the holidays, birthdays, football parties, or food prep for your work week!
I was tempted to add garlic and onion powders, but I decided to let the Pizza Seasoning speak for itself. It is salty enough that I did not have to add any salt or pepper. The Pizza Seasoning held its own.
The recipe can easily be halved. See Notes below recipe card for more info and tips.
Enjoy!
Pizza Meatballs
Ingredients
- 3/4 cup seasoned bread crumbs, see Notes
- 1 cup whole milk, see Notes
- 1 pound ground chuck (80/20)
- 1 pound ground Italian sausage,
- 2 eggs
- 1/2 cup Parmesan cheese, finely shredded
- 3 - 4 tablespoons Pizza Seasoning Spice Blend, or to taste, The Spice and Tea Exchange
- 2 tablespoons Italian parsley, minced
- 1 24-ounce jar favorite marinara, or my Quick and Simple Marinara, optional
- 2 cup Mozzarella cheese, shredded, optional
Instructions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with heavy-duty aluminum foil or parchment paper. If using foil, lightly spray the foil with nonstick spray.
- In a small bowl, combine the bread crumbs and milk. Stir. The mixture will be very fluid at first, and will thicken as it stands. Set it aside.
- In a large bowl, combine the beef and sausage. Add the eggs and soaked bread crumbs. Gently mix.
- Add the cheese, Pizza Seasoning, and parsley. Stir, using your hands, or a stand mixer fitted with the blade on low speed, until thoroughly combined. (I don’t really the stand mixer this method, but it does keep your hands cleaner. Disposable gloves work well, too, for your hands' cleanliness.)
- Scoop about a tablespoon from the meat mixture and make a small “patty.” Fry the patty (do not microwave even though it’s quicker) then taste and adjust any seasonings.
- Using a #24 (red handle/almost 2 T) disher, a spoon, or your fingers, scoop (equal-amounts) the meat mixture, shape into meatballs and place onto the baking sheet.
- Bake for 25 to 30 minutes, or until a digital thermometer reads 165 degrees F.
- Remove from the oven, place onto a platter and serve warm with hefty toothpicks or a fork. Or, place the meatballs into an oven-proof baking dish. Pour marinara sauce over the top, sprinkle with shredded mozzarella and pop under the broiler just until the cheese is melted and lightly browned.
- Leftovers can be kept in an airtight container for up to 5 days. Baked meatballs can be frozen in an airtight container for up to 3 months.
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