Pizza Meatballs
Pizza Seasoning Spice Blend by The Spice and Tea Exchange in Blowing Rock, NC creates a fun meatball dish for parties and easy food prep!
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.
Notes
This recipe calls for seasoned bread crumbs. If you use unseasoned or panko, you’ll need to add more seasonings, either salt, pepper, or the Pizza Seasoning.
With the recipe exactly as written above, I did not need to add any additional salt or pepper. I did use 4 tablespoons (the whole 1-ounce packet) for my meatballs. I thought they were perfect; my husband thought they were just barely salty. A good reason to make and cook a small patty before scooping all your meatballs, to check your seasoning.
“Finely Ground White Pepper” by The Spice and Tea Exchange would be a delicious addition, though!
You could use dried Italian Parsley in place of fresh. Slices of fresh Mozzarella would be very, very good here, too. I love fresh Mozzarella on pizza!
I used whole milk. More fat = more flavor.
The recipe can be easily halved.
You may bake the meatballs in an air fryer or saute/fry on the stovetop. You may also pop the meatballs under the broiler to finish cooking for more browning - but, you must keep an eye on them and use a thermometer.
You could use all ground chuck or ground chuck and ground pork, but the Italian sausage tastes like an all-meat pizza to me!
The nutrition chart does not include Mozzarella nor marinara sauce. The chart is only a guesstimate.
Nutrition Facts
Pizza Meatballs
Amount per Serving
Calories
325.04
% Daily Value*
Fat
20.05
g
31
%
Saturated Fat
7.8
g
49
%
Trans Fat
0.67
g
Polyunsaturated Fat
0.85
g
Monounsaturated Fat
8.06
g
Cholesterol
105.22
mg
35
%
Sodium
1544.43
mg
67
%
Potassium
333.91
mg
10
%
Carbohydrates
10.53
g
4
%
Fiber
0.69
g
3
%
Sugar
2.19
g
2
%
Protein
24.72
g
49
%
Vitamin C
1.36
mg
2
%
Iron
4.17
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!