Supreme Pizza Meatballs
My meatball streak continues with yet another delicious meatball recipe to share on here. These Supreme Pizza Meatballs are the answer to our pizza nights at home during this quarantine…without the hassle of making homemade dough. Who has the time?
This is pizza with a fun twist that I’m sure everyone will love. I never order (or make) supreme pizzas typically because the veggies are always placed raw on top of the pie and then they produce too much moisture and you end up with soggy pizza with even soggier vegetables. This recipe however, solves that problem by sautéing the vegetables first until golden brown and then adding the sauce. It might seem like an extra step, but it’s well worth it. If you serve this with crusty toasted bread slices, it’ll be just like you’re having pizza, but you’re not. You’re having pizza meatballs and I think it’s the next best thing.
Supreme Pizza Meatballs
Equipment
- Mixing bowl
- Skillet
Ingredients
Meatballs:
- 1 pound lean ground beef 85% is good
- 1 pound hot or mild Italian sausage
- 1 large egg
- 1/2 cup bread crumbs plain Italian or Panko
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon crushed red pepper flakes optional
- 2 tablespoons olive oil
- 1 small yellow or red onion diced
- 2 garlic cloves minced
- 1 medium green bell pepper diced
- 1 pint crimini or button mushrooms sliced
- 2.25 ounces sliced black olives drained
- 6 ounces pepperoni slices
- 2 cups shredded Mozzarella cheese
- Fresh basil for garnish
- Toasted baguette slices for serving
Sauce:
- 28 ounces whole peeled tomatoes (with their juice)
- 8 ounces can tomato sauce
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 2 tablespoons fresh parsley leaves
- 8 fresh basil leaves
Instructions
- Preheat oven to 375°F.
- To make the meatballs, in a large bowl, mix together the ground beef, sausage, egg, bread crumbs, salt, pepper, basil, parsley, and red pepper (if using) until well combined. Roll about 2 tablespoons or so of the mixture in between your palms and place a baking sheet or platter. Continue rolling and shaping the remaining mixture until all the meatballs are done.
- Heat a very large oven-safe skillet, over moderate heat. Once hot, drizzle in the oil and place in half of the meatballs. Cook until browned on both sides, about 3 to 4 minutes per side. We’re not looking to cook the meatballs all the way at this point, just develop color and flavor. Transfer to a plate and continue browning the second batch.
- Stir in the onion, garlic, bell pepper and mushrooms into the same skillet, picking up any browned bits on the bottom of the pan. Cook until softened and just beginning to brown, about 8 to 10 minutes. Once the veggies have started to brown, season with a pinch of salt, pepper and red pepper flakes (if you like a bit of a kick).
- Meanwhile, to make the pizza sauce, combine all of the ingredients in a food processor or blender and pulse until smooth.
- Pour the sauce into the skillet with the veggies and add in the black olives, giving it all a stir until combined. Nestle in the meatballs in a single layer, lower the heat and bring to a simmer. Cover the top with pepperoni slices and then sprinkle with cheese. Bake until the sauce is bubbly and the cheese has melted, about 18 to 20 minutes.
- Carefully remove from the oven and garnish with fresh basil before serving. Serve with crusty bread slices. Enjoy!
