Meatball Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C) with a pizza stone or baking steel inside for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C). Dust a pizza peel or baking sheet with semolina or cornmeal to prevent sticking.

Brush the pizza dough lightly with 1 tablespoon olive oil and stretch or roll into a 12-inch round on the prepared peel or sheet.

Make quick red sauce

In a small saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 2 cloves minced garlic and sauté 30–45 seconds until fragrant but not browned. Add 1 cup crushed tomatoes, 1 tablespoon tomato paste, 1 tsp dried oregano, 1 tsp sugar (optional), 1 tsp salt and 1 tsp black pepper. Stir, bring to a gentle simmer and cook 8–10 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and let cool slightly.

Spread about 3/4 cup of the cooled sauce evenly over the prepared dough, leaving a 1/2-inch rim.

Mix and form meatballs

In a bowl combine 12 oz ground meat, 1 cup breadcrumbs, 1/4 cup milk, 1/4 cup grated Parmesan, 1 beaten egg, 1 minced garlic clove, 2 tbs chopped parsley, 1 tsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Mix gently until just combined (do not overwork). Portion into 12 small meatballs (about 1 inch diameter).

Brown meatballs

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the meatballs in a single layer, leaving space between them. Brown on all sides, about 2–3 minutes per side, turning carefully. They do not need to be fully cooked through (they will finish in the oven). Transfer browned meatballs to a plate lined with paper towel.

If desired, you can nestle each browned meatball into the pizza sauce on the dough so they sit slightly embedded in sauce when baked.

Arrange the browned meatballs evenly over the sauce-covered dough (about 10–12 meatballs). Scatter or arrange 8 oz torn/sliced fresh mozzarella evenly across the pizza, distributing cheese around and between meatballs.

Sprinkle 1/4 cup shaved Parmesan and 1/4 tsp dried oregano over the top for flavor. Add a light sprinkle of red pepper flakes if using.

Transfer pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is melted and bubbling. If using a lower oven temp, bake 12–15 minutes as needed.

Rotate the pizza halfway through baking for even browning.

Remove pizza from oven and let rest 2 minutes. Scatter fresh basil leaves across the top. Drizzle a tiny bit of olive oil if desired.

Slice into 6–8 pieces and serve immediately.