Meatball Pizza Casserole Recipe 415

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MEATBALL PIZZA



Meatball Pizza image

I always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. -Mary Humeniuk-Smith, Perry Hall, Maryland

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1 prebaked 12-inch pizza crust
1 can (8 ounces) pizza sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1 small onion, halved and sliced
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed and halved
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Place crust on an ungreased 12-in. pizza pan or baking sheet., Spread sauce over crust; sprinkle with garlic powder, Italian seasoning and Parmesan cheese. Top with onion and meatballs; sprinkle with remaining cheeses. Bake 12-17 minutes or until cheese is melted.

Nutrition Facts : Calories 321 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

MEATBALL 'PIZZA' CASSEROLE



Meatball 'Pizza' Casserole image

Win over the whole crowd with our Meatball 'Pizza' Casserole. Whether they like pizza, meatballs or peppers, our Meatball 'Pizza' Casserole has it all.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 12 servings

Number Of Ingredients 6

1 Easy Meatballs Recipe
2 cans (11 oz. each) refrigerated thin crust pizza dough
1 jar (14 oz.) CLASSICO Traditional Pizza Sauce
1/2 cup chopped green peppers
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Prepare Easy Basic Meatballs as directed, except use 1 lb. each extra-lean ground beef and ground pork, shape the meat mixture into 24 (2-inch) meatballs, and increase the baking time to 15 min. or until meatballs are done (160ºF).
  • Unroll 1 pizza crust; press lightly onto bottom of 13x9-inch pan sprayed with cooking spray; spread with half the pizza sauce. Top with meatballs, arranging in 4 rows of 6 meatballs each. Cover with remaining sauce; top with peppers, shredded cheese and Parmesan.
  • Unroll remaining pizza dough; place over pizza. Pierce with large fork at 2-1/2-inch intervals to allow steam to escape.
  • Bake 20 min. or until golden brown.

Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

THE BEST MEATBALL PIZZA RECIPE



The Best Meatball Pizza Recipe image

Excellent Italian-American meatball pizza starts with the best meatballs-the rest is pretty easy.

Provided by J. Kenji López-Alt

Categories     Entree     Mains     Pizza

Time 1h

Yield 6

Number Of Ingredients 7

1 recipe Italian-American Meatballs in Red Sauce , prepared through step 5, including sauce
5 tablespoons (75ml) extra-virgin olive oil, divided
1 medium bunch fresh basil leaves, divided
1 recipe New York-Style Pizza Dough , divided into 3 balls, proofed, and ready to stretch and top
1 pound grated full-fat dry mozzarella cheese (450g; about 4 cups)
Kosher salt
1 1/2 ounces (45g) finely grated Pecorino Romano or Parmesan cheese

Steps:

  • Set aside 1/2 cup meatball mixture. Form remaining mixture into small balls, roughly 3/4 inch in diameter. Set aside on a plate in the refrigerator.
  • Place a Baking Steel on the top rack of the oven directly under the broiler and preheat oven to its highest possible temperature.
  • Heat 2 tablespoons (30ml) oil in a medium saucepan over high heat until shimmering. Add reserved meatball mixture and cook, breaking mixture up with a spoon, until lightly browned, about 3 minutes. Add sauce and half of basil, stir to combine, and bring to a simmer.
  • Add meatballs, dropping them into the simmering sauce one at a time. Cook, without moving, until meatballs are starting to set, about 2 minutes. Carefully turn meatballs in sauce and continue to cook, stirring gently and occasionally, until meatballs are fully cooked, about 3 more minutes.
  • Using a slotted spoon, transfer meatballs to a bowl or plate, taking along as little sauce as possible. Discard cooked basil.
  • Turn a single dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the rest. Gently stretch dough by draping over knuckles, forming a 12- to 14-inch circle about 1/4 inch thick. Transfer to a pizza peel.
  • Switch broiler on high. Spread approximately 2/3 cup sauce evenly over surface of crust, leaving a 1/2- to 1-inch border. Evenly spread one-third of cheese over sauce. Add one-third of meatballs. Drizzle with 1 tablespoon (15ml) olive oil and sprinkle with remaining basil leaves and salt. Slide pizza onto Baking Steel and bake until cheese is melted, with some browned spots, and crust is golden brown and puffed, 3 to 5 minutes. Transfer to a cutting board, sprinkle with 1/2 ounce Romano or Parmesan cheese, slice, and serve immediately.
  • Repeat steps 6 and 7 with remaining 2 dough balls, remaining sauce, cheese, meatballs, basil leaves, oil, salt, and Romano or Parmesan.

Nutrition Facts : Calories 1314 kcal, Carbohydrate 97 g, Cholesterol 184 mg, Fiber 8 g, Protein 56 g, SaturatedFat 27 g, Sodium 2516 mg, Sugar 11 g, Fat 78 g, ServingSize Makes 3 pizzas, serving 4 to 6, UnsaturatedFat 0 g

MEATBALL "PIZZA" CASSEROLE RECIPE - (4.1/5)



Meatball

Provided by garry53

Number Of Ingredients 6

1 recipe Basic Meatballs
2 cans (11 oz. each) refrigerated thin crust pizza dough
1 can (15 oz.) pizza sauce
1/2 cup chopped green peppers
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • PREPARE Basic Meatballs as directed, except use 1 lb. each extra-lean ground beef and ground pork, shape the meat mixture into 24 (2-inch) meatballs and increase the baking time to 15 min. or until meatballs are done (160ºF). HEAT oven to 400ºF. Unroll 1 pizza crust; press lightly onto bottom of 13x9-inch pan sprayed with cooking spray; spread with half the pizza sauce. Top with meatballs, arranging in 4 rows of 6 meatballs each. Cover with remaining sauce; top with peppers, shredded cheese and Parmesan. UNROLL remaining pizza dough; place over pizza. Pierce with large fork at 2-1/2-inch intervals to allow steam to escape. BAKE 20 min. or until golden brown.

MEGA MEATBALL PIZZA



Mega Meatball Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 14

1 pizza dough, store bought or from your favorite pizza shop
A palm full all-purpose flour or cornmeal
Extra-virgin olive oil, for drizzling, plus 2 tablespoons - 2 turns of the pan
2 tablespoons finely chopped rosemary leaves, a couple of sprigs
Coarse salt
1 1/2 pounds ground sirloin
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
Black pepper
1 (6-ounce) can tomato paste
1/2 cup grated Parmigiano-Reggiano
A handful flat-leaf parsley, chopped
1 teaspoon dried oregano
3/4 pound fresh mozzarella or brick mozzarella, your choice, sliced or grated

Steps:

  • Preheat oven to 425 degrees F.
  • On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano.
  • Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.

MEATBALL CASSEROLE



Meatball Casserole image

Use your own favorite marinara sauce or see recipe#136292 or recipe#71273 cooking time does not include cooking the meatballs, for a thicker sauce just omit the water :)

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs ground beef, shaped into meatballs (see Kittencal's Italian Melt-In-Your-Mouth Meatballs)
1 loaf Italian bread, cut into 1-in slices
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise (not salad dressing, also do not use light or fat-free)
1 teaspoon italian seasoning
pepper
1 pinch dry basil (optional)
3 cups shredded mozzarella cheese (or more if desired)
28 ounces favorite marinara sauce
1/3 cup water
1 tablespoon minced garlic (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13x9 casserole dish.
  • Bake meatballs on a shallow rack for 15-20 minutes.
  • Arrange bread in a single layer in a casserole dish.
  • (all of the bread might not be used).
  • Combine cream cheese, mayo, italian seasoning pinch basil (if using) and pepper.
  • Spread over the bread.
  • Sprinkle with just a little more than half of the mozzeralla cheese.
  • Combine sauce, water and garlic; add meatballs.
  • Pour over cheese mixture.
  • Sprinkle with remaining mozza cheese.
  • Bake uncovered, for 30 minutes or until heated through.

IMPOSSIBLY EASY CHEESY MEATBALL PIE



Impossibly Easy Cheesy Meatball Pie image

Frozen meatballs and veggies make this cheesy casserole even easier.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

1 1/2 cups refrigerated shredded hash brown potatoes (from 1-lb 4-oz bag)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup frozen sweet peas, thawed and drained
12 frozen meatballs (from 16-oz bag), thawed and cut in half
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate or deep-dish pie plate with cooking spray.
  • In small bowl, toss potatoes with salt and pepper. Layer potatoes, peas, meatballs and cheese in pie plate.
  • In medium bowl, stir Bisquick mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until center is set and top is golden brown. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 155 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 6 g, TransFat 1 g

ITALIAN MEATBALL SANDWICH CASSEROLE



Italian Meatball Sandwich Casserole image

All the ingredients for a meatball sandwich are here, just assembled in a different manner. This recipe is always a hit at our house. We NEVER have any leftovers, it is so good!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 13

⅓ cup chopped green onions
¼ cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 (1 pound) loaf Italian bread, cut into 1-inch cubes
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
1 teaspoon Italian seasoning
¼ teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
  • Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
  • In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.

Nutrition Facts : Calories 1046 calories, Carbohydrate 74.3 g, Cholesterol 153.2 mg, Fat 64.7 g, Fiber 7 g, Protein 40.8 g, SaturatedFat 25.9 g, Sodium 1875.5 mg, Sugar 15.4 g

MEATBALL PIZZA SANDWICH CASSEROLE



Meatball Pizza Sandwich Casserole image

Take Italian favorites--ready-made frozen meatballs, mozzarella, and prepared pizza sauce--and turn them into a fun casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 8

1 package (3 oz) cream cheese, softened
2 cans (15 oz each) pizza sauce
1 French baguette loaf (1 lb), cut into 1-inch-thick slices
1 1/2 cups shredded mozzarella cheese (6 oz)
1 bag (16 oz) frozen cooked Italian meatballs (about 32 meatballs), thawed
1/2 cup chopped pepperoni (2 oz)
1/2 cup chopped red bell pepper (1/2 medium)
1/4 cup shredded fresh basil leaves

Steps:

  • Heat oven to 350°F. In large bowl, beat cream cheese and pizza sauce until well blended.
  • In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of sauce mixture; arrange baguette slices over sauce. Spread top of baguette slices with 1 cup sauce mixture; sprinkle with 1/2 cup of the mozzarella cheese.
  • Stir meatballs and pepperoni into remaining sauce mixture; pour over cheese. Sprinkle with bell pepper and remaining 1 cup mozzarella cheese.
  • Bake 30 to 40 minutes or until thoroughly heated and cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 525, Carbohydrate 44 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 11 g, ServingSize 1/8 of Recipe, Sodium 1410 mg, Sugar 6 g

DEEP-DISH MEATBALL MARINARA PIZZA



Deep-dish meatball marinara pizza image

Be inspired by America's deep-dish pizzas and make our meatball marinara version with a lip-smacking sauce. It takes a little effort, but it's well worth it

Provided by Esther Clark

Categories     Dinner, Supper

Time 2h

Number Of Ingredients 21

250-300ml semi-skimmed milk
500g strong white bread flour, plus extra for dusting
1¼ tsp salt
1½ tsp fast-action dried yeast
½ tbsp caster sugar
5 tbsp olive oil plus extra for proving, the baking tray and crust
230g grated mozzarella
300g pork mince
50g fresh breadcrumbs
1 medium egg yolk
½ tsp fennel seeds, crushed (optional)
½ tbsp fine polenta
20g parmesan
a few leaves of oregano, to serve (optional)
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
1 tbsp tomato purée
2 tsp dried oregano
1 tsp sugar

Steps:

  • Gently heat the milk in a small saucepan until steaming, then remove from the heat and leave to cool slightly. Combine the flour, salt, yeast and caster sugar in a large bowl. Make a well in the centre, and pour in 4 tbsp olive oil and 250ml of the warm milk. Stir to combine, adding the rest of the milk if the dough feels dry. Tip out onto a lightly floured surface and knead for 10 mins, then put in a lightly oiled bowl. Cover and leave to rise for 1 hr 30 mins-2 hrs until doubled in size.
  • To make the sauce, heat the oil in a saucepan over a low heat and fry the onion with a large pinch of salt for 12-15 mins, or until the onion is softened and translucent. Add the garlic and fry for 1 min more. Stir in the tomatoes, tomato purée, oregano and sugar. Bring to the boil, then reduce to a simmer and cook uncovered for 15-20 mins, or until the sauce has thickened. Season. If you prefer a smooth sauce, blitz with a hand blender.
  • Lightly oil a roughly 33 x 23cm baking tray. Roll the risen dough out slightly with a rolling pin, then stretch it over the tray and into the corners, pushing it up the edges to make a lipped crust. Spread over the tomato sauce and top with most of the mozzarella. Cover and leave to rest for 30 mins.
  • Heat the oven to 240C/220C fan/gas 8 with a baking sheet inside to heat up - it should be large enough to hold the pizza tray. Combine the pork, breadcrumbs, egg yolk, fennel seeds and some seasoning in a large bowl. Mix everything with your hands for about 5 mins until well combined, then roll the mixture into 12 balls. Heat the remaining oil in a large non-stick frying pan over a medium heat, and fry the meatballs for 5 mins until evenly browned. Set aside.
  • Brush the crust of the pizza with a little oil, then sprinkle over the polenta. Top the pizza with the meatballs, pressing them into the sauce and cheese a little, then scatter over the remaining mozzarella. Immediately slide the pizza tray onto the hot baking sheet and bake for 15-18 mins, or until the pizza is cooked through in the middle and crisp around the edges. Scatter over the parmesan and oregano, then slice into six squares to serve.

Nutrition Facts : Calories 686 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium

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MEATBALL PIZZA RECIPE | THE FOOD CAFE | JUST SAY YUM
2018-11-15 Preheat oven to 450 degrees. Place crust over skillet and fold excess down and inward to form a deep-dish crust. Make a few 1 inch slits in bottom of dough and bake for 10 …
From thefoodcafe.com


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