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Meatball Pizza Recipe

Meatball Pizza Recipe

I always keep meatballs and pizza crusts in the freezer to make this specialty at the spur of the moment. Add a tossed salad, and you have a delicious dinner. —Mary Humeniuk-Smith, Perry Hall, Maryland
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 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 (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese


  • 1. Preheat oven to 350°. Place crust on an ungreased 12-in. pizza pan or baking sheet.
  • 2. 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. Yield: 8 slices.

Nutritional Facts

1 slice equals 321 calories, 16 g fat (8 g saturated fat), 36 mg cholesterol, 755 mg sodium, 28 g carbohydrate, 2 g fiber, 17 g protein.

Reviews for Meatball Pizza

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Reviewed Apr. 29, 2016

"My husband and I enjoyed this recipe for a quick dinner. I'm mad at myself because I forgot I had green peppers in the fridge that I think would have been a wonderful addition to the pizza. I picked up a package of two pizza crusts that came with two sauce packets at Aldi's and used a 16 ounce bag of frozen meatballs to make both pizzas. We loved them!"

Reviewed Apr. 8, 2016

"I made this for dinner tonight with homemade dough and canned sauce from our garden last summer. My husband really liked it. We only used 9 meatballs, but still that was plenty. The only thing we could change is next time we would either cook the onions first or just forget them all together or even possibly used dried."

Reviewed Mar. 27, 2016

"This was reprinted in the April May 2016 issue of Simple & Delicious, and I immediately liked the idea and thought it could be easily cut down for a smaller pizza. I used a jarred sauce, rather than one from a can, and only four meatballs, which I cut into thirds. I added sliced black olives and tiny diced green pepper, and before topping with the cheese, I upped the heat with a few dashes of hot sauce. I reduced the b baking time to 10 minutes. yummy."

Reviewed Mar. 25, 2016

"We have a grandson that LOVES meatballs and meatball pizza. Now I can make him one anytime. Easy and tasty!"

Reviewed Mar. 19, 2016

"Th family loved this pizza. I used homemade meatballs I had in the freezer and cut them up into quarters or smaller since they are larger then typical store bought."

Reviewed Jul. 16, 2014

"Easy to make and great flavor. It was a big hot with the kids!"

Reviewed Apr. 13, 2013

"I thought this was okay but not great. This was the first time I tried meatballs on pizza and I think the flavor/texture combination just isn't my favorite."

Reviewed Mar. 24, 2012

"Great recipe. I added pepperoni, onions and peppers and used tortillas for the pizza base. They made great personal pizzas and everyone could personalize their topping."

Reviewed Feb. 21, 2012

"Very very good!!"

Reviewed Jan. 11, 2012

"Quick and easy to make. I did cut the meatballs into quarters instead of halves. Left out the onions and added mushrooms for my family's taste. I also put it under the broiler for a minute or two at the end of the cooking time to brown the top. The kids loved it."

Reviewed Aug. 1, 2011

"Loved it...only thing I will do differently next is cut up meatballs."

Reviewed Jul. 22, 2010

"This is one of the best recipes i've tried. It is by no means low-fat but it is delicious and very easy and quick. It was a great Saturday lunch. The only thing I will change the next time I make it is to cut the meatballs in quarters for easier serving."

Reviewed Mar. 18, 2010

"Looks great, can't wait to try it."

Reviewed Jul. 16, 2009

"Bet this would really be wonderful to make . Good idea."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.