Sunday, March 13, 2011

Mega Meatball hhmmmmmmmm

OK, I knew it was going to happen, but hoped it really wouldn't, I didn't like this recipe. It is so sad to me that I found one this quick. It wasn't a total bust. The kids liked it, Melissa and Seth. But Kevin and I were left feeling kind of like "Eh, that's it?". 

Both of us commented on the fact that there was a ton of meat with no real sauce to counter balance it. The meat was kind of bland. I think if it had been a mix of sausage and sirloin it would have been better? I am not sure. 

I used fresh sliced mozzarella cheese instead of the shredded kind. That might have been a mistake as well because the cheese as well was just kind of "there" no real flavor. It just seemed like nothing came together in this recipe to really make it happen. So sad.

At least it looked good. Maybe it was me, so if you try it let me know how it comes out!

Mega Meatball Pizza


  • 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


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.

Pizza Meatballs

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