Cheesy Pizza Meatballs
Cheesy Pizza Meatballs
Appetizer

C h e e s y   P i z z a   M e a t b a l l s

Mozzarella-stuffed meatballs baked, then bathed in warm Don Pepino Pizza Sauce with Parmesan and topped with pepperoncini and basil.

recipe

how to make
Cheesy Pizza Meatballs

Recipe Detail

Serves
20

Ingredients

Meatballs: Ground beef
1 pound
Meatballs: Milk
1/4 cup
Meatballs: Seasoned panko breadcrumbs
1/2 cup
Meatballs: Egg
1
Meatballs: Italian seasoning
1 teaspoon
Meatballs: Garlic cloves, minced
2
Meatballs: Fresh parsley, minced
2 tablespoons
Meatballs: Kosher salt
1 teaspoon
Meatballs: Black pepper
1/4 teaspoon
Meatballs: Mozzarella pearls
1 (8 oz) package
Sauce: Don Pepino Pizza Sauce
1 (14.5 oz) can
Sauce: Parmesan cheese
1/3 cup
Sauce: Red pepper flakes, optional
1/2 teaspoon
Garnish: Garlic salt
2 teaspoons
Garnish: Pepperoncini slices
2 tablespoons
Garnish: Fresh basil leaves, sliced
2 tablespoons
Garnish: Parmesan cheese, grated
2 tablespoons
  1. Step 1

    Combine panko, egg, and milk, then gently mix in the beef, Italian seasoning, garlic, parsley, salt, and pepper without overworking.

    Cheesy Pizza Meatballs
  2. Step 2

    Heat oven to 400°F, wrap each portion of meat around a mozzarella pearl, and bake on a lined sheet for 12 minutes.

    Cheesy Pizza Meatballs
  3. Step 3

    While the meatballs bake, heat Don Pepino Pizza Sauce with Parmesan (and red pepper flakes, if using), then transfer the cooked meatballs into the hot sauce.

    Cheesy Pizza Meatballs
  4. Step 4

    Thread each meatball onto a wooden pick with two mozzarella pearls.

    Cheesy Pizza Meatballs
  5. Step 5

    Return the skewered meatballs to the oven for 5-6 minutes until the cheese melts.

    Cheesy Pizza Meatballs
  6. Step 6

    Sprinkle with garlic salt and top with pepperoncini, basil, and Parmesan before serving.

    Cheesy Pizza Meatballs

People Have Opinions
About Their Sauce.

4.9

2,300+ REVIEWS

  • Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.

    — marie t., hackensack, nj

  • I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.

    — frank d., staten island, ny

  • We use it behind the counter at our shop. Consistent every batch, which matters more than people think.

    — angelo's pizzeria, newark, nj