Tasty Meatball Pizza

This dish brings together two Italian favorites in one cozy meal. You pile tomato sauced spaghetti and homemade meatballs onto a crunchy pizza crust, then go heavy on the melty cheese.

We always end up making this for Friday movie night. My kids named it "the super dish" because picking between pizza and pasta is no longer a problem.

Tasty Ingredients

• 450 g lean ground beef: these make juicy but not greasy meatballs
• 75 ml breadcrumbs: these hold the meatballs together and keep them tender
• 45 ml grated parmesan: bold flavor boost for the meatballs
• 45 ml fresh parsley: chop it fine for a pop of color and brightness
• 25 ml dijon mustard: gives a surprising flavor kick
• A pinch smoked paprika: puts another level of taste in your meatballs
• A pinch cayenne pepper: just enough to gently spice things up
• One garlic clove: mince it fine for unbeatable aroma
• One egg yolk: the meatballs hold together so much better with this
• 45 ml olive oil: brush on the meatballs before baking for a golden finish
• 500 ml regular tomato sauce: homemade or a good store-bought one
• Salt and pepper: add as much as you want to suit your taste
• 450 g spaghetti noodles: pick a good Italian brand if you can
• Pizza dough: from scratch or store-bought, whatever time lets you do
• 500 ml shredded mozzarella: so stringy and tempting right out of the oven

Step-by-Step Directions

Get Your Oven Ready:

Crank your oven up to 230°C. You want it nice and hot for those meatballs to get brown on the outside and stay moist inside.

Mix the Meatball Stuff:

In a roomy bowl, toss in all the meatball ingredients except the tomato sauce and oil. Use your hands to mix, but don't press too hard or your meatballs will be tough.

Shape into Balls:

Dampen your hands and roll the mixture into balls, about 3 cm big. Try to make them the same size so everything cooks evenly. It also makes a great bite with just enough filling every time.

Arrange and Oil:

Place the balls onto a lightly greased oven dish, spacing them out. Brush on plenty of olive oil so they turn golden when they bake.

Bake Until Golden:

Put the dish of meatballs in the middle of the oven for 10 minutes, just until you see a nice color. This helps lock in their juices.

Lower the Heat:

Bump the oven back down to 180°C. This way, the meatballs finish cooking in the middle but don't burn on the outside.

Sauce the Meatballs:

Pour tomato sauce over the meatballs, coat them well, and taste to check seasoning. As it all bakes, the flavors mix right in.

Bake Until Tender:

Let everything bake another 30 minutes. The sauce thickens and soaks into your meatballs, keeping them soft.

Separate:

Take the meatballs out of the sauce gently. Keep them for topping later. You’ll need the sauce for the noodles.

Crank the Oven Up Again:

Turn your oven back to 230°C to get the pizza dough crispy and your cheese really bubbly.

Get Your Pizza Pans Ready:

Generously oil two round 23cm pans. That way, your pizza crust won’t stick and slides out easily after baking.

Cook Your Pasta:

Boil a big pot of salted water and cook the spaghetti noodles following the box or just until they're still springy (al dente) for the best texture.

Toss Pasta with Sauce:

Drain your noodles and mix them into the saucy goodness right away. Doing this while hot lets the pasta soak in all the flavor.

Shape Your Dough:

Lightly flour your worktop, split the dough in half, and stretch each into circles to fit your pans.

Layer Everything On:

Spread the sauced spaghetti on each crust, then arrange your meatballs over the top for a great look and taste in every slice.

Add the Cheese:

Shower both pizza pastas with lots of mozzarella, covering everything so it melts into a gorgeous golden layer.

Bake and Enjoy:

Bake your creations for 10 to 15 minutes. You want a crisp base and molten, slightly browned cheese. Dig in while it’s hot and gooey.

I'm totally hooked on Dijon mustard in meatballs. My grandma let me in on that trick and it really changes the taste game. When I first served this to my in-laws from Quebec, they instantly wanted to know how it was made—they couldn’t believe the secret kick.

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Storage Tips

This dish keeps well in a tight container in the fridge for two to three days. To warm it back up, use your oven instead of the microwave so the crust doesn’t go soggy. You can freeze individual cooked servings for up to 2 months. Thaw them in your fridge, then reheat at 180°C for about 15 minutes in the oven.

Fun Tweaks

This one’s super flexible depending on what you’re craving. Want it lighter? Switch the beef to ground turkey or chicken. Doing it veggie? Lentil or chickpea meatballs with the same seasonings are awesome. Change up the cheese too—try a mix of mozzarella with provolone or cheddar for bolder flavor.

Backstory

Pizza-ghetti is a true North American comfort food and a Quebec classic. It popped up in Montreal’s Italian spots back in the seventies because people couldn’t decide between pizza or spaghetti. It started as two side-by-side dishes, but this all-in-one stacked version is way more fun. Kids love it and adults do too, since you can share around the table.

Pro Tips

Make your sauce and meatballs a day before for even bigger flavor.

• Mix ground beef and pork for mega-tasty meatballs
• Top with fresh basil right before eating for a fresh hit

Frequently Asked Questions

→ How can I prepare flavorful meatballs for this pizza?

Combine ground beef with breadcrumbs, parmesan, spices, egg yolk, and fresh herbs. Shape into balls and bake before tossing in tomato sauce.

→ Can I use store-bought pizza dough?

Of course, pre-made dough works well and saves time! Just roll it into a circle before adding your toppings.

→ What’s the best tomato sauce for this dish?

Homemade or mild store-bought tomato sauce works great to complement the flavors of the spaghetti and meatballs.

→ What cheese can replace mozzarella?

Try mild cheddar, grated emmental, or gruyere if you're looking for a slightly different flavor.

→ What sides go well with Spaghetti-Meatball Pizza?

A light green salad or some sautéed veggies pair nicely to balance your meal.