Pizzeria Meatballs
There’s nothing quite like heading to your favorite pizzeria and biting into a mouthwatering meatball grinder—smothered in rich marinara, gooey melted cheese, and served on a perfectly toasted fresh roll. But have you ever noticed that pizzeria-style meatballs have a distinct flavor? They’re more pungent with garlic and onion, incredibly dense, and packed with flavor that sets them apart from traditional homemade meatballs.
Well, look no further! I’m going to share my authentic pizzeria meatball recipe so you can enjoy that same bold, savory taste anytime—without ever leaving your home.
Ingredients
Makes approximately 7-8 meatballs
1 lb ground beef (80/20)
1 lb ground pork
1 1/4 cups seasoned breadcrumbs
2 eggs
1 tbsp granulated garlic
1 tbsp granulated onion
1 tsp kosher or sea salt
1/2 tsp ground black pepper
7g fresh parsley, chopped
Instructions
Preheat & Prepare
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
Mix the Ingredients
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, eggs, granulated garlic, granulated onion, salt, black pepper, and chopped parsley.
With your stand mixer, mix for approximately 30 seconds. (remember they are dense)
Form the Meatballs
Scoop out 6 oz portions of the mixture and roll them into meatballs. You should get about 7-8 large meatballs.
Place them evenly spaced on the prepared baking sheet.
Bake the Meatballs
Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Let the meatballs cool, slice them to desired thickness and place them on your fresh grinder roll with mozzarella cheese and marinara sauce. Bake at 400°F (200°C) until cheese is melted.
👉 Tip: Freeze any leftover meatballs in a freezer safe container for up to three months. To reheat, thaw the meatballs and place them in a saucepan covered with water. Heat over low meat until meatballs come become warm inside,(about 15-20 minutes)