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Pizza Skillet Meatballs offer all the flavor of your favorite pizza in a hearty, protein-packed meal! Combined and cooked in a single skillet in under an hour, this is a fun recipe that’s virtually foolproof.
Savory, cheesy, and free from panko breadcrumbs or flour, these pepperoni pizza meatballs are also gluten-free and dairy-free-friendly!
Pizza Night Just Got an Upgrade!
Honestly, who doesn’t love pizza? We serve it every once and a while as a fun treat, and I love to make my own using my gluten-free pizza crust or Paleo eggplant pizza crust. However, more often than not, I prefer to infuse the saucy, cheesy flavors into more filling, well-rounded meals, and these pizza meatballs are one dish that never disappoints!
Stuffed with cheese, they turn out juicy and flavorful, and the marinara sauce takes them over the top. I’ve even snuck in sautéed veggies like onions, mushrooms, and peppers to add more fiber and nutrients, and I never have any leftovers. Whether you’re looking for an easy weeknight meal or to satisfy a pizza craving, this skillet meatball recipe always hits the spot. In fact, it’s so popular in my house that I often make multiple batches and store leftovers in an airtight container in the refrigerator to reheat later.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
Meatballs
- Ground Meat: I prefer to use lean ground beef, 80% or leaner. You can also substitute ground pork, ground turkey, or ground chicken if preferred.
- Egg: This acts as a binder, holding the meatballs together while adding moisture, keeping the meatballs tender.
- Seasonings: Salt, pepper, garlic powder, and Italian seasoning infuse the meatballs with a classic pizza taste.
- Mini Mozzarella Balls: If you can’t find mozzarella balls, you can also slice up fresh mozzarella cheese. Alternatively, feel free to experiment with any cheese you like best! Feta cheese makes a great substitution. Or, omit it completely if you need to keep this recipe dairy-free.
Sauce
- Garlic: I use two teaspoons of freshly minced garlic, but you can add more if you’re a big garlic fan.
- Marinara Sauce: Use your favorite store-bought or homemade marinara sauce. Or, substitute pizza sauce or tomato sauce, and adjust the herbs and spices as needed.
- Pepperoni: Use regular pepperoni or turkey pepperoni for a slightly lighter option.
- Fresh Basil: This adds a bright pop of flavor that balances some of the richness well.
Serving
- Cheese: Ricotta and Parmesan cheese add the finishing touch. Look for plant-based options, if needed.
- Pesto: I use either spinach basil pesto or nut-free pesto, but store-bought options are also great.
- Fresh Basil: This ties in all the flavors. Parsley tastes great, too!
Where I Buy My Beef
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Pizza Skillet Meatballs
- Prepare the meatballs: In a large bowl, mix the meatball ingredients just until combined. Then, portion the meat mixture into 12 golf ball-sized meatballs. Press a mini mozzarella ball into the center of each one, sealing the meat around it.
- Brown the meatballs: Sear the meatballs in olive oil in an oven-safe skillet over medium-high heat. They don’t need to be fully cooked, but make sure all sides are browned! Then, remove the meatballs from the skillet and set them aside.
- Make the sauce: Sauté garlic in the same skillet until fragrant. Be careful not to burn! Then, pour in the marinara sauce, and stir in the pepperoni. Bring the mixture to a simmer, and stir in the fresh basil.
- Bake: Nestle the browned meatballs into the sauce in a single layer, and spoon some of the sauce on top. Then, bake until the meatballs are fully cooked. You’ll know they’re done when they reach an internal temperature of 160°F!
- Add the ricotta: Top each meatball with a few small dollops of ricotta, and bake again until the ricotta is warmed through and just beginning to melt.
- Garnish and serve: Add a sprinkle of Parmesan, pesto, and fresh basil. Enjoy warm on their own. Or, add a side of gluten-free garlic bread and a tomato garlic confit caprese pasta salad or a Caesar salad. You can also serve the meatballs over rice, noodles, or cauliflower rice to soak up all the sauce. Use leftovers to make pizza meatball subs, too!
Kitchen Tools I Use
More Pizza-Inspired Recipes To Try
Pizza Skillet Meatballs Recipe
A family-favorite dinner, these pizza skillet meatballs are a higher-protein take on pizza night. Savory, stuffed with cheese, and covered in marinara sauce and even more cheese, they're quick and easy to make in a single skillet and taste even better than takeout!
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Mini mozzarella balls 1 per meatball, about 12 total
For the Sauce:
- 2 teaspoons minced garlic
- 24 oz marinara sauce
- 1 cup pepperoni thinly sliced and lightly packed
- ½ cup fresh basil thinly sliced and lightly packed
For Serving:
- ½ to ¾ cup ricotta cheese
- Grated Parmesan cheese
- Pesto
- Additional basil sliced or whole
Instructions
Preheat the Oven:
- Preheat oven to 400°F.
Prepare the Meatballs:
- In a large bowl, mix together the ground beef, egg, salt, pepper, garlic powder, and Italian seasoning until just combined. Form into 12 golf ball-sized meatballs. Press a mini mozzarella ball into the center of each one, sealing the meat around it.1 lb ground beef, 1 large egg, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, Mini mozzarella balls
Brown the Meatballs:
- Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Add the meatballs and brown on all sides, about 2 minutes per side. (They don’t need to be fully cooked yet.) Remove meatballs from the skillet and set aside.
Make the Sauce:
- In the same skillet, add garlic and sauté for about 1 minute, until fragrant. Pour in the marinara sauce and stir in the pepperoni. Bring to a simmer, then stir in the fresh basil.2 teaspoons minced garlic, 24 oz marinara sauce, 1 cup pepperoni, ½ cup fresh basil
Bake the Meatballs:
- Nestle the browned meatballs into the sauce and spoon some sauce over the tops. Transfer the skillet to the oven and bake for 10–15 minutes, or until the meatballs are fully cooked through.
Add the Ricotta:
- Remove skillet from the oven and top each meatball with small dollops of ricotta. Return to the oven for an additional 4 minutes, or until the ricotta is warmed and just beginning to melt.½ to ¾ cup ricotta cheese
Garnish and Serve:
- Finish with grated Parmesan, a drizzle of pesto, and more fresh basil. Serve hot and enjoy!Grated Parmesan cheese, Pesto, Additional basil
Notes
*Nutrition information does not include extra toppings.
Storing:
– Fridge: Allow the meatballs and sauce to cool completely before storing. Transfer them to an airtight container, making sure the meatballs are submerged in sauce to help keep them moist. Store in the fridge for up to 4 days.
– Freezer: For longer storage, arrange cooled meatballs (with or without sauce) in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe container or resealable bag. Store for up to 3 months. Thaw overnight in the refrigerator before reheating.
– Reheating: Warm leftovers in a skillet over medium-low heat or in the oven at 350°F until heated through. If reheating from frozen, allow extra time and add a splash of broth or marinara to prevent drying out
– Fridge: Allow the meatballs and sauce to cool completely before storing. Transfer them to an airtight container, making sure the meatballs are submerged in sauce to help keep them moist. Store in the fridge for up to 4 days.
– Freezer: For longer storage, arrange cooled meatballs (with or without sauce) in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe container or resealable bag. Store for up to 3 months. Thaw overnight in the refrigerator before reheating.
– Reheating: Warm leftovers in a skillet over medium-low heat or in the oven at 350°F until heated through. If reheating from frozen, allow extra time and add a splash of broth or marinara to prevent drying out
Nutrition
Serving: 1servingCalories: 559kcalCarbohydrates: 12gProtein: 33gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 173mgSodium: 1974mgPotassium: 974mgFiber: 3gSugar: 6gVitamin A: 1131IUVitamin C: 13mgCalcium: 154mgIron: 5mg
