Pizza Skillet Meatballs Recipe

A wooden spoon scooping a pizza meatball from a skillet.

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!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free

Keyword: pizza meatballs, skillet meatballs

Method: Oven, Stove Top

Servings: servings

Equipment

1 Large Bowl
1 Large Oven-Safe Skillet

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

Nutrition