Handheld Meatball Pizzas
8 - handeld pies
These are a fantastic and delicious recipe for so many different occasions and also to store in your freezer for an easy snack or family dinner. To make this recipe quickly there are a couple tricks that you can use. If your making Nana's Spaghetti & Meatballs for dinner during the week, make some extra sauce and meatballs and use the leftovers in the handheld pizza bites! It can also be easier by using store bought marinara and pizza dough, with both of those these will be ready to eat in under 1 hour! You can also double or triple the recipe and put the extras in your freezer, take them out a few hours before you want to eat and let them thaw, or put them in the fridge over night, reheat in oven when ready to serve and enjoy!
1 pkg Mulay’s Meatballs
Your favorite pizza dough (or make your own with the bread recipe below)
1 ½ cup Marinara (your favorite, or make your own with our Nana’s Recipe)
1 med. bag mozzarella cheese
Any other pizza toppings you would like
8-9 c. Flour
2 Tbsp. yeast
¼ c. Sugar
2½ c. Water
¼ tsp. Salt
¼ c. oil
½ stick Butter
Bread Recipe Ingredients
First prepare all ingredients, put together your marinara, pizza dough, and pizza toppings. Cook your meatballs - the easiest way to do this for this recipe would be to spread thawed meatballs out on a baking sheet and bake them at 425°F. Bake in oven on middle rack for 15-17 minutes. Cook meatballs to 165°F.
Once all ingredients are prepped - roll out your pizza dough and cut into circles large enough to cover the bottom and sides of your muffin tin cups (if you have one with larger cup sizes that would work best), with slightly extra for crust, don’t roll your dough to thin as you want the pies to be able to support themselves.
Inside each of the cups, lined with pizza dough, place one meatball in each, smother with marinara, other pizza toppings, and top with cheese (which is always optional).
Reduce oven temperature to 350°F. Cook for 16-18 min when done they should be light brown on the edges. Carefully, remove from oven and muffin tins and serve. If you are making a bunch of these to freeze place them on a cooling rack and once cooled then portion out into zip block bags and freeze.
In a large bowl combined 2 Tbsp sugar, 2 Tbsp. yeast, 1½ c. flour, 1½c. hot water (water should be warm to touch not boiling so you do not kill yeast). Set large bowl in sink full of hot water until it is bubbly.