Introduction: Homemade Meatballs 2 Ways: Meatball Pasta + Meatball Pizza!
Homemade Meatballs are easy to make. They taste good and freeze well. You can save a lot of time when you make loads of meatballs at a time for different dishes. You can always save extra by freezing. They could last for up to 3 months in the freezer. It’s also a very versatile ingredient. Let’s see how I incorporate my homemade meatballs in my pizza and pasta dish!
For 34pcs Meatballs in total:
45g Shredded Cheese (any of your favorite kind)
300g Minced Beef
360g Minced Pork
For Pasta dish:
1 Medium-sized Onion (diced)
1 bulb Garlic (diced)
2 strips Bacon (diced)
26 pcs Homemade Meatballs
For the 11’ Pizza:
1pc Pizza Dough (I used my homemade pizza dough. Store-bought pizza dough would be fine too)
5pcs Homemade Meatballs (halved)
2 strips Bacon (diced)
1 Red Pepper (Sliced)
1 Yellow Pepper (Sliced)
1 Green Pepper (Sliced)
1 cup Shredded Cheese (We are cheese lovers!)
1 tsp Brown Sugar
~1/2 tsp Garlic Salt
4 tbsp Tomato Puree
1/2 tbsp Oliver Oil
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Step 1: Make the Meatballs!
Preheat the oven to 180 degree Celcius. Put all crackers in a zip-log bag. Crush them into small bits using a rolling pin. In a large mixing bowl, mix together the minced beef and the minced pork. Add black pepper, garlic salt, egg, crushed crackers, shredded cheese respectively and mix well. Then weigh 25g of the meatball mixture and roll it into a little tennis ball. Place the meatballs onto the parchment paper-lined baking trays. Before baking, you could microwave one meatball for tasting. Then you could decide if you need any seasoning adjustments. If the taste is right, simply bake the two trays of meatball for 30 mins in the oven. Reverse the tray positions mid-way during baking. Yay! Meatballs done! You could save extra ones in the freezer (While I cooked, 3 pcs were gone the instant they were right out of the oven. There’s just no extra ones.) Put the meatballs aside to cool while preparing for the pasta dish and the pizza.
Step 2: Cook the Pasta!
Boil the pasta in salted water for 8-9 minutes until al dente. Drain the pasta to remove excess starch and moisture. Preheat the pan. Without adding oil, add the diced bacon to render its fat. As the fat in the bacon releases excess oil, the use of cooking oil can be kept minimal. Add only 1 to 2 tsp of cooking oil, saute the diced garlic and onion. Add the pasta, garlic powder, onion powder and black pepper. Mix well. Divide the pasta in appropriate portions into various containers. Usually I would use glass containers for meals to be consumed during the week and plastic ones for freezer meals. Add the baked meatballs onto the pasta. Let cool at room temperature until they are ready for refrigerating or freezing. Reheat in the microwave whenever you want to enjoy your own Homemade Meatball Pasta.
Step 3: Make the No-cook Tomato Pizza Sauce!
This pizza sauce just needs a bit of mixing. In a bowl, add the tomato puree, brown sugar and garlic salt (but not the olive oil yet). Mix well with a spoon. Keep stirring the mixture with the spoon while adding the olive oil very slowly until the right consistency is reached. Tomato puree itself is quick thick. The addition of olive oil is both for loosening up the puree and to implant additional flavor for the pizza sauce. Put the pizza sauce aside for later use.
Step 4: Freezer Pizza or Eat-it-Now Pizza?
Preheat the oven to 200 degree Celcius.
A store-bought ready-to-use pizza dough is fine. If you are using a homemade pizza dough, shape the pizza dough into a 11-inch round. Wait, please be gentle on my pizza crust. It’s not a perfect round but I did my best, haha. Practice makes perfect. Your pizza doesn’t have to be in perfect shape. Just have fun shaping your own pizza. If you are doing a freezer meal, you would have to parbake the pizza crust. Parbaking is to cook the pizza crust partially, not fully. A pizza crust would puff up unevenly in the oven when it has no toppings to weigh it down. Therefore, poke the pizza crust lightly using a fork before parbaking. Bake the crust for 8 to 10 minutes. Set aside to cool.
Add the sauce, cheese, diced bacon, meatball halves and sliced peppers. Wrap the pizza in aluminium foil. The well-wrapped pizza could be kept in the freezer for 1 month. Just unwrap the pizza and bake it directly into a preheated oven for extra 5 minutes than usual would do.
However, my family want the pizza the same night I make it. Without parbaking and poking with fork, add the sauce and toppings right after shaping the pizza dough. Bake the pizza for around 15 mins. Judge the cooking time and doneness by the color of the crust. The cooking time should be reduced in case a preheated pizza stone is used.
Voila! Enjoy a Homemade Meatball Pizza!
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