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A delicious, freshly baked meatball pizza with melted cheese, savory meatballs, and fresh herbs, served on a dark stone board.
Maryam

Gourmet Meatball Pizza with Caramelized Onions

A hearty and flavorful pizza featuring tender homemade meatballs, sweet caramelized onions, rich marinara, and a blend of cheeses, all baked to golden perfection on a crispy crust.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef 80/20 lean
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Parmesan Cheese grated
  • 1 Large Egg
  • 2 tbsp Milk
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Fresh Parsley finely chopped
For the Caramelized Onions
  • 1 large Yellow Onion thinly sliced
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • Pinch Salt
For the Pizza
  • 1 lb Pizza Dough fresh or thawed
  • 1/2 cup Marinara Sauce
  • 1.5 cups Low-Moisture Mozzarella Cheese shredded
  • 1/2 cup Provolone Cheese shredded
  • 1/4 cup Parmesan Cheese freshly grated
  • 1/2 tsp Red Pepper Flakes optional
  • 1/4 cup Fresh Basil chopped, for garnish

Equipment

  • Mixing Bowls
  • Large skillet
  • Baking Sheet
  • Pizza Stone (optional)
  • Air Fryer
  • Measuring cups and spoons

Method
 

Prepare the Meatballs
  1. In a large bowl, combine ground beef, panko breadcrumbs, grated Parmesan, egg, milk, garlic powder, onion powder, dried oregano, salt, black pepper, and fresh parsley. Mix gently with your hands until just combined, being careful not to overmix.
  2. Roll the mixture into 1-inch meatballs (about 20-24 meatballs).
  3. Preheat an air fryer to 375°F (190°C). Place meatballs in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
  4. Air fry for 10-12 minutes, shaking the basket halfway through, until meatballs are browned and cooked through (internal temperature 160°F/71°C). Set aside.
Caramelize the Onions
  1. While meatballs cook, heat olive oil and butter in a large skillet over medium-low heat. Add thinly sliced yellow onion and a pinch of salt.
  2. Cook, stirring occasionally, for 20-25 minutes, or until onions are deeply golden brown and very tender. Remove from heat and set aside.
Prepare the Pizza Dough & Oven
  1. If using a pizza stone, place it in the oven and preheat the oven to 475°F (245°C). Let the stone heat for at least 30 minutes. If not using a stone, preheat oven to 425°F (220°C) with a baking sheet inside.
  2. On a lightly floured surface or parchment paper, stretch or roll out the pizza dough into a 12-14 inch circle.
Assemble the Pizza
  1. Carefully transfer the dough to a piece of parchment paper or a cornmeal-dusted pizza peel.
  2. Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border for the crust.
  3. Sprinkle half of the mozzarella and provolone cheeses over the sauce.
  4. Arrange the cooked meatballs evenly over the cheese. Distribute the caramelized onions over the meatballs.
  5. Top with the remaining mozzarella and provolone cheeses, then sprinkle with grated Parmesan and red pepper flakes (if using).
Bake the Pizza
  1. Slide the pizza (on parchment paper or directly from the peel) onto the preheated pizza stone or hot baking sheet.
  2. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
Finish and Serve
  1. Carefully remove the pizza from the oven. Let it rest for 2-3 minutes before slicing.
  2. Garnish with fresh basil before serving.

Notes

For an even crispier crust, lightly brush the edges of the dough with olive oil before baking. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best results.