Pizza meatball casserole

A delectable mashup dish!

This lovely creation is the result of my menfolk being unable to decide what they wanted for dinner. The premise is simple: meatballs cooked up with classic pizza toppings including onions, mushrooms, green pepper, sauce and mozzarella. If you’re pressed for time, frozen store-bought meatballs would be perfectly acceptable in this hearty dish (and since most brands are fully cooked, the dish will be extra-fast to prepare). We enjoyed scooping the meaty, saucy, cheesy deliciousness onto wedges of pita bread, but this casserole would also be terrific served over rice, pasta or mashed potatoes.


  • 1 1/2 pounds (680 g) lean ground beef, chicken or turkey
  • 1/2 cup (125 mL) finely minced onion
  • 1 teaspoon (5 mL) Dijon mustard
  • 1 egg, lightly beaten
  • 1/2 teaspoon (2.5 mL) freshly ground pepper
  • 1/2 teaspoon (2.5 mL) garlic powder
  • 1 teaspoon (5 mL) Worcestershire sauce
  • 3/4 cup (185 mL) chopped onion
  • 3/4 cup (185 mL) sliced mushrooms
  • 3/4 cup (185 mL) chopped sweet green pepper
  • 2 cups (500 mL) pizza sauce (see below to make your own)
  • 1 cup (250 mL) grated mozzarella


  • Preheat oven to 400F.
  • Combine meat, minced onion, mustard, egg, pepper, garlic powder and Worcestershire sauce in a bowl. Mix with your hands to blend well.
  • Shape the mixture into one inch (2.5 cm) meatballs and place them in single layer in a lightly-oiled, oven-safe skillet (cast iron is ideal) or casserole dish.
  • Note: you can make meatballs ahead and freeze them uncooked; thaw before using or increase cooking time by 10 minutes.
  • Bake the meatballs for 15 minutes. Remove the pan from the oven and drain off most of the fat.
  • Scatter the chopped onions, mushrooms and green pepper over the meatballs. Return pan to the oven for 10 minutes.
  • Pour the pizza sauce over the meat and vegetables and top evenly with grated mozzarella. Return pan to the oven and bake for approximately 10 minutes more, until sauce is bubbling and mozzarella is melted.
  • Dish can be fully baked ahead, refrigerated and reheated at 350F for 20 minutes or until hot.

Serves 4 as a meal; 8 – 10 as an appetizer.

Quick pizza sauce


  • 2 tablespoons (30 mL) olive oil
  • 1/2 cup (125 mL) finely minced onion
  • 2 cloves garlic, finely minced
  • 1 jar passata (crushed, strained tomatoes – most jars are approx. 680 mL)
  • 1 teaspoon (5 ml) each salt and pepper
  • 2 teaspoons (10 mL) each dried oregano and basil
  • 1 teaspoon (5 mL) white sugar
  • 1/2 teaspoon (2.5 mL) baking soda (to neutralize the acid of the tomatoes)


  • In a medium saucepan placed over medium heat, cook onion in olive oil for 2 minutes, stirring often. Add garlic and cook 2 minutes more.
  • Add passata, salt, pepper, oregano, basil, sugar and baking soda to the pan. Stir and let simmer 10 – 15 minutes.
  • Leftover sauce can be refrigerated for 3 days or frozen for up to 6 months.

Makes 3 cups/750 mL of sauce.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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