Hello everyone! I am really excited about this Mexican Meatball Pizza recipe. I was craving a Mexican pizza from our local pizza joint and this is what came of it. The meatball recipe is designed to have leftovers for another meal. If for some reason you do not want the leftover meatballs just cut the recipe in half. I want to make a few notes about this recipe
Mexican Meatball Pizza Tips
- I wrote this as a keto/low carb dinner and used this fathead crust recipe. If you are not low carb then just use a regular store-bought pizza crust or this homemade one.
- I am going to use the leftover meatballs for a great taco salad, you can find that recipe here.
- You can find the master grocery list for both recipes of this cook once eat twice post here.
- You should brown the meatballs in 2 batches so they are easier to turn and brown. Then add them all in with the sauce to simmer at the end.
- This pizza served my small family of 4, if you have really big eaters you may want to double the pizza part of the recipe and make 2 crusts!
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Mexican Meatball Pizza
Ingredients
Meatballs
- 1 pound ground pork
- 1 pound ground beef
- 1/4 cup almond flour *use breadcrumbs if not keto/low carb
- 2 large eggs
- 1/3 cup cilantro chopped, plus 2 more sprigs
- 1/3 cup scallions chopped
- 3 cloves garlic 1 minced 2 smashed
- 2 tablespoons new mexico chili powder regular is fine if you don’t have the new mexico
- 2 teaspoon ground cumin
- salt
- 2 tablespoons oil
- 1 28 oz can San Marzano Tomatoes or whole canned tomatoes, no sugar added
Pizza
- 1 recipe fathead crust or prepared pizza crust if not keto/low carb **Find link to recipe below**
- 1/2 4 oz can black olives chopped
- 2 scallions choppped
- 4 ounces pepperjack cheese shredded
- few leaves lettuce shredded
- 1 half avocado diced
- 4 ounces queso fresco cheese crumbled
- hot sauce for serving
- few tablespoons sour cream for serving
- cilantro for garnih
Instructions
Meatballs
- Preheat oven to 400° for the pizza
- I a large bowl mix both meats, almond flour(or breadcrumbs), egg, chopped cilantro, 1/3 cup chopped scallions, 1 clove minced garlic, 1 tablespoon chili powder, 1 teaspoon cumin, and 1/2-1 teaspoon salt to taste. Combine well but do not over mix. Now using a scoop or spoon to measure use your hands to form into meatballs a little smaller than a golf ball. You want 18-20 meatballs.
- Heat the oil in a large high sided skillet or dutch oven over medium heat and brown the meatballs gently, turning as needed to brown all sides, around 5 minutes. Remove for later You will probably have to do this in 2 batches. Be careful with them when turning taking care not to break, they will firm up as they cook. When you are done browning all the meatballs remove them all from the skillet.
- Now to the same pot add 1 tablespoon chili powder, 1 teaspoon cumin, 2 cloves smashed garlic, stir for 1 minute. Add the tomatoes, cilantro sprigs, and salt to taste. Stir to break up the tomatoes and remove any bits from the bottom of the pan. Bring to a bubble then reduce to a low simmer. Add all of the meatballs back to the pan and carefully stir to coat.
- Simmer over low until the meatballs are tender and cooked through at least 15 minutes. While the meatballs are simmering prepare your pizza crust and toppings.
Pizza
- Prepare your fathead dough and bake until ready to add toppings, about 12 minutes. If using a traditional pizza crust prepare it so it is ready to add toppings.
- Top your pizza with a few tablespoons of the meatball sauce, pepper jack cheese, 6 or so meatballs broke in half, and olives. Place in the oven for 5-8 minutes to melt all the toppings. Remove from the oven and add the diced avocado, queso fresco, scallions, lettuce, and cilantro. Serve with hot sauce and sour cream at the table for topping.
- When the remaining meatballs cool off, store them in the fridge until you are ready to make the taco salad the next day.
