Gluten-Free Prairie Meatball-Stuffed Pizza Balls
Cuisine: Comfort Food
Author: Gluten-Free Prairie
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
This recipe takes comfort food to a whole new level!
Ingredients
  • Meatballs:
  • 1-pound Ground Bison
  • ½ C gluten-free breadcrumbs (I ground up garlic croutons made with my Bread recipe)
  • ¼ cup milk (or milk substitute)
  • ½ cup grated Parmesan
  • 1 tsp fennel seeds
  • 1 tsp Montreal Seasoning (or your favorite blend)
  • 1 tsp sea or kosher salt
  • Black Pepper
  • ½ tsp minced dried onion (or onion powder)
  • ½ tsp minced fresh garlic (or garlic powder)
  • ½ tsp paprika
  • Pinch of red pepper flakes
  • 1 large egg
  • Safflower oil (or your favorite)
  • Pizza Balls:
  • 1 pouch Gluten-Free Prairie Fresh Pizza Dough (out of fridge for at least 15 min ) or as prepared with our Dry Pizza Mix
  • 8 deli slices mozzarella, cut in half
  • 2 TB unsalted butter
  • 2 TB oil (my favorite is safflower – but olive or avocado is good too)
  • 4 cloves minced garlic
  • Pinch of red pepper flakes
  • Handful of fresh parsley or cilantro, finely chopped
  • ¼ cup grated Parmesan (plus more for topping before serving)
  • Garlic salt
  • 1 cup marinara sauce (warmed)
Instructions
  1. Assembly:
  2. Important: Heat large cast iron in oven at 375 for at least 15 min
  3. Combine breadcrumbs and milk in large bowl. Set aside for 5 min. Add ground bison, Parmesan, salt, fennel seeds, Montreal seasoning, garlic, onion, paprika, red pepper flakes, a few turns of black pepper and egg. Mix well – until all is combined.
  4. Form the mixture into about 16 golf ball sized balls.
  5. Heat a thin layer of oil in a 2nd skillet (med-high). Cook meatballs in batches, turning occasionally until browned on all sides, about 8 min. Set aside to cool.
  6. Divide Pizza Dough into about 16 discs – flattened with your hand. Add ½ slice of mozzarella and top with a meatball. Fold up the sides around each meatball. Pinch to seal.
  7. Carefully move HOT cast iron to stove top. Heat a thin layer of oil (remember the pan is HOT! Trust me on this, I have the scars to prove it)
  8. Place meatballs seam side down in HOT cast iron. Bake about 30 min until golden brown.
  9. While the meatballs are baking – heat butter and 2 TB of oil in small saucepan over med-low heat.
  10. When the Pizza Balls are ready – remove from oven and brush them with butter mixture.
  11. Before serving, sprinkle with parsley (or cilantro), a little more Parmesan and a bit of garlic salt
  12. Serve with warm marinara for dipping.
  13. ENJOY!
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/gluten-free-prairie-meatball-stuffed-pizza-balls/