Gluten-Free Prairie Meatball-Stuffed Pizza Balls
Prep time
Cook time
Total time
This recipe takes comfort food to a whole new level!
Author: Gluten-Free Prairie
Cuisine: Comfort Food
Serves: 16 balls
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
- Assembly:
- Important: Heat large cast iron in oven at 375 for at least 15 min
- 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.
- Form the mixture into about 16 golf ball sized balls.
- 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.
- 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.
- 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)
- Place meatballs seam side down in HOT cast iron. Bake about 30 min until golden brown.
- While the meatballs are baking – heat butter and 2 TB of oil in small saucepan over med-low heat.
- When the Pizza Balls are ready – remove from oven and brush them with butter mixture.
- Before serving, sprinkle with parsley (or cilantro), a little more Parmesan and a bit of garlic salt
- Serve with warm marinara for dipping.
- ENJOY!
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