In our house we are happy about two very big things right now: The arrival of WINTER and FOOTBALL PLAYOFFS! It’s 70+ degrees here in Phoenix, and we don’t have snow or super cold weather, so football is our big indicator that winter is here! That being said, it’s ALWAYS grilling season!
I’m always so excited to share recipes and talk about my partnership with Broilmaster Grills, because with the combination of versatile cooking capabilities and convenient features, it is the grill of a lifetime! The multiple cart options let you have a choice on where to put your grill.Ours was right next to the pool for summer, but now that winter is here, I’m thinking its going to look great under our lighted gazebo, with a big screen TV, a sofa and some GIANT MEATBALL PIZZA !
One of my favorite features about the Broilmaster grill are the multi-level cooking grids. It makes this grilled pizza a breeze, because you’re always getting just the right amount of heat for each phase of this recipe. In fact, the versatile multi-level cooking grids, retract-a-rack and bow tie burner live on in the new generation of stainless steel grills! You really can cook just about anything on this grill, and today will be no exception!
To start, you can just use a simple meatball recipe. Add or subtract whatever you like, but keep it simple. Too many ingredients (i.e. extra peppers, onions and veggies) will make the meatballs fall apart on the grill. The other key step in making meatballs on the grill is to refrigerate the meatballs before you place them on the grill. If they’re too warm, they’ll be soft and mushy and again…fall apart.
These are also pretty big meatballs for a pizza (that’s why its a GIANT meatball pizza)! This recipe makes about a dozen meatballs, so you’re looking for meatballs that are about 2 inches in diameter, or about 2-3 oz. each. After they’re chilled, heat up all three burners on your Broilmaster grill to medium heat so they can cook slowly, with the grill grates in the highest position.
The Broilmaster’s timeless bow tie burner is known for even heat distribution, so you can place the meatballs right on the grill without burning or overcooking them! Turn them about every two minutes, and they’ll be done in less than 10!
Now for the dough. Grilled pizza dough is SO delicious if you’ve never had it. Its crispy, its smoky and it cooks in the blink of an eye! You can use any pre-made pizza dough you like, just don’t stretch it out too thin or it will break on the grill. I stretched mine out to about 1/4” in the center and about 1/2” around the edges.
Place it directly on the grill and let it cook on one side for about 2 minutes. Then carefully flip it over and brush it with olive oil and any seasonings you like. Again, it cooks really quickly (about 4 minutes), so don’t walk away, grab a beer or catch a few plays of the game!
Now we’re almost done. As the dough is finishing up in its last minute or so, you can brush the pizza with your favorite sauce, sprinkle with cheese and throw those giant meatballs back on with any other toppings you desire! Turn off the heat, close the lid and let the cheese melt and all the toppings get happy for a few more minutes. Remove, slice and serve right before the big game starts!
Grilled Giant Meatball Pizza
Prep Time: 25 minutes / Cook Time: 15 minutes / Servings: 8-10
For the Meatballs:
1/2 lb. ground sirloin
1/2 lb. Sweet Italian Sausage (3 links)
1/2 lb. ground pork
2 green onions, chopped
2 cloves garlic, minced or pressed
1/4 cup grated Parmesan cheese
1 tbsp. Fresh thyme leaves, chopped
1 tbsp. Fresh rosemary, chopped
1 tbsp. Fresh Italian parsley, chopped
Salt and pepper
For the Pizza:
1 Prepared pizza dough (about 16 oz.)
2 tbsp. Olive oil
1 tsp. Italian Seasoning
1 cup Marinara sauce
2 cups shredded Mozzarella cheese
1/2 cup sliced red and yellow bell peppers (optional)
Place the grill racks of your Broilmaster grill in the highest position away from the heat. Heat all three burners to medium heat.
In a large mixing bowl combine all of the meatball ingredients. Mix with your hands until combined. Roll the mixture into 2” diameter meat balls (about 2-3 oz. each). Chill the meatballs in the refrigerator for about 15 minutes.
After the meatballs are chilled, place them directly on the grill grates and cook on all sides for 2-3 minutes, until evenly cooked through. Remove from the heat and allow them to rest until ready to grill the pizza.
Spread or roll the pizza dough out into an 8” circle or rectangle according to package directions. Spray the grill grates with non-stick cooking spray (brush off any meatball crumbs if necessary) and place the dough directly onto the grill grates. The dough will cook very rapidly, about 2-3 minutes. Flip the dough over and brush with the olive oil and sprinkle with Italian Seasoning. Season with salt and pepper to taste. Cook another 1-2 minutes until cooked through.
As the dough is finishing, spread the marinara sauce out onto the cooked pizza dough. Top with the mozzarella cheese, meatballs and peppers. Turn off the heat, close the lid, and cook for an additional 3-4 minutes until the sauce is warm and the cheese is melted. Remove from the heat and allow to cool for 5 minutes before slicing and serving.