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Meatball arrabbiata pizza recipe

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Top shop-bought pizza bases with a fiery tomato sauce and homemade meatballs for a speedy supper that's ready in just 35 minutes. The recipe uses lots of shortcut ingredients so you can spend less time in the kitchen and more time enjoying dinner with friends. See method

Serves 4
Takes 35 mins
728 calories / serving

Ingredients

250g pork mince
50g breadcrumbs
1 egg, yolk only
2 tbsp extra-virgin olive oil
4 sourdough pizza bases
350g arrabbiata sauce
2 x 240g reduced-fat mozzarella, drained and torn into pieces
1 small red onion, finely sliced
100g roasted peppers antipasti from a jar, drained
20g Parmesan, cut into shavings
4 sprigs of fresh basil, leaves picked
1 fresh red chilli, finely sliced

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
3050kj
728kcal 36%
Fat
31g 44%
Saturates
9g 46%
Sugars
12g 13%
Salt
2.1g 35%

of the reference intake
Carbohydrate 69.4g Protein 40.9g Fibre 5g

Method

Preheat the oven to gas 6, 220°C, fan 200°C. Put a large baking tray into the oven.
Combine the pork mince, breadcrumbs and egg yolk in a bowl and season lightly. Using your hands, shape into 28 mini meatballs.
Heat 1 tbsp of oil in a large frying pan over a medium heat and fry the meatballs for 5 mins, tossing often until golden. Set aside.
Carefully remove the hot tray from the oven. Put 2 pizza bases on the tray, spread 3 tbsp of arrabbiata sauce onto each base, leaving the edges empty. Scatter over half the mozzarella, seven meatballs on each pizza as well as half the red onion and peppers. Drizzle over 1 tsp extra virgin olive oil. Cook the pizzas in the oven for 8-9 mins, until the base is crispy and the cheese has melted.
As the pizzas cook, prepare the remaining pizzas and cook after the first ones are removed from the oven. Transfer each pizza to a board or plate, scatter over some Parmesan shavings, basil leaves and red chilli before serving.

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