Category: Main Dishes

Buffalo Chicken Subs

I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. Then I made some awesome Buffalo chicken panini sandwiches, which came out so fantastic that I just had to keep going with the theme. So… I made Buffalo chicken subs! Spicy Buffalo chicken, cold, creamy, crunchy slaw, tangy blue cheese, and cool Ranch dressing, all on a lightly toasted sub roll. Every bite is packed full of flavor.

Buffalo Chicken Subs

Easy. And Delicious.

Nothing could be easier to make than these subs. I also make extra Buffalo chicken and keep some in the freezer for a quick lunch sandwich. For more Buffalo flavor, if that’s what I’m craving that day, I can sprinkle extra sauce on top of my Buffalo chicken subs before serving.

Don’t like the tang of blue cheese? Gorgonzola is a bit more mellow, but if that’s too strong for you just use Monterey Jack.

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I also like to use shredded Buffalo chicken in my alfredo dish. Or fire up the grill and make my crazy-yummy Buffalo chicken burgers.

Buffalo Chicken Subs
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4 from 1 vote

Buffalo Chicken Subs

Spicy Buffalo chicken, cold, creamy, crunchy slaw, tangy blue cheese, and cool Ranch dressing, all on a lightly toasted sub roll. Every bite is packed full of flavor.
Course Main
Cuisine American
Keyword Buffalo, chicken, sandwich, submarine
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 sandwiches
Calories 275kcal
Author Mike

Equipment

Ingredients

  • 2 sub rolls or use a loaf of French bread, halved, warmed if desired
  • ½ cup Buffalo chicken shredded, warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
  • 2 tablespoons blue cheese crumbled
  • ½ cup coleslaw mix
  • 2 tablespoons Ranch dressing

Instructions

  • Combine the chicken with the blue cheese and divide between the bread.
  • Mix the slaw and Ranch dressing and divide between the sandwiches.

Notes

Depending on the size of your loaves you may want to increase the amount of ingredients below.

Nutrition

Calories: 275kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 2397mg | Potassium: 57mg | Fiber: 2g | Sugar: 5g | Vitamin A: 76IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 11mg

Nutritional values are approximate.

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Creamy Pimento Cheese Soup

If no one had been looking, I would’ve just put down my spoon and picked up my bowl of creamy pimento cheese soup and poured it right into my mouth. I know, not a pretty image but a spoon was just slowing me down. I could not get over how much I loved how creamy, rich and cheesy this soup was. It was like a tasty velvety bowl of happiness. For just a little contrast I added a small handful of homemade copycat Ruby Tuesday croutons, my favorites.

Creamy Pimento Cheese Soup

Make Extra Because It’s Extra Good

Creamy pimento cheese soup is absolutely perfect warmed up on a cold winter day, but also just as good on a hot day served at room temperature or thereabouts. Next time I’ll definitely double the recipe because the soup disappeared so fast. All I was soon left with was a memory. I’d rather have had another bowl!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my cheddar cheese soup and my delicious mac and cheese soup.

Creamy Pimento Cheese Soup
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5 from 1 vote

Creamy Pimento Cheese Soup

If no one had been looking, I would’ve just put down my spoon and picked up my bowl of creamy pimento cheese soup and poured it right into my mouth.
Course Main
Cuisine American
Keyword pimento cheese, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 323kcal
Author Based on a recipe from Paula Deen

Equipment

Ingredients

Instructions

  • Melt the butter in a medium saucepan over medium heat.
  • Add the onion and pimentos and saute for 5 minutes.
  • Whisk in the flour.
  • Whisk in the stock and cream. Bring to a simmer and reduce to a simmer and simmer, stirring often, until thickened.
  • Remove from heat and stir in the cheese until melted.
  • Add green onions and salt and pepper to taste.
  • Serve garnished with green onions and croutons.

Notes

For a little kick, substitute pepper jack cheese for some (but not all) of the cheddar.

Nutrition

Calories: 323kcal | Carbohydrates: 7g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 176mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1180IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg

Nutritional values are approximate.

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Baked Spaghetti and Meatballs

I smoked a big (and I do mean big) batch of meatballs the other day. I knew exactly what dish I was going to use them in first: baked spaghetti and meatballs. The idea just appealed to me. Easy, tasty, and pretty to boot. And like the big batch of meatballs, I knew I’d end up with a big batch of spaghetti, making for an easy week of meals. Score! You can use any meatballs you want. Frozen. Your mom’s favorite recipe. Anything.

Baked Spaghetti and Meatballs

Add More Stuff

I actually ended up doubling the sauce for this baked spaghetti and meatballs. I like my pasta saucy. And spicy, so I also added a healthy amount of red pepper flake. You could add other favorite ingredients as well. Mushrooms and bell peppers would be great.

I love making this dish in a cast iron skillet, even though I could really use a deep baking dish. I just like the extra ‘crust’ hot cast iron gives me.

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If you’re using a store-bought marinara sauce, go for the more expensive bottle over the cheap stuff. It really makes a difference in this baked spaghetti and meatballs. The extra cost is well worth it in the end.

Also try my slow cooker spaghetti and meatballs.

Baked Spaghetti and Meatballs
Print Pin
5 from 1 vote

Baked Spaghetti and Meatballs

If you’re using a store-bought marinara sauce, go for the more expensive bottle over the cheap stuff. It really makes a difference in this baked spaghetti and meatballs. The extra cost is well worth it in the end.
Course Main
Cuisine American
Keyword baked, meatballs, spaghetti
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 467kcal
Author Based on a recipe from Joy In Every Season

Equipment

Ingredients

Instructions

  • Heat the oil in a large cast iron skillet over medium heat.
  • Add the onion and saute for 4 minutes.
  • Add the garlic and saute for another minute.
  • Add the meatballs, marinara sauce, Italian seasoning and red pepper flake, if using.
  • Cover and reduce heat to medium low and simmer for 30 minutes.
  • Meanwhile, preheat your oven to 350 F and cook the spaghetti per package instructions. Reserve 1/2 cup of the pasta cooking liquid.
  • Remove the meatballs from the skillet using a slotted spoon.
  • Add the cooked spaghetti and the 1/2 cup of cooking liquid. Stir until the pasta is coated with sauce.
  • Add the meatballs back to the skillet.
  • Add the cheeses and place in the oven. Bake for 20-30 minutes or until the sauce is hot and bubbly and the cheese is melted.

Notes

Just as great leftover, too.

Nutrition

Calories: 467kcal | Carbohydrates: 51g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1023mg | Potassium: 643mg | Fiber: 4g | Sugar: 7g | Vitamin A: 827IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 3mg

Nutritional values are approximate.

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Creole-Style Bean Soup

You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. The okra helps thicken up the broth and adds such a great flavor. All the flavors of a gumbo, along with some hearty beans to boot. Easy to make and fantastic on a cold day.

Creole-Style Bean Soup

Shrimp Now Or Shrimp Later

I don’t add the shrimp to the entire pot of Creole-style bean soup if I’m not going to eat the entire batch at once. Reheated shrimp are not my favorite thing. They get too tough. Instead, I transfer some of the soup (just enough for dinner) to a separate pot and then add the shrimp. It’s a bit more trouble but I think it’s worth it. I could leave out the shrimp entirely and still have a great soup, but it wouldn’t be the same, that’s for sure.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my smoked turkey and file gumbo pie.

Creole-Style Bean Soup
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5 from 1 vote

Creole-Style Bean Soup

You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. 
Course Main
Cuisine American
Keyword beans, Creole, soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 202kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place all ingredients except the okra and shrimp into a large pot or Dutch oven.
  • Bring to a boil then reduce to a simmer and let simmer for 45 minutes.
  • Add the okra and shrimp.
  • Return to a boil and boil for 5 minutes then reduce again to a simmer and simmer until the shrimp are done.

Notes

Great made with andouille too!

Nutrition

Calories: 202kcal | Carbohydrates: 8g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 961mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 462IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 2mg

Nutritional values are approximate.

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Spicy White Chicken Chili

Whew, oh boy! This spicy white chili chicken isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir! You pretty much open your pantry and grab everything in it that is spicy and throw it in a pot with some chicken, some beans, some roasted peppers, and some broth. Done! Not too much later you get rewarded with something you’ll want to make again and again. I didn’t used to be a fan of chicken chili. But I sure am now.

Spicy White Chicken Chili

A Bowl Of Greatness

I really enjoyed the smokiness of this spicy white chicken chili. There are so many different flavors coming together in every spoonful. I’m thinking you could easily make this a beef chili by substituting cooked crumbled ground beef (or small pieces of chuck) along with beef broth. Or you can easily go the turkey route, using crumbled cooked ground turkey.

I like to use my good ole trusty Dutch oven to make this chili and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my 6 bean chili. Because more beans is more better.

Spicy White Chicken Chili
Print Pin
5 from 1 vote

Spicy White Chicken Chili

Whew, oh boy! This spicy white chili chicken isn’t some boring, barely-seasoned, overly-tame, put-you-to-sleep white chicken chili, no sir! 
Course Main
Cuisine American
Keyword chicken, chili
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 133kcal
Author Based on a recipe from Lousiana Kitchen and Culture

Equipment

Ingredients

Instructions

  • Heat oil in large Dutch or pot over medium-high heat.
  • Add onion and cook for 5 minutes.
  • Add the garlic and cook for another minute.
  • Add cumin, chili powder, cayenne, chipotle powder and salt and pepper and stir.
  • Add roasted poblanos, roasted jalapeno, green chiles, cilantro, 3 1/2 cups of the chicken broth, chicken, lime zest and juice.
  • Bring to a boil then reduce to a simmer. Cover and cook 30 minutes.
  • Add the beans and cook another 15 minutes, adding more broth if necessary.
  • Serve with desired toppings.

Notes

This is a great way to use rotisserie chicken.

Nutrition

Calories: 133kcal | Carbohydrates: 9g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 542mg | Potassium: 416mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1198IU | Vitamin C: 40mg | Calcium: 49mg | Iron: 2mg

Nutritional values are approximate.

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Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. Some more cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear, these pizzas make for a great fast lunch or dinner. Every bite sure is tasty gooey cheesy!

Baked Italian Sub Pizza

The Best Toppings In Every Bite

To spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my French bread pizza rustica.

This recipe was inspired by a recipe from My Fridge Food.

Baked Italian Sub Pizza
Print Pin
5 from 1 vote

Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). 
Course Main
Cuisine American
Keyword French bread, pizza
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 servings
Calories 1092kcal
Author Based on a recipe from My Fridge Food

Equipment

Ingredients

Instructions

  • Preheat oven to 425 F.
  • Cut the bread in half lengthwise and place on a foil-lined baking sheet.
  • Brush the insides of each half of bread with the Italian dressing.
  • Divide the tomato, salami, ham, olives and peppers between the two bread halves.
  • Add cheeses.
  • Sprinkle with crumbled basil and place in the oven for 10-12 minutes or until the cheese is melted and the bread is crispy.
  • Cut into slices and serve.

Notes

Wrap any leftover pizza in foil and refrigerate. Reheat at 350 F for 15 minutes.

Nutrition

Calories: 1092kcal | Carbohydrates: 124g | Protein: 55g | Fat: 42g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 3085mg | Potassium: 860mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1446IU | Vitamin C: 28mg | Calcium: 462mg | Iron: 9mg

Nutritional values are approximate.

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Homemade Cream of Mushroom Soup

This is quite easily and most definitely the best cream of mushroom soup we’ve ever had. Eating it was an absolute pleasure. Packed with mushroom flavor and velvety smooth, it’s divine. Perfect on a cool fall day with flurries coming down.

It’s hard to take a great picture of what is essentially a brown soup, but I tried. The picture definitely does not do the flavor of this cream of mushroom soup justice. No picture could.

Homemade Cream of Mushroom Soup

Mushrooms. Everywhere.

To get such great mushroom flavor, this soup is packed with mushrooms, both fresh and dried that have been reconstituted. If you really, really love meaty mushrooms, then you’ll love this soup right out of the pot. If you love mushrooms but don’t prefer a lot of them, serve the creamy soup with a few spoonfuls of the mushrooms added in at the end.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my delicious cream of celery soup and my creamy cheddar soup.

Cream of Mushroom Soup
Print Pin
5 from 1 vote

Homemade Cream of Mushroom Soup

To get such great mushroom flavor, this soup is packed with mushrooms, both fresh and dried that have been reconstituted. If you really, really love meaty mushrooms, then you’ll love this soup right out of the pot. 
Course Main
Cuisine American
Keyword mushroom, soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 622kcal
Author Based on a recipe from Ask Chef Dennis

Equipment

Ingredients

Instructions

  • Place the dried porcini mushrooms into a small bowl and cover with hot water. Set aside to allow to reconstitute until soft. Reserve the liquid and slice the mushrooms.
  • Meanwhile, warm the chicken stock in a small pot.
  • Melt the butter in a medium pot over medium-high heat.
  • Add the onion and celery and saute for 5 minutes.
  • Add the sliced mushrooms and cook another 10 minutes.
  • Add the flour and stir. The mixture will get thick.
  • Reduce heat to low and cook for 10 minutes.
  • Stir in the warmed chicken stock, the liquid from the reconstituted porcini mushrooms, and the heavy cream..
  • Season with salt and pepper to taste.
  • Bring to a simmer and let simmer for 30 minutes, stirring occasionally.
  • Serve.

Notes

There are a lot of mushrooms in this soup. They are needed to give it such a fantastic mushroom flavor, but if you find them to be too much in the soup, just serve the creamy liquid portion with as little or as much of the mushroom ‘meat’ as you wish. We enjoyed the soup served both ways, with or without the mushrooms.

Nutrition

Calories: 622kcal | Carbohydrates: 41g | Protein: 12g | Fat: 48g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 271mg | Potassium: 828mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1623IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg

Nutritional values are approximate.

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Million Dollar Spaghetti

I was going to change the name of this dish to just ‘spaghetti casserole’ because (before I made it) I thought that calling it Million Dollar Spaghetti was a bit pretentious. Well, as you can tell, I didn’t change the name. That’s because, yeah, Million Dollar Spaghetti is the perfect name for it.

If you close your eyes and take a bite of this spaghetti you’ll almost think you are eating lasagna. Actually, it’s very close in flavor to my mom’s easy lasagna, a recipe I make and devour regularly. Spaghetti sauce, Italian sausage, pasta, a little Italian seasoning and plenty of cheese. What’s not to love?

Million Dollar Spaghetti

Great. Until Its Gone.

Million Dollar Spaghetti was a huge hit in our house. We were sad when the last piece disappeared. But not super sad since we knew it won’t be long until we make this again. And again.

Jazz It Up

You can easily change this recipe up to meet your own tastes. Maybe add some fresh mushrooms in when you cook the sausage. Or a few bell peppers. For me, a pinch or two of red pepper flake is always a good idea too. You don’t have to use an expensive jarred spaghetti sauce, either. Good ole Prego (I used Italian Sausage and Garlic) works just great!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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To really amp up this dish, use my smoked spaghetti sauce instead of jarred.

Million Dollar Spaghetti
Print Pin
5 from 1 vote

Million Dollar Spaghetti

If you close your eyes and take a bite of this spaghetti you’ll almost think you are eating lasagna.
Course Main
Cuisine American
Keyword spaghetti
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 497kcal
Author Based on a recipe from Gonna Want Seconds

Equipment

Ingredients

  • 1 pound spaghetti
  • kosher salt
  • 2 24 ounce spaghetti sauce divided
  • 2 tablespoons olive oil
  • 1 medium sweet onion chopped
  • 1 pound sweet Italian sausage if using links remove the casings
  • 4 cloves garlic minced
  • 1 cup Ricotta cheese
  • 1 8 ounce cream cheese softened
  • ¼ cup sour cream
  • 3 teaspoons Italian Seasoning
  • 3 cups Mozzarella cheese shredded, divided
  • 1 stick butter cut into 16 thin pats, divided

Instructions

  • Preheat oven to 350 F.
  • Cook the pasta according to the package instructions.
  • Drain and return the spaghetti to the pot you cooked it in and stir in one bottle of the spaghetti sauce. Set aside.
  • Heat the oil in a large skillet over medium heat.
  • Add the onion and cook for 5 minutes.
  • Crumble in the raw sausage and stir, cooking until the sausage is cooked through. I used a wooden spoon to help break up the sausage while it cooked.
  • Stir in the garlic and cook for 1 more minute.
  • Remove from heat and stir in the remaining jar of spaghetti sauce.
  • In a bowl, combine the Ricotta, cream cheese, sour cream, Italian seasoning and 1 cup of the Mozzarella.
  • Place 8 of the pieces of butter in the bottom of a 9″ x 13″ baking dish.
  • Place half of the spaghetti mix into the bottom of the dish. Use a spatula to spread it out evenly.
  • Add the cheese mixture and spread out evenly.
  • Add the remaining butter and then add the rest of the spaghetti mixture. Spread out evenly.
  • Add all of the tomato sauce mixture and spread out evenly.
  • Add the remaining mozzarella cheese.
  • Bake for 35-45 minutes until hot.
  • Let rest for 10 minutes before slicing.

Notes

Any leftover spaghetti freezes and reheats well.

Nutrition

Calories: 497kcal | Carbohydrates: 39g | Protein: 23g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 600mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 392IU | Vitamin C: 3mg | Calcium: 264mg | Iron: 2mg

Nutritional values are approximate.

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Deluxe Andouille Po Boy

I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this deluxe andouille po boy. In minutes I’m having a great meal. I do go through the ‘trouble’ of making my own po boy bread, but that’s mostly because I just cannot seem to find great po boy bread here. French bread will do in a bind, but it’s just not quite the same. The texture is definitely different. For a topping, I use a simple but wonderfully spicy lettuce mixture. And you can never, ever go wrong with andouille sausage. That perfect spicy kick, in a casing that pops when you bite into it.

Deluxe Andouille Po Boy

A Crazy Good Sandwich

I use the lettuce mixture on all of my po boys, not just this deluxe andouille po boy. It’s also great on hamburgers or hot dogs. It takes only a minute or two to make. When I pick up heads of iceberg lettuce at the grocery store I’ll shred and chop them and place them into baggies or containers along with a paper towel. That way I always have lettuce on hand for a quick po boy. Well, for a bit anyways. Lettuce never lasts as long as you wish it would.

Oh, That Mustard!

I love Creole mustard. And for a while here Indianapolis I was able to buy it in my grocery store. I don’t know what happened, though. “Someone done lost there mind” is what I’d say. Now I can’t find it here. Fortunately, though, I got it on subscribe-and-save on Amazon. Whew.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my more traditional andouille po boy served up with a classic comeback sauce.

Andouille Po Boy Version 2.0
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5 from 1 vote

Deluxe Andouille Po Boy

I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this andouille po boy. In minutes I’m having a great meal. 
Course Main
Cuisine American
Keyword sandwich, sausage
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 1557kcal
Author Based on a recipe from The Southern Po’ Boy Cookbook

Equipment

Ingredients

  • 1 loaf po boy bread sliced horizontally (substitute French bread)
  • 1 pound andouille sausages cooked, halved (you can substitute smoked sausage)

Lettuce mixture

Instructions

  • Preheat oven to 350 F.
  • Place the bread halves on a baking sheet and place in oven for 5 minutes. Remove.
  • Also place the halved sausages on the sheet pan and warm thoroughly. Remove.
  • Place the sausages on the bottom bread half.
  • Top with the lettuce mixture and top bread half.
  • Cut in half and serve.

Lettuce mixture

  • Combine all ingredients in a bowl.

Notes

Can’t find andouille? You can substitute smoked sausage.

Nutrition

Calories: 1557kcal | Carbohydrates: 116g | Protein: 69g | Fat: 90g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 3461mg | Potassium: 1015mg | Fiber: 6g | Sugar: 7g | Vitamin A: 306IU | Vitamin C: 6mg | Calcium: 140mg | Iron: 11mg

Nutritional values are approximate.

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Bambüsi Bread Slicer for Homemade Bread with…
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4-Cheese Meatball Pizza

It was meatball week here. I made a monster batch of my homemade meatballs with plans of using them in all sorts of dishes, from spaghetti and meatballs to meatball sandwiches and meatball soup to, of course, 4-cheese meatball pizza. I love the texture of meatballs on a pizza. They add a nice meatiness to each and every bite, plus they add even more wonderful Italian flavor.

4-Cheese Meatball Pizza

The No-Leftover Zone

The combination of four different cheeses made for a delightful pizza feast. There weren’t any leftovers. That happens with pizza around here. Roasted cauliflower? Probably gonna have some leftovers. Leftover 4-cheese meatball pizza? Nope.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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As much as I love my meatball sandwiches, meatballs on a pizza are my favorite. Also try my cafeteria-style pizza.

4-Cheese Meatball Pizza
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5 from 1 vote

4-Cheese Meatball Pizza

I love the texture of meatballs on a pizza. They add a nice meatiness to each and every bite, plus they add even more wonderful Italian flavor.
Course Main
Cuisine American
Keyword meatballs, pizza
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 pizza
Calories 2762kcal
Author Mike

Equipment

Ingredients

  • 1 large pizza dough I used my bread machine pizza dough
  • ½ cup pizza sauce I used my homemade sauce
  • 8 meatballs cooked, cut in half (I used my homemade meatballs. See the note below). If using frozen, thaw first.
  • Any other desired toppings I added mushrooms and black olives… plus a few pinches of dried red pepper flake
  • 1 cup provolone cheese shredded
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • â…“ cup Parmesan cheese shredded

Instructions

  • Note: I used my homemade meatballs. Normally I make them at least 2 ounces each. For the pizza I made 1 ounce meatballs instead. You can still use large meatballs, but instead of halving them you will probably want to quarter them.
  • Preheat oven to 420 F
  • If using store-bought pizza dough or crust, prepare per the package instructions.
  • Ladle sauce onto the pizza and spread out edge-to-edge.
  • Distribute the meatballs around the pizza.
  • Add any other toppings that you desire.
  • Sprinkle with the cheeses.
  • Transfer to a pizza stone or pan and bake 10-12 minutes or until the dough is crispy and the cheeses are melted.

Notes

More cheese is better on this pizza! It can handle it!

Nutrition

Calories: 2762kcal | Carbohydrates: 200g | Protein: 150g | Fat: 153g | Saturated Fat: 83g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 41g | Cholesterol: 408mg | Sodium: 6381mg | Potassium: 1077mg | Fiber: 8g | Sugar: 31g | Vitamin A: 3961IU | Vitamin C: 9mg | Calcium: 3067mg | Iron: 15mg

Nutritional values are approximate.

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