Naan Pizzas with Meatballs

You know those evenings when you’re just tired but hungry in that deep, comforting way – like your body wants something warm and real? That’s exactly how naan pizzas with meatballs came to be in my kitchen. The smell when they bake… it’s kind of wonderful. Garlicky and earthy from the meatballs, cheesy obviously, and that cozy softness of naan underneath – it’s not fancy, not perfect, but it hits in a way that feels kind of like home, even if you had a long, strange kind of day.

Why You’ll Crave It

• Soft naan turns golden and crisp at the edges – perfect bite every time
• The meatballs are juicy, a little garlicky, and full of that Sunday-sauce flavor
• Each little pizza is its own thing – easy to tweak, fun to build
• Fast enough for weeknights, cozy enough to impress friends on a Friday
• You don’t need a mixer or rolling pin, just your hands and a good appetite

The first time I made this, I had leftover meatballs from the night before – I just didn’t want pasta again, so this happened… and I’ve made it probably a dozen times since.

What You’ll Need

• Naan bread: 2 soft, store-bought pieces – plain or garlic-flavored is lovely
• Ground beef: 250 grams, lean if you prefer but a little fat keeps them tender
• Onion: 1 small, finely chopped – it gets sweet as it cooks
• Garlic: 2 cloves, minced – adds warmth without being too harsh
• Italian seasoning: 1 teaspoon – dried oregano, basil, a bit of thyme works too
• Salt: About 3/4 teaspoon or to taste (always taste if you can)
• Pepper: A good few grinds, enough to balance the richness
• Tomato sauce: 100 grams – smooth and seasoned or homemade if you feel inspired
• Cheese: 100 grams shredded mozzarella (or a mix – fontina, provolone, anything good and melty)
• Fresh basil: Just for garnish – optional but beautiful

Easy How-To

Start with the Meatballs

In a bowl, combine your ground beef, chopped onion, garlic, seasoning, salt, and pepper. Use your hands – it mixes better, you’ll know when it feels right. Gently roll into small balls, like just over an inch wide. Not too big or they roll off the pizza… learned that one the hard way.

Brown Them Off

Heat a little olive oil in a wide skillet over medium. Add the meatballs and turn them every few minutes. They should brown all over, and be just cooked through – about 10 minutes usually. Set aside on a plate.

Get the Oven Ready

Preheat your oven to 400°F (that’s about 200°C). Line a baking sheet – parchment is your friend here. Lay down your naan like little blank canvases.

Assemble Like a Dream

Spoon the tomato sauce across the naan – a light layer first. Nestle your meatballs over the top (I like 4-5 per naan), then sprinkle with all that gorgeous cheese. Don’t worry if it looks messy – it will bake into something beautiful.

Bake Until Everything Browns

Pop those trays in the oven and bake for about 10 minutes. What you’re waiting for is melted, bubbling cheese and slightly crisped up edges on the naan. It smells so good now it’s hard to wait.

Finishing Touch

Out of the oven, let them settle for a couple of minutes so everything sets a bit. Then, scatter with fresh basil if you’ve got it. Slice into wedges or just pick it up whole with your hands. No need to be formal.

Good to Know

• If your naan seems super thick, toast it lightly first – helps the base stay firm
• Leftover meatballs from another night? Use them cold – they’ll warm as it bakes
• The cheese always melts unevenly – that’s half the charm, don’t overthink it

Serving Ideas

• Serve with a crisp arugula salad – lemon vinaigrette cuts the richness perfectly
• So nice with a glass of chilled red or, oddly enough, ginger beer
• Cut into little squares and serve on a board as party bites (people go nuts)

Top Tricks

• A little grated Parmesan added just before serving gives an extra savory hit
• If your oven runs cool, stick the pizzas closer to the top rack for better browning
• Use parchment paper always – naan tends to caramelize and stick otherwise

Frequently Asked Questions

Can I freeze these after baking?

They’re best fresh, but you can freeze them. Let cool completely, wrap well, then reheat in a hot oven from frozen – 12-15 mins should do it. Texture’s not perfect, but still delicious.

What if I don’t eat beef?

Totally fine – ground turkey or chicken works beautifully. Just add a little olive oil to the mix so it doesn’t dry out while cooking.

Can I prep the meatballs in advance?

Yes, and I often do. Make them the day before, even cook them off, and keep in the fridge tightly covered – they’ll stay perfect for 2 days.