High-Protein Cheesy Meatball French Bread Pizzas – Easy Family Dinner
High-Protein Cheesy Meatball French Bread Pizzas combine savory homemade beef meatballs, tangy marinara, and melted mozzarella on lightly toasted French bread. The recipe makes four hearty portions and provides an estimated 49 grams of protein per serving. It is a convenient family dinner that offers familiar pizza flavors without the work of making dough. Serve it with a crisp green salad or roasted vegetables for a more balanced plate.
Ingredients
For the meatballs:
- 1 pound 454 g lean ground beef, approximately 90% lean
- 1 large egg
- ¼ cup about 27 g plain breadcrumbs
- ¼ cup about 25 g finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the pizzas:
- 1 large French bread loaf approximately 16 ounces (454 g)
- 1 cup about 240 g marinara sauce
- 1½ cups about 170 g shredded mozzarella cheese
- 2 tablespoons about 10 g grated Parmesan cheese, optional
- 1 tablespoon chopped fresh basil or parsley optional
Instructions
- Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment.
- Combine the ground beef, egg, breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper in a bowl. Mix gently until evenly combined.
- Shape the mixture into approximately 16 small, evenly sized meatballs and arrange them on the prepared baking sheet.
- Bake for approximately 15–18 minutes, or until the ground beef reaches an internal temperature of 160°F (71°C).
- Cut the French bread lengthwise and divide it into four equal portions. Place cut-side up on a baking sheet and toast for 3–4 minutes.
- Spread marinara sauce evenly across each bread portion, using a moderate layer to prevent sogginess.
- Distribute the cooked meatballs among the four portions, then top evenly with mozzarella and optional Parmesan.
- Return to the oven for 8–10 minutes, until the cheese has melted and the toppings are hot. Watch closely if using the broiler for extra browning.
- Rest for 2–3 minutes, garnish with fresh basil or parsley if desired, and serve warm.