¼ cup grated pecorino romano cheese (or substitute with Parmesan)
2 garlic cloves, freshly grated
2 tablespoons chopped flat-leaf parsley
1 egg
2 teaspoons Blackstone Tuscan Herb (or Tutto Italiano seasoning)
Pinch of salt and pepper
16 oz marinara sauce
¼ cup shredded mozzarella cheese
¼ cup grated pecorino romano cheese
Fresh basil for garnish
Olive oil for frying
Directions
Preheat the pizza oven to 400 degrees Fahrenheit. In a large mixing bowl, thoroughly combine all the ingredients for the meatball mixture.
Using your hands, evenly coat your Blackstone Cast Iron Deep Dish with about ¼ cup of olive oil, making sure to cover the bottom and sides. Roll the meat mixture into 12 meatballs and place them in the dish.
Place the dish with the meatballs in the pizza oven and bake until the tops are golden and toasty, about 5 minutes. Remove from the oven and pour the marinara sauce over the meatballs. Sprinkle additional shredded mozzarella and grated pecorino romano cheese over the top. Return the dish to the pizza oven and continue cooking for an additional 5-10 minutes, until the sauce is bubbly hot and the cheese is melted.
Once cooked, remove from the oven and garnish with more grated pecorino romano cheese and freshly chopped basil. Serve and enjoy!
