Homemade Bocce Balls for the Best Family Pizza Night
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On nights when my sister and I had dance class growing up, we’d meet up at Pizzaria Venti for dinner. Their pizza was fantastic, but we were huge fans of the Bocce Balls. They have since closed their doors, so I’d like to share my recipe for Homemade Bocce Balls.
What are Bocce Balls? Bocce Balls are perfectly seasoned meatballs, cozied up with a pillow of mozzarella, tucked inside a chewy pizza crust. They go perfectly with a side of marinara or garlic butter for dipping.
Homemade Bocce Balls Take Time
Truly homemade Bocce Balls do take a little time to make. When I originally shared this recipe in April of 2015, I included the recipes for both meatballs and pizza dough all in one. For this, though, we’re going to break it up into three parts:
- Pizza dough
- Meatballs
- Final Bocce Ball construction (below)
Yes, I am going to refer you to two other posts for pizza dough and meatballs here, but with good reason.
My pizza dough recipe is genuinely good for making pizza. We have literally made this dough every Saturday for the past three years. The only times we’ve bothered ordering pizza for delivery are when family is visiting, and no one feels like cooking.
As for the meatballs, I know that everyone already has a favorite recipe in their pocket. But for what it’s worth, my recipe is pretty dang good. It combines lean beef and turkey with a particular ratio of Italian herbs and spices. They come out juicy and full of flavor.
Semi-Homemade Bocce Balls are Possible
Seeing as how this is a time intensive recipe, I would understand how you’d be tempted to pick up a bag of pizza dough and some frozen meatballs at the grocery store. They will turn out just fine, but definitely not the same caliber of deliciousness.
When picking out your dough, the kind that comes in a bag in the deli is the best choice. The kind that comes in a can, while fine, generally tastes more like the can than fresh dough.
As for the meatballs, some butcher’s counters do have preformed meatballs that you can bake at home. This would be a great option to save a bit of time. The kind that are frozen are generally smaller than what you want for this recipe and are a little bland.
Let’s Talk Mozzarella
It’s super tempting to grab that gorgeous ball of fresh mozzarella. It may even be tempting to use shredded mozz from a bag. Those are the two ends of the spectrum, and we really need to settle in the middle here.
You’re going to want a block of low moisture mozzarella, and here’s why. The cheese in a bocce ball is a salty, stretchy surprise. It suddenly becomes a less exciting treat if the excess moisture of a fresh mozz absorbs into the pizza dough and leaves it a gummy mess inside.
Then, on the other hand, shredded mozzarella comes with a starchy powder coating that prevents clumping. Unfortunately, this means that it also won’t melt as nicely or provide the gorgeous stretch that we’re looking for.
So, there’s no need to get fancy, but you also shouldn’t get super lax about the cheese either. Remember your happy medium.
Dipping Sauce Options
Marinara is my absolute go-to for Bocce Ball dipping. However, since I don’t want anyone to miss out on their own bliss, here’s a list of options.
- Alfredo sauce – creamy, garlicky, and perfectly comforting
- Garlic butter – delicious and keeps vampires and bad dates away
- Pesto – a punch of herbaceous flavor; mixes great with alfredo
- Nacho Cheese – an extra cheesy treat; definitely not weird
- Ranch – the obligatory mention of the end-all-be-all dip of the Midwest… it does taste pretty good, though.
Are you familiar with bocce balls? What have you done differently or the same? What is your favorite dipping sauce? Comment below! And don’t forget to subscribe for weekly updates!
This post was originally posted in December of 2019 but was updated with new images and links on October 4, 2020.
Homemade Bocce Balls
Equipment
- Sheet pan
- Parchment paper or silicone baking mat
- Pastry brush
Ingredients
- 1 pound pizza dough
- 12 large homemade meatballs
- 1 large egg
- 1 Tbsp water
- 12 chunks low moisture mozzarella ~ 1 in x 1 in x ¼ in
Instructions
- Split pizza dough into 12 balls. Ball each up with a tight skin and allow to rise for 30 minutes on the counter.
- Preheat the oven to 375°F.
- On a floured work surface, roll out each dough ball to about ¼ in. thick and 6 in. in diameter.
- Place a chunk of mozzarella on each round of dough, followed by a meatball.
- Wrap the dough around the filling and smooth seams to seal it in.
- Place bocce balls sealed-seam side down on a lined baking sheet.
- Whisk together one egg and a tablespoon of water to form an egg wash.
- Brush the egg wash over each bocce ball.
- Optionally, sprinkle the tops with garlic powder and dried parsley or basil.
- Bake for 12 to 15 minutes until golden brown on top.
- Serve warm with the dipping sauce of your choosing.
2 Comments
Amy
Thank you for this recipe!! Can I ask where you are from?! I used to love eating these at pizzeria venti in Cheyenne, Wyoming!
Elle Jay
I lived in Cheyenne for about three years. Pizzeria Venti was the best!