• Prep Time: 25 minutes
  • Cooking Time: 30 minutes
  • Serves: 8

Pepperoni Pizza Meatballs

  • Recipe Submitted by on

 Ingredients List

  • 1 lb. 96% lean ground beef
  • 3/4 cup gluten free Italian style bread crumbs
  • 1 large egg
  • 1 tsp. Italian seasoning
  • 1/2 tsp. sea salt
  • 2.5 oz. pkg. sliced pepperoni cut in eighths
  • 1/4 cup diced onion
  • 8 oz. block mozzarella cheese cut in one-inch cubes
  • 1/3 to 1/2 cup olive oil divided use
  • 1/2 cup chopped onion
  • 3-4 cloves garlic sliced or minced
  • 14.5 oz. can fire-roasted tomatoes with garlic undrained
  • 14.5 oz. can tomatoes with celery, green pepper and onion undrained
  • 14.5 oz. can stewed tomatoes
  • 3 oz. can tomato paste
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. fennel seeds
  • 32 oz. jar spaghetti sauce
  • 2.5 oz. pkg. mini pepperoni
  • 16 oz. pkg. Ronzoni gluten free spaghetti cooked and drained
  • shredded Parmesan cheese for garnish
  • Chopped fresh parsley for garnish


Preheat oven to 350.
Chop up the large sliced pepperoni into eighths.
Set aside.
In a large bowl, combine beef, chopped pepperoni, bread crumbs, egg, ¼ cup onion, Italian seasoning and salt.
Remove about a golf-ball sized amount of meat for each meatball.
Place a mozzarella cheese cube into each meatball and roll up tightly, securing beef mixture around cheese to prevent leaks.
Place meatballs on a lightly sprayed, parchment paper-lined cookie sheet.
Bake at 350 for about 30-40 minutes or until done.

Meanwhile, in a large Dutch oven, heat olive oil.
Then add onion and sauté until translucent – maybe 3 minutes.
Add garlic.
Stir together and cook another minute – 2 at the most.
Add tomatoes, paste, spaghetti sauce and seasonings.
I swished out the spaghetti sauce jar with a little water and added that too.
Finally, add cooked meatballs and mini pepperoni.
Cover with lid and bring sauce to a simmer.
Cook over low to medium heat about 20 minutes until everything is cooked through.
To serve: Spread spaghetti on plate.
Ladle pepperoni sauce and meatballs over top.
Garnish with freshly grated Parmesan cheese and chopped fresh parsley.

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