Side Pannel
Pepperoni Pizza Meatballs
Pepperoni Pizza Meatballs
- Recipe Submitted by maryjosh on 07/23/2018
Ingredients List
- PEPPERONI MEATBALLS:
- 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
- PEPPERONI SAUCE:
- 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
Directions
PEPPERONI MEATBALLS:
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.
PEPPERONI SAUCE:
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.
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.
PEPPERONI SAUCE:
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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