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Spaghetti and Meatballs in Pepperoni Sauce | Can't Stay Out of the Kitchen | this fabulous #spaghetti entree is an awesome #JamieDeen #recipe. This one includes #beef in the #meatballs, #Italian #sausage & #pepperoni in the sauce. Absolutely mouthwatering! Our company loved it! #pasta #noodles #spaghettiandmeatballs

Spaghetti and Meatballs in Pepperoni Sauce

Teresa Ambra
Spaghetti and Meatballs in Pepperoni Sauce is a wonderful comfort food recipe your family will love. This delicious Jamie Deen recipe uses both meatballs and pepperoni in a wonderful marinara sauce. It's terrific for family or company dinners.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Course Pasta Main Dish
Cuisine Italian
Servings 8
Calories 584 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 18x26" cookie sheet pan
  • 1 large skillet with lid
  • measuring cups
  • measuring spoons
  • 1 large stock pot with lid
  • 1 sharp knife to cut vegetables
  • 1 colander
  • 1 soup ladle

Ingredients
  

  • 1 lb. 93% or 96% lean ground beef
  • 1/2 cup Italian seasoned bread crumbs
  • 1 large egg
  • 1 tsp. Italian seasoning
  • 3/4 tsp. sea salt or Kosher salt
  • 1/3 to 1/2 cup olive oil divided
  • 1/2 cup onion chopped
  • 3 to 4 cloves garlic sliced or minced
  • 14.5 oz. can fire-roasted tomatoes with garlic or diced tomatoes with basil, garlic, and oregano
  • 14.5 oz. can stewed tomatoes
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 32 oz. jar spaghetti sauce (mine included Italian sausage)
  • 5 oz. pkg. mini pepperoni
  • 16 oz. pkg. spaghetti cooked and drained
  • 1/2 cup Parmesan cheese for garnish, if desired
  • 1 tsp. fresh parsley chopped, for garnish, if desired

Instructions
 

  • In a large bowl, combine beef, bread crumbs, egg, Italian seasoning and salt.
  • Shape into miniature meatballs using about 2 teaspoonfuls of the beef mixture.
  • Spray a large cookie sheet with cooking spray.
  • Place meatballs on prepared cookie sheet.
  • Bake at 350 degrees for about 20-30 minutes or until meatballs are browned.
  • Add a couple tablespoons of olive oil to skillet.
  • Then add onion and sauté until translucent – maybe 3 minutes.
  • Add garlic.
  • Stir together and cook another minute – 2 at the most.
  • Add tomatoes and spaghetti sauce.
  • I swished out the spaghetti sauce jar with a little water and added that too.
  • Finally, add meatballs and pepperoni.
  • Cover with lid and bring sauce to a simmer.
  • Cook over low to medium heat about 20 minutes until everything is cooked through.
  • Fill a large stock pot with water and bring to a boil.
  • Cook spaghetti according to package directions.
  • Drain in colander.
  • Add a little butter or oil to the spaghetti to prevent sticking, if you desire.
  • To serve: Spread spaghetti on plate.
  • Ladle pepperoni sauce and meatballs over top.
  • Garnish with freshly grated Parmesan cheese and chopped fresh parsley.

Notes

NOTE:  I have used many different combinations of tomatoes including diced tomatoes with basil, garlic, and oregano, fire-roasted tomatoes with garlic,  and stewed tomatoes. I added the basil and oregano to make up for what was missing in the cans.
 
NOTE: Substitute turkey pepperoni for regular pepperoni if you prefer.
 
NOTE: If you want lighter fare, substitute chicken or turkey for the beef in the recipe.
 
Recipe inspired from Jamie Deen as found in Cooking with Paula Deen.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 584kcalCarbohydrates: 63gProtein: 29gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 81mgSodium: 1450mgPotassium: 906mgFiber: 6gSugar: 10gVitamin A: 965IUVitamin C: 15mgCalcium: 180mgIron: 6mg
Keyword cheese, ground beef, main dish, noodles, pasta, pepperoni, spaghetti
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