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Pepperoni Pizza Meatballs | Can't Stay Out of the Kitchen | This is like eating #PepperoniPizza but in #meatball form! These fabulous #meatballs are stuffed with #pepperoni & #mozzarella cheese cubes. The #marinara sauce also includes pepperoni. Absolutely mouthwatering. #pasta #glutenfree

Pepperoni Pizza Meatballs

Teresa Ambra
These mouthwatering and irresistible meatballs are filled with pepperoni and mozzarella cheese. Then they're served in a pepperoni sauce. It's like eating Pepperoni Pizza in meatball form! This gluten free recipe is wonderful for company dinners and potlucks.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Beef, Pork Main Dish
Cuisine Italian
Servings 8
Calories 686 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 18x26" cookie sheet pan
  • parchment paper
  • 1 spatula
  • 1 Dutch oven with lid
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables

Ingredients
  

PEPPERONI MEATBALLS:

  • 1 lb. 96% lean ground beef
  • 3/4 cup gluten free Italian style bread crumbs or use regular bread crumbs
  • 1 large egg
  • 1 tsp. Italian seasoning
  • 1/2 tsp. sea salt
  • 2.5 oz. pkg. pepperoni sliced, cut in eighths
  • 1/4 cup onion diced
  • 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 onion chopped
  • 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 (or use regular spaghetti)
  • 1/2 cup Parmesan cheese shredded, for garnish
  • 1 tsp. fresh parsley Chopped, for garnish

Instructions
 

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.

Notes

NOTE: I find 4C brand gluten free bread crumbs and Ronzoni gluten free pasta at Wal-Mart.
 
NOTE: You can substitute regular Italian style bread crumbs and regular pasta for the gluten free items in this recipe with excellent results.
 
NOTE: Since the meatballs and sauce cook simultaneously, this recipe can be cooked in about 30 minutes.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 686kcalCarbohydrates: 70gProtein: 35gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 103mgSodium: 1649mgPotassium: 1060mgFiber: 7gSugar: 12gVitamin A: 1416IUVitamin C: 22mgCalcium: 328mgIron: 7mg
Keyword beef, cheese, gluten free, main dish, meatballs, mozzarella cheese, pepperoni
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