Spaghetti and Meatballs in Pepperoni Sauce
Delicious Jamie Deen recipe using both meatballs and pepperoni in a wonderful marinara sauce. It's terrific for family or company dinners.
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. basil
- 1 tsp. oregano
- 32 oz. jar spaghetti sauce (mine included Italian sausage)
- 5 oz. pkg. mini pepperoni
- 16 oz. pkg. spaghetti cooked and drained
- garnish: shredded Parmesan cheese and chopped fresh parsley
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.
- 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.
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