Description
These Pizza Meatballs are a delicious twist on classic meatballs, stuffed with gooey mozzarella cheese and simmered in flavorful marinara sauce with pepperoni. Perfect served over pasta or in a hoagie bun, they make for a comforting and hearty meal that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Meatball Mixture
- 1 pound lean ground sirloin
- 3/4 cup dry bread crumbs
- 1/2 cup whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/8 teaspoon black pepper
Filling and Coating
- 4 ounce block of mozzarella cheese, cut into 12 bite-size cubes
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
Sauce and Additional Ingredients
- 24 ounces spaghetti sauce (e.g., Rao’s Marinara)
- 1/2 cup diced pepperoni
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the lean ground sirloin, dry bread crumbs, whole milk, onion powder, garlic salt, and black pepper. Mix well until all ingredients are thoroughly incorporated. Divide the mixture into 12 equal parts to form large meatballs.
- Stuff Meatballs with Cheese: Slightly flatten each portion of meat in the palm of your hand. Place one cube of mozzarella cheese in the center and then carefully fold the meat around the cheese, ensuring it is completely enclosed within the meatball.
- Coat and Brown Meatballs: Pour the all-purpose flour into a small bowl. Roll each stuffed meatball lightly in the flour to coat the outside. Heat olive oil in a large skillet or saucepan over medium heat. Add the meatballs to the pan and brown them evenly on all sides, which helps develop a flavorful crust.
- Simmer in Sauce: After browning, drain excess fat from the pan if present. Pour in the spaghetti sauce and add the diced pepperoni. Stir gently to combine and bring the sauce to a simmer. Cover the pan with a lid and let the meatballs cook in the simmering sauce for about 20 minutes, until cooked through.
- Serve: Serve the hot, cheesy meatballs over cooked pasta or in a hoagie bun for a hearty sandwich option. Garnish with fresh parsley and basil to add a fresh herbal touch.
Notes
- This recipe can easily be doubled for larger gatherings.
- It works well as a crockpot meal; after browning the meatballs, place them in a slow cooker, cover with sauce, and cook on low until heated through.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 weeks.
- The calories and nutritional information are estimates based on making 12 meatballs, with one meatball serving size.
- For exact nutritional details or dietary adjustments, consult a nutritionist.
Nutrition
- Serving Size: 1 meatball
- Calories: 200
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg
