Gourmet Italian Meatballs Pepperoni (Printable Version)
Tender Italian meatballs with pepperoni, rich tomato sauce, and spaghetti for a flavorful comfort meal.
# What You'll Need:
→ For the Meatballs
01 -
450g ground beef or a mix of beef and pork
02 -
60g finely chopped pepperoni
03 -
30g breadcrumbs
04 -
30g grated parmesan cheese
05 -
2 tablespoons chopped fresh parsley
06 -
1 large egg
07 -
1 garlic clove, minced
08 -
1 teaspoon Italian seasoning
09 -
Salt and freshly ground black pepper, to taste
→ For the Sauce
10 -
2 tablespoons olive oil
11 -
1 small onion, finely chopped
12 -
2 garlic cloves, minced
13 -
400g can crushed tomatoes
14 -
1 tablespoon tomato paste
15 -
1 teaspoon sugar (optional, to balance acidity)
16 -
Salt and freshly ground black pepper, to taste
17 -
A handful of fresh basil leaves, torn
→ For Serving
18 -
225g dried spaghetti
19 -
Freshly grated parmesan cheese
20 -
Chopped fresh parsley
21 -
Extra pepperoni slices (optional, for garnish)
# Steps To Follow:
01 -
In a large bowl, blend ground meat, pepperoni, breadcrumbs, parmesan cheese, parsley, egg, minced garlic, Italian seasoning, salt, and black pepper until evenly incorporated. Shape the mixture into golf ball-sized spheres.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear the meatballs on all sides until golden brown, approximately 5–7 minutes. Remove browned meatballs and set aside.
03 -
In the same pan, add the remaining tablespoon olive oil. Sauté the chopped onion until translucent. Add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, sugar if using, salt, pepper, and torn basil leaves. Allow the sauce to simmer for 5 minutes.
04 -
Return the seared meatballs to the sauce. Cover and gently simmer for 15–20 minutes, ensuring the meatballs are fully cooked through.
05 -
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain and set aside.
06 -
Twirl portions of spaghetti onto serving plates. Arrange 2–3 meatballs per portion and spoon over generous amounts of sauce. Top with freshly grated parmesan, chopped parsley, and, if desired, a crisped slice of pepperoni.
# Notes and Tips:
01 -
Use a blend of beef and pork for enhanced tenderness and flavor.
02 -
Gently form meatballs to avoid over-compacting, resulting in a lighter texture.