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Italian Meatballs with Pepperoni Tomato Sauce
Italian

Italian Meatballs with Pepperoni Tomato Sauce

Beef meatballs browned hard, then simmered in a tomato sauce with sliced pepperoni for smoky depth. Served over spaghetti.

Total
45 min
Prep
15 min
Cook
30 min
Serves
4
  • comfort
  • kid-friendly

Ingredients

For 4 servings

  • ground beef16 oz
  • spaghetti12 oz
  • canned diced tomatoes1 can
  • sliced pepperoni3 oz
  • yellow onion1 piece
  • garlic4 clove
  • egg2 piece
  • breadcrumbs6 tbsp
  • olive oil2 tbsp
  • fresh parsley6 sprig
  • fresh basil4 sprig
  • cornstarch3 tsp
  • sugar½ tsp
  • salt1 tsp
  • black pepper½ tsp

You'll need

skillet · pot · bowl

Method

  1. Chop the onion and parsley. Mince the garlic.

    5 min · prep

  2. Stir cornstarch with cold water into a smooth slurry and set aside.

    2 min · prep

  3. Soak the breadcrumbs in cold water until they soften into a paste.

    2 min · prep

  4. Add beef, eggs, onion, most of the parsley, salt and pepper.

    3 min · prep

  5. Mix by hand just until it holds together. Do not overwork it.

    3 min · prep

  6. Roll into 24 small meatballs, about the size of a golf ball.

    6 min · prep

  7. Brown the meatballs in oil in one layer, shaking the pan to roll them.

    8 min · saute

  8. Cook the garlic and pepperoni until the edges curl and oil pools.

    2 min · saute

  9. Add the tomatoes and torn basil, then bring to a gentle simmer.

    3 min · simmer

  10. Stir the slurry in, return the meatballs, cover and simmer through.

    8 min · simmer

  11. Boil salted water and cook the spaghetti per the package.

    10 min · boil

  12. Spoon meatballs and sauce over the pasta, then parsley and basil.

    2 min · rest

Serving suggestion

A simple green salad with olive oil and lemon, or a piece of crusty bread to mop up the sauce.

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