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
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
Chop the onion and parsley. Mince the garlic.
5 min · prep
Stir cornstarch with cold water into a smooth slurry and set aside.
2 min · prep
Soak the breadcrumbs in cold water until they soften into a paste.
2 min · prep
Add beef, eggs, onion, most of the parsley, salt and pepper.
3 min · prep
Mix by hand just until it holds together. Do not overwork it.
3 min · prep
Roll into 24 small meatballs, about the size of a golf ball.
6 min · prep
Brown the meatballs in oil in one layer, shaking the pan to roll them.
8 min · saute
Cook the garlic and pepperoni until the edges curl and oil pools.
2 min · saute
Add the tomatoes and torn basil, then bring to a gentle simmer.
3 min · simmer
Stir the slurry in, return the meatballs, cover and simmer through.
8 min · simmer
Boil salted water and cook the spaghetti per the package.
10 min · boil
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.