Pizza Meatballs
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
12 servings
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Calories
214 kcal
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Course
Main Course
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Cuisine
American
Pizza Meatballs
Report
Pepperoni pizza meatballs are a family favorite dinner. They are stuffed with mozzarella and smothered with a pepperoni sauce.
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Ingredients
- 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
- 4 ounce block of mozzarella cheese cut into 12 bite-size cubes
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 24 ounces spaghetti sauce I like Rao's Marinara
- 1/2 cup diced pepperoni
Instructions
- In a large bowl, combine the ground sirloin, bread crumbs, milk, onion powder, garlic salt and pepper. Mix well. Separate the mixture into 12 large meatballs. 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
- For each meatball, slightly flatten the meat in the palm of your hand. Place 1 cube of cheese in the center of the flattened meatball and then form the meat around the cheese cube. Make sure the cheese is completely covered with the meat mixture. 4 ounce block of mozzarella cheese
- Place the flour in a small bowl. Roll each meatball in the flour to lightly coat the outside. Heat the oil in a large skillet or saucepan over medium heat. Add the meatballs and brown them on all sides. 1/3 cup all-purpose flour, 2 tablespoons olive oil
- If there is excess fat in the pan after the meatballs have browned, drain off the fat. (We used lean meat and didn't have any fat in the bottom of the pan.) Add the spaghetti sauce and pepperoni to the meatballs. Stir and heat until it comes to a simmer. Cover the pan and allow the meatballs to finish cooking in the sauce. Simmer for about 20 minutes or until the meatballs are cooked through. 24 ounces spaghetti sauce, 1/2 cup diced pepperoni
- Serve over pasta or on a hoagie bun. Garnish with fresh parsley and fresh basil.
Notes
- This recipe can easily be doubled. This is a good crockpot meal, too. After the meatballs are cooked, place them in a slow cooker and cover them with sauce. Set the temperature to low and heat through.
- Store any leftovers in an airtight container in the fridge for up to 4 days. You can also store leftovers in the freezer for up to 6 weeks.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 12 meatballs, with 1 serving being 1 meatball. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition Information
Show Details
Serving
135g
Calories
214kcal
(11%)
Carbohydrates
11g
(4%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
39mg
(13%)
Sodium
675mg
(28%)
Potassium
334mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
326IU
(7%)
Vitamin C
4mg
(4%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 135g | |
| Calories | 214kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 675mg | 28% |
| Potassium | 334mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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