Pizza Meatballs

closeup of mozzarella stuffed meatballs in a cast iron skillet

5 from 1 vote

Pepperoni pizza meatballs are a family favorite dinner. They are stuffed with mozzarella and smothered with a pepperoni sauce.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: American

Keyword: Italian meatballs, mozarella stuffed meatballs, pizza meatballs

Servings: servings

Calories: 214kcal

Author: Julie Clark

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