Description
These Pizza Meatballs are juicy, cheesy, and bursting with classic Italian flavors. Ground sirloin meatballs are stuffed with mozzarella cheese, coated in flour, browned in olive oil, then simmered in a rich marinara sauce with diced pepperoni for an irresistible meal that’s perfect over pasta or in a hoagie bun.
Ingredients
Scale
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
- 4 ounce block of mozzarella cheese, cut into 12 bite-size cubes
Coating and Cooking
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
Sauce
- 24 ounces spaghetti sauce (such as Rao’s Marinara)
- 1/2 cup diced pepperoni
Instructions
- Prepare the meat mixture: In a large bowl, thoroughly combine the ground sirloin, bread crumbs, milk, onion powder, garlic salt, and black pepper. Mix well to evenly distribute the seasonings. Separate the mixture into 12 equal portions for your meatballs.
- Stuff the meatballs: Slightly flatten each meatball portion in the palm of your hand. Place one cube of mozzarella cheese in the center and carefully form the meat around the cheese to completely encase it, ensuring the cheese won’t leak out during cooking.
- Coat and brown the meatballs: Pour the flour into a small bowl. Roll each meatball in the flour until lightly coated on the outside. Heat olive oil in a large skillet or saucepan over medium heat. Add the meatballs and brown on all sides, turning carefully to get a golden crust all around.
- Simmer in sauce: After browning, drain any excess fat from the pan if necessary. Add the spaghetti sauce and diced pepperoni to the skillet with the meatballs. Stir gently, bring to a simmer, then cover the pan and cook for about 20 minutes, or until the meatballs are cooked through and tender.
- Serve: Serve these cheesy pizza meatballs hot over cooked pasta or nestled in a hoagie bun. Garnish with fresh parsley and basil for a bright, herby finish.
Notes
- This recipe can easily be doubled for larger gatherings.
- It is excellent for slow cooking as well; after browning, place meatballs in a slow cooker, cover with sauce, and warm on low until cooked through.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 weeks.
- Calorie estimates assume 12 meatballs with 1 meatball as one serving. Nutritional content may vary by brand and ingredient choice.
- For best results, use high-quality marinara sauce and fresh herbs for garnish.
Nutrition
- Serving Size: 1 meatball
- Calories: 190
- Sugar: 3g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
