Spaghetti and Meatballs in Pepperoni Sauce

Spaghetti and Meatballs in Pepperoni Sauce is a main course that serves 8. For $2.27 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 34g of protein, 20g of fat, and a total of 459 calories. It is brought to you by Can't Stay out of the Kitchen. This recipe is liked by 215 foodies and cooks. A mixture of spaghetti sauce, lean ground beef, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Try Spaghetti Sauce with Meatballs, Meatballs with Spaghetti Sauce, and Spaghetti and Meatballs in Marinara Sauce for similar recipes.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, combine beef, bread crumbs, egg, Italian seasoning and salt.Shape into miniature meatballs using about 2 teaspoonfuls of the beef mixture.In a large cast-iron Dutch oven, heat a few tablespoons of olive oil.Cook meatballs in several batches browning on all sides.This may take 10-15 minutes per batch.For each batch you will need to add a little more olive oil to cook the meatballs.Drain meatballs on paper towels.Add a couple tablespoons of olive oil to skillet.Then add onion and sauté until translucent – maybe 3 minutes.Add garlic.Stir together and cook another minute – 2 at the most.Add tomatoes and spaghetti sauce.I swished out the spaghetti sauce jar with a little water and added that too.Finally, add meatballs and pepperoni.Cover with lid and bring sauce to a simmer.Cook over low to medium heat about 20 minutes until everything is cooked through.Fill a large stock pot with water and bring to a boil.Cook spaghetti according to package directions.Drain.Add a little butter or oil to the spaghetti to prevent sticking, if you desire.To serve: Spread spaghetti on plate.Ladle pepperoni sauce and meatballs over top.Garnish with freshly grated Parmesan cheese and chopped fresh parsley.

 

Step by step:

1. In a large bowl, combine beef, bread crumbs, egg, Italian seasoning and salt.Shape into miniature meatballs using about 2 teaspoonfuls of the beef mixture.In a large cast-iron Dutch oven, heat a few tablespoons of olive oil.Cook meatballs in several batches browning on all sides.This may take 10-15 minutes per batch.For each batch you will need to add a little more olive oil to cook the meatballs.

2. Drain meatballs on paper towels.

3. Add a couple tablespoons of olive oil to skillet.Then add onion and sauté until translucent – maybe 3 minutes.

4. Add garlic.Stir together and cook another minute – 2 at the most.

5. Add tomatoes and spaghetti sauce.I swished out the spaghetti sauce jar with a little water and added that too.Finally, add meatballs and pepperoni.Cover with lid and bring sauce to a simmer.Cook over low to medium heat about 20 minutes until everything is cooked through.Fill a large stock pot with water and bring to a boil.Cook spaghetti according to package directions.

6. Drain.

Add a little butter or oil to the spaghetti to prevent sticking, if you desire.To serve

1. Spread spaghetti on plate.Ladle pepperoni sauce and meatballs over top.

2. Garnish with freshly grated Parmesan cheese and chopped fresh parsley.

Nutrition Information:

covered percent of daily need