Pepperoni Meatballs Recipes

PEPPERONI MEATBALLS

Pepperoni Meatballs image

Provided by Chef Nate Appleman : Shows : Food Network

Time 2h15m

Yield 25 meatballs

Number Of Ingredients 20

Ingredients

Extra-virgin olive oil, for greasing and drizzling
10 ounces boneless beef short rib, cut into 1/2-inch chunks
10 ounces boneless beef chuck, cut into 1/2-inch chunks
8 ounces beef brisket, cut into 1/2-inch chunks
4 ounces beef fat, cut into 1/2-inch chunks
7 slices white bread, cut into 1/2-inch chunks
6 cloves garlic, chopped
Kosher salt
2 tablespoons Calabrian chili powder
1 1/2 teaspoons Calabrian chili paste
3 1/2 teaspoons fennel seeds
1 teaspoon anise seeds
3 teaspoons dried oregano
1/4 cup dry red wine
3/4 cup fresh ricotta cheese
3 large eggs, lightly beaten
1 28-ounce can whole plum tomatoes, crushed by hand
1 bunch basil, leaves torn
Grated grana padano, for topping
Crusty bread, for serving (optional)

Steps:

Preheat the oven to 400 degrees F. Grease 2 baking sheets with olive oil; set aside. Mix the beef short rib, chuck, brisket and fat in a large bowl. Add the bread, garlic, 1 tablespoon plus 1 teaspoon salt, chili powder, chili paste, fennel and anise seeds, and oregano; mix until combined. Grind the meat mixture in a meat grinder with a 1/4-inch grind die into a large bowl. Add the wine, ricotta and eggs and mix by hand until combined. (The mixture should be wet and tacky.)
Form the mixture into 1 1/2-inch meatballs and put on the prepared baking sheets. Bake until the meatballs are brown, 15 to 20 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F.
Transfer the meatballs to a roasting pan. Pour the crushed tomatoes and their juices over the meatballs, cover with foil and bake until the meatballs are tender and have absorbed some of the sauce, 1 hour to 1 hour, 30 minutes. Scatter the basil leaves over the sauce.
Divide the meatballs and sauce among bowls. Top with grana padano and drizzle with olive oil. Serve with bread, if desired.

ITALIAN-STYLE PEPPERONI AND SPINACH SOUP WITH MEATBALLS

Italian-Style Pepperoni and Spinach Soup With Meatballs image

This is actually a meal on it's own, if you love pasta sauce and meatballs, you will love this soup! use your own favorite meatball recipe or use my recipe #69173. This soup will increase in flavor if left overnight in the fridge, so it is best if prepared a day ahead, all ingredient amounts may be adjusted to taste, serve this delicious soup with garlic bread, crusty buns or crostini :)

Provided by Kittencalrecipezazz

Categories Vegetable

Time 2h25m

Yield 12 cups (approx)

Number Of Ingredients 20

Ingredients

1 lb lean ground beef (shaped in tiny meatballs)
1 1/2 cups spicy pepperoni, chopped or 1 1/2 cups turkey pepperoni
2 -4 tablespoons oil
2 cups sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 tablespoons minced fresh garlic (or to taste)
1 tablespoon dried chili pepper flakes (or to taste)
1 -2 teaspoon dried basil
1 -2 teaspoon dried oregano
3 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can condensed tomato soup, undiluted
3 -5 cups chicken broth (use less amount of broth for a thicker soup)
1 (10 ounce) package frozen chopped spinach
seasoning salt (or use white salt to taste)
black pepper (lots!)
1 tablespoon sugar (optional or to taste)
cooked spaghetti (broken into small pieces or use other pasta)
grated parmesan cheese

Steps:

Shape the ground beef into tiny meatballs using you favorite recipe.
Heat oil in a large pot over medium-high heat; brown the meatballs with pepperoni until browned (the meatballs do not have to cook completely) remove to a bowl.
Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; sauté for about 3-4 minutes.
Add in the tomato paste and cook, stirring for 1 minute.
Add in the undiluted soup, crushed tomatoes, chicken broth and chopped spinach, then add in the meatballs and pepperoni back to the pot; bring to a boil, season with seasoned salt, lots black pepper and sugar (if using).
Reduce heat and simmer covered for about 2 hours or less (uncover and simmer the last 30 minutes of cooking, the soup will thicken more if simmer uncovered for a longer time!).
Add in the cooked spaghetti.
Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side.
DELICIOUS!

Nutrition Facts : Calories 298.1, Fat 19.3, SaturatedFat 6.2, Cholesterol 54, Sodium 904.4, Carbohydrate 14, Fiber 3, Sugar 4.9, Protein 18.4

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