Pepperoni Meatballs Recipe

Name: Pepperoni Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat the oven to 400 degrees F. Grease 2 baking sheets with olive oil; set aside.
2
Mix the beef short rib, chuck, brisket and fat in a large bowl.
3
Add the bread, garlic, 1 tablespoon plus 1 teaspoon salt, chili powder, chili paste, fennel and anise seeds, and oregano; mix until combined.
4
Grind the meat mixture in a meat grinder with a 1/4-inch grind die into a large bowl.
5
Add the wine, ricotta and eggs and mix by hand until combined.
6
(The mixture should be wet and tacky.)
7
Form the mixture into 1 1/2-inch meatballs and put on the prepared baking sheets.
8
Bake until the meatballs are brown, 15 to 20 minutes.
9
Remove from the oven and reduce the oven temperature to 300 degrees F.
10
Transfer the meatballs to a roasting pan.
11
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.
12
Scatter the basil leaves over the sauce.
13
Divide the meatballs and sauce among bowls.
14
Top with grana padano and drizzle with olive oil.
15
Serve with bread, if desired.
16
Photograph by Joseph DeLeo

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Pepperoni Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepperoni Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions