These Pepperoni meatballs in vodka sauce are basically a marriage between all your favorite pizza flavors mixed with classic saucy Italian meatballs. We take finely chopped pepperoni and mix them up into a meatball with ground sirloin and ground pork to make them extra tender.
For ease, these meatballs are baked and then slowly simmered in a homemade vodka sauce and they are absolutely heavenly! A must-try when you’re looking to spice up your dinner game.
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Pepperoni Pizza in Meatball Form
I’ve always loved classic spaghetti & meatballs, and really all meatballs in general but this version may be my best version yet. Adding spicy pepperoni to a classic Italian meatball mixture is just genius, but simmering them in a homemade vodka sauce just takes them to the next level.
My favorite pizza is a vodka sauce pizza with pepperoni, and these meatballs taste exactly like that. All those delicious pepperoni pizza flavors in meatball form!
They’re flavorful and creative and you can serve them up as an easy appetizer, a loaded meatball sub, or over your favorite pasta for a fun take on spaghetti & meatballs–the possibilities are endless!
Jenny’s Tips for Tender Meatballs
Always soak your breadcrumbs. Before you even mix in the ground beef and pork, let the breadcrumbs sit with the liquid ingredients (in this case egg and parmesan). The breadcrumbs absorb the liquid and become soft so you don’t end up with dry, sandy-textured meatballs.
Mix well, but don’t over work the meatballs. Over-mixing meatballs can make them tough and dense. Mix the ground meat gently with the other ingredients just until everything holds together. It’s always best to mix by hand!
Use a scoop for even cooking. I love using a cookie scoop so that I can ensure the meatballs are all the same size and that they cook evenly.
Use damp hands to roll the meatballs. Using damp hands keeps the meat from sticking and keeps them nice and smooth.
Helpful Cooking Tools
Key Recipe Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Ground beef & pork. The mix of a leaner ground sirloin and ground pork makes these meatballs super tender and flavorful.
- Pepperoni. Look for a stick of pepperoni, rather than the bags of sliced pepperoni.
- Onion & garlic. I like using yellow onion, but any onion will work.
- Breadcrumbs. You can use plain or Italian breadcrumbs here.
- Egg. The egg acts as a binder so that the meatballs don’t fall apart.
- Parmesan cheese. Parmesan in the meatballs adds extra flavor and helps bind it all together.
- Vodka sauce. If you’re on a time crunch, you could use store bought vodka sauce! My vodka sauce recipe is simple and comes together with some easy pantry staples.
How to Make Pepperoni Meatballs (+ Step-by-Step Photos)
- Chop the pepperoni with onions and garlic. You can do this step by hand but it’s much easier to toss everything into a food processor and chop it until it’s fine in texture. This allows the pepperoni to mix easier into the meatballs.
- Mix the pepperoni meatballs. After you let your breadcrumbs soak, mix in the chopped pepperoni and onion mix with the remaining ingredients. I prefer to mix my meatballs by hand so that I don’t over-mix them and make them tough.
- Scoop & bake the meatballs. My trick to tender meatballs is to use a large cookie scoop to scoop the meatballs so they’re all the same size. They’ll cook more evenly this way! Instead of the messy process of pan-searing the meatballs, I bake them in the oven before adding them to the vodka sauce.
- Make the vodka sauce. A homemade vodka sauce is really easy to make! You’ll sweat some shallots and garlic in olive oil before adding oregano, crushed red pepper flakes, tomato paste, and crushed tomatoes. Then all you need is a bit of vodka and heavy cream and some simmering and the sauce is ready!
- Simmer the pepperoni meatballs in the vodka sauce. This is the step that really takes these meatballs over the top! After baking them in the oven, transfer the meatballs into the vodka sauce and then simmer everything for 15-20 minutes and dinner is done!
How to Serve Pepperoni Meatballs in Vodka Sauce
I love this recipe because it’s so versatile! You can serve these pepperoni meatballs up as a party appetizer, on toasted bread with provolone as a meatball sub, over spaghetti for truly epic spaghetti & meatballs, or over cheesy polenta!
If you’re looking for a full meal, try serving them up with my little gem caesar salad or Italian chopped salad and some no-knead focaccia on the side!
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Flavorful Meatball Recipes to Try
Beef Stroganoff Meatballs
Baked Ricotta Meatballs
Chicken Parmesan Meatballs
Thanksgiving-style Turkey Meatballs
Sesame-Ginger Meatballs
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Pepperoni Meatballs in Vodka Sauce
Ingredients
Pepperoni Meatballs
- 2/3 cup breadcrumbs, plain or italian
- 1 egg, lightly beaten
- 1/2 cup grated parmesan cheese
- 1/2 yellow onion, chopped
- 6 oz pepperoni, diced
- 4 garlic cloves, peeled
- 1 lb ground sirloin (90/10)
- 1 lb ground pork
- 1/4 cup minced Italian parsley leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
Vodka Sauce
- 2 tablespoons olive oil
- 2 shallots, very finely minced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1/4 cup tomato paste
- 28 oz crushed tomatoes
- 2 teaspoons granulated sugar
- 1/2 cup vodka
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Make the meatballs: In a mixing bowl, combine the breadcrumbs with the beaten egg, and parmesan. Let the mixture sit for 10 minutes. Place the chopped pepperoni, onion, and garlic in the bowl of a food processor and pulse until everything is finely chopped. Stir that mixture into the soaking breadcrumbs. Add the parsley, salt, pepper, ground beef and pork to the bowl and use your hands to mix the ingredients until everything is just mixed.
- Bake the meatballs. Preheat an oven to 400 F, with the oven rack in the top 1/3 of the oven. Line a rimmed baking sheet with foil or parchment paper. Use a 1/4 cup (2 oz) scoop to portion out the meatball mixture and roll them into balls. Place the meatballs on the prepared baking sheet. Bake for 10 minutes, then broil on high for 2-3 minutes until the meatballs are browned. Remove from the oven.
- Make the vodka sauce. In a large braiser or skillet, heat the olive oil over medium heat. Once the oil is hot, add the finely diced shallot and sliced garlic. Cook for 2-3 minutes, stirring often, until the onion is soft and the garlic is fragrant. Stir in the crushed red pepper and oregano and cook for another minute. Add the tomato paste and cook for 2-3 minutes, until dark in color. Then, stir in the crushed tomatoes, sugar, and season with salt and pepper. Simmer the sauce for 10 minutes. Remove from the heat, add in the vodka, and return to the heat and bring to a simmer for another 10 minutes. Stir in the cream and season to taste with salt and pepper.
- Simmer the meatballs in the sauce. Add the meatballs to the sauce, leaving any fat behind on the baking sheet. Baste the meatballs with the sauce. Reduce the heat to very low, cover, and simmer the meatballs for 15-20 minutes, until very tender and cooked through.
- Serve. Serve the meatballs over pasta, polenta, or with crusty bread on the side. Top with more grated parmesan.
Storage Instructions
- To store: Any leftover meatballs and vodka sauce can be stored in an airtight container in the fridge for up to 5 days. To freeze: The meatballs can either be frozen after their initial bake in the oven or along with the sauce. Freeze the cooked meatballs on a baking sheet, then transfer to a freezer safe ziplock bag for up to 3 months. Frozen meatballs can be added to a sauce from frozen and reheated. If the meatballs are in the sauce, transfer to a freezer-safe container or ziplock bag once cooled and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Nutrition
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