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Pepperoni Meatballs from The Food Charlatan
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5 from 1 vote

Pepperoni Meatballs

Everybody loves pepperoni, right? (Seriously, how many pepperoni pizzas are eaten every day?) I decided to add the flavors to meatballs. Best idea ever! Super tender meatballs with a little bit of a pizza kick. It's easy and so good! 


  • 1 (6-oz) package sliced pepperoni
  • 8 ounces mushrooms
  • 1/4 medium onion
  • 2 cloves garlic
  • 1 pound ground beef
  • 2 eggs
  • 3/4 cup milk
  • 3/4 cup panko breadcrumbs , or quick oats
  • 1 & 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon paprika


  • Preheat the oven to 450 degrees F.
  • Add the pepperoni to a food processor.* Pulse thoroughly until it is ground completely. Add to a large bowl.
  • Add the mushrooms, onion, and garlic to the food processor and pulse until ground. Ignore the fact that this mixture looks extremely questionable and add it to the bowl.
  • Add the ground beef, eggs, milk, breadcrumbs, salt, pepper, and paprika.
  • Line a large baking sheet with foil and coat with nonstick spray.
  • Use your hands to combine the mixture. I know it feels gross, but it works better than a spoon and makes the meatballs more tender.
  • Form the meatballs into balls a little smaller than a golf ball. (Or any size you want, as long as they are uniform.)
  • Bake for 10-12 minutes, or until browned on the bottoms.
  • Serve with pasta and marinara! Makes about 25-30 meatballs.


This recipe was originally posted by me on I Heart Naptime. I was a contributor for Jamielyn’s blog last year, but I figure you guys want the recipes too!


Serving: 2 meatballs, Calories: 99 kcal, Carbohydrates: 2 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 34 mg, Sodium: 293 mg, Potassium: 119 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 51 IU, Vitamin C: 1 mg, Calcium: 20 mg, Iron: 1 mg