This meat ball recipe features pepperoni and onions. The beefy, caramelized onion glaze sticks to the meat balls with a sweet and semi spicy taste. The tender texture makes every bite a tasty explosion. Serve them over pasta or with tooth picks as appetizers.
- 2 lbs ground beef
- 1 cup diced (small) pepperoni or sausage
- 2 eggs
- 1/4 c. spicy brown mustard
- 1/8 c. Worstesershire sauce
- 1/2 c. ketchup
- 1/2 c. crushed Grape-nuts cereal (any higher fiber cereal will do)
- 1/2 c. minced onions
- 1/2 t. red pepper flakes
- 1/2 c. minced bell pepper
- 1 1/2 t. Italian seasoning
- 2 t. Goya Adobo
- 1 large onion chopped small/thin (diced or sliced is fine)
- 1 T. cornstarch
- 1 c. water or beef stock
- 1/2 t. Parsley
- Pepper to taste
In large bowl, mix all Meat ball ingredients well. I use my hands so Im sure to mix it all evenly and thoroughly.
Roll meat balls to desired size.
In large fry pan on medium heat, cook meat balls, turning when bottom is browned to be sure to brown entire meat ball.
When meat balls are completely browned, remove from fry pan and set aside.
Reserve juices in fry pan.
increase temperature to medium high heat and begin adding Onion glaze ingredients, beginning with the onion.
Cook onion, scrapping bottom bits off fry pan, until onions are caramelized.
Reduce heat to medium.
Continue cooking, adding cornstarch onto onions, followed by water or stock, stirring bottom of pan constantly and quickly.
Your glaze should thicken like gravy, but have a shine to it.
Turn temperature down to simmer and add a dozen meat balls to it, covering and allowing meatballs to simmer 20-30 minutes, stirring occasionally so it does not burn.
Serve meat balls over buttered pasta (I use penne pasta)
***You will have meatballs left to freeze unless you add to your glaze by adding additional onion and stock or water and corn starch.