Pizza Meatballs

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• 1 pound lean ground sirloin
  Ingredient note

  Source: 1 pound lean ground sirloin
• 3/4 cup dry bread crumbs
  Ingredient note

  Source: 3/4 cup dry bread crumbs
• 1/2 cup whole milk
  Ingredient note

  Source: 1/2 cup whole milk
• 1 teaspoon onion powder
  Ingredient note

  Source: 1 teaspoon onion powder
• 1 teaspoon garlic salt
  Ingredient note

  Source: 1 teaspoon garlic salt
• 1/8 teaspoon black pepper
  Ingredient note

  Source: 1/8 teaspoon black pepper
• 4 ounce block of mozzarella cheese (cut into 12 bite-size cubes)
  Ingredient note

  Source: 4 ounce block of mozzarella cheese (cut into 12 bite-size cubes)
• 1/3 cup all-purpose flour
  Ingredient note

  Source: 1/3 cup all-purpose flour
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 24 ounces spaghetti sauce (I like Rao's Marinara)
  Ingredient note

  Source: 24 ounces spaghetti sauce (I like Rao's Marinara)
• 1/2 cup diced pepperoni
  Ingredient note

  Source: 1/2 cup diced pepperoni

1. In a large bowl, combine the ground sirloin, bread crumbs, milk, onion powder, garlic salt and pepper. Mix well. Separate the mixture into 12 large meatballs. 1 pound lean ground sirloin, 3/4 cup dry bread crumbs, 1/2 cup whole milk, 1 teaspoon onion powder, 1 teaspoon garlic salt, 1/8 teaspoon black pepper
2. For each meatball, slightly flatten the meat in the palm of your hand. Place 1 cube of cheese in the center of the flattened meatball and then form the meat around the cheese cube. Make sure the cheese is completely covered with the meat mixture. 4 ounce block of mozzarella cheese
3. Place the flour in a small bowl. Roll each meatball in the flour to lightly coat the outside. Heat the oil in a large skillet or saucepan over medium heat. Add the meatballs and brown them on all sides. 1/3 cup all-purpose flour, 2 tablespoons olive oil
4. If there is excess fat in the pan after the meatballs have browned, drain off the fat. (We used lean meat and didn't have any fat in the bottom of the pan.) Add the spaghetti sauce and pepperoni to the meatballs. Stir and heat until it comes to a simmer. Cover the pan and allow the meatballs to finish cooking in the sauce. Simmer for about 20 minutes or until the meatballs are cooked through. 24 ounces spaghetti sauce, 1/2 cup diced pepperoni
5. Serve over pasta or on a hoagie bun. Garnish with fresh parsley and fresh basil.