Add Roma Pepperoni slices to a food processor and pulse until ground.
Remove the pepperoni and transfer to a mixing bowl. Combine the mushrooms, onion, garlic, veal, beef, and the pepperoni together. Add milk, whole eggs, panko bread crumbs, and ground black pepper. Mix thoroughly and form the meatballs into 1-oz. balls.
Line a baking sheet with parchment paper and coat with nonstick spray.
Transfer the balls onto the baking sheet and bake for 12 minutes or until golden brown. *Meatballs must reach an internal cooking temperature of 155°F.
Top meatballs with warm marinara and grated Parmesan; serve with a side arugula salad.
Ingredients
3.4 tsp black pepper, ground
3/4 cup panko breadcrumbs
Roma® Cheese Grated, Parmesan, as needed
2 Nature's Best Dairy® Egg(s)
2 Peak Fresh Produce® Garlic, cloves, minced
6 oz Braveheart® Black Angus Beef Ground
2 cups Roma® Marinara Sauce
3/4 cup Nature's Best Dairy® Milk
1/4 cup mushroom(s), crimini, small dice
1/2 cup Peak Fresh Produce® Onion(s), Yellow
12 oz Roma® Pepperoni
1/2 tsp salt, kosher
10 oz veal, ground
Arugula Side Salad
Directions
Toss arugula with red wine vinaigrette and fresh black pepper in a medium-sized mixing bowl.
