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Meatballs with Pepper Sauce

Meatballs with Pepper Sauce
I've found these colorful meatballs keep well in a slow cooker for a no-fuss meal. We enjoy them served over rice or noodles.
10 ServingsPrep: 25 min. Bake: 1-1/4 hours

Ingredients

  • 1 cup evaporated milk
  • 1 tablespoon Worcestershire sauce
  • 1 envelope onion soup mix
  • 2 pounds ground beef
  • SAUCE:
  • 1/2 pound sliced fresh mushrooms
  • 1-1/2 cups ketchup
  • 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon Worcestershire sauce

Directions

  • In a large bowl, combine the milk, Worcestershire sauce and soup mix.
  • Crumble beef over mixture and mix well. Shape into 1-in. balls.
  • Place meatballs on a rack in a shallow baking pan. Broil 4-6 in. from
  • the heat for 5-8 minutes or until browned. In a Dutch oven, combine
  • sauce ingredients. Bring to a boil. Reduce heat; add meatballs.
  • Simmer, uncovered, for 1 hour or until the meat is no longer pink.
  • Yield: 60 meatballs.
Nutrition Facts: 1 serving (6 each) equals 329 calories,
© Taste of Home 2013

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Meatballs with Pepper Sauce (continued)

Nutrition Facts: 13 g fat (6 g saturated fat), 68 mg cholesterol, 782 mg sodium, 33 g carbohydrate, 1 g fiber, 21 g protein.
© Taste of Home 2013