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Peppered Meatballs Recipe

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Plenty of ground pepper gives these saucy meatballs their irresistible zest. They're so hearty, I sometimes serve them over noodles as a main course. —Darla Schroeder, Stanley, North Dakota

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Peppered Meatballs Recipe

Prep: 35 min. Cook: 2 hours

Yield: 9 Servings

35 120 155

Ingredients

1/2 cup sour cream
2 teaspoons grated Parmesan or Romano cheese
2 to 3 teaspoons pepper
1 teaspoon salt
1 teaspoon dry bread crumbs
1/2 teaspoon garlic powder
1-1/2 pounds ground beef
SAUCE:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 teaspoons dill weed
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Directions

In a large bowl, combine sour cream and cheese. Add the pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink; drain.
Transfer to a 1-1/2-qt. slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2-3 hours or until heated through. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 259 calories, 18 g fat (9 g saturated fat), 77 mg cholesterol, 565 mg sodium, 5 g carbohydrate, trace fiber, 17 g protein.

Originally published as Peppered Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Peppered Meatballs (2)

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Peppered Meatballs

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Reviewed on Dec. 29, 2011 by deniseannworley

I made this for my family which includes my husband and two college age boys, and they loved it! With being prompted, my husband proclaimed the recipe to be "a keeper"

Reviewed on Sep. 10, 2011 by sewlee

It was very tasty and the family loved it. I made the meatballs larger than normal because I wanted to. they were delicious!