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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
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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Reviewed on Jan. 08, 2013 by markaitym
To my horror, I discovered I was out of dill weed after I'd already made the meatballs and was halfway thru the sauce. But I did have a jar of kosher dill pickles, so I used a couple tablespoons. Very good. I also (as usual) used 1 lb soy "burger" crumbles and 1/2 lb ground beef. They held together fine.
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!
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© Reiman Media Group, LLC., 2013