Meatballs with Pepper Sauce Recipe

4 2 2
Meatballs with Pepper Sauce Recipe
Meatballs with Pepper Sauce Recipe photo by Taste of Home
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Meatballs with Pepper Sauce Recipe

Read Reviews
4 2 2
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 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.
Originally published as Meatballs with Pepper Sauce in Taste of Home Ground Beef Cookbook 1999, p25

Nutritional Facts

6 each: 329 calories, 13g fat (6g saturated fat), 68mg cholesterol, 782mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 21g protein.

  • 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
  1. In a large bowl, combine the milk, Worcestershire sauce and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. 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.
Originally published as Meatballs with Pepper Sauce in Taste of Home Ground Beef Cookbook 1999, p25

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MY REVIEW
ksandjs1 User ID: 539854 42660
Reviewed Mar. 29, 2014

"good sauce, meatballs a little lacking"

MY REVIEW
rayeellen User ID: 602940 26663
Reviewed Sep. 30, 2013

"These meatballs were mighty tasty. We actually used them to make meatball mini subs as an appetizer for a football party. Did not make enough. They were gone before the first quarter. Now I always double the recipe. Hot meatballs with the sauce on a mini crusty roll and a slice of provolone. MMMMMMMM....."

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