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Peppered Meatballs Recipe
Peppered Meatballs Recipe photo by Taste of Home

Peppered Meatballs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Cook: 2 hours
MAKES:9 servings
TOTAL TIME: Prep: 35 min. Cook: 2 hours
MAKES: 9 servings

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 turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

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.

Directions

  1. 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.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink; drain.
  3. 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.
Originally published as Peppered Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p32

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.

Light-Bodied White Wine

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

Reviews for Peppered Meatballs

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 19, 2014

"Very tasty & very easy to make. The only change I made was I substituted cream of celery for the cream of mushroom. I also heated the sauce & meatballs in a skillet rather than using a slow cooker. Excellent served with mashed potatoes."

MY REVIEW
Reviewed Nov. 24, 2013

"Made this for an extra meat dish for Christmas dinner. My family loved it, and are asking for it again"

MY REVIEW
Reviewed Jul. 1, 2013

"This is my second time making these I used them as a main course over egg noodles. I gave this recipe to my sister and her family also loved them as a main courseover noodles."

MY REVIEW
Reviewed Jan. 8, 2013

"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."

MY REVIEW
Reviewed Sep. 10, 2011

"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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