Peppered Meatballs Recipe
Peppered Meatballs Recipe photo by Taste of Home

Peppered Meatballs Recipe

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4.5 11 17
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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
TOTAL TIME: Prep: 35 min. Cook: 2 hours
MAKES:9 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Cook: 2 hours
MAKES: 9 servings


  • 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

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.


  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

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 Dec. 30, 2015

"This was really good, and made a nice sauce. I used the leftovers over some rolls with mashed potatoes and green bean casserole."

Reviewed Mar. 28, 2015

"This recipe is awesome!! If the amount of black pepper puts you off, don't let it!! It gives them a little heat, and really makes them different from other meatballs. They hold their shape beautifully, too, which is really important when serving on a buffet. They are just delicious, and one of the few recipes I didn't all. You can also use different sauces and make a meal of them. Try marinara, swedish meatball sauce, barbecue...."

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."

Reviewed Nov. 24, 2013

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

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."

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