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Peppered Meatballs Recipe

Peppered Meatballs Recipe

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 YIELD: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


  • 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.

Nutritional Facts

2 each: 259 calories, 18g fat (9g saturated fat), 77mg cholesterol, 565mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 17g protein.

Reviews for Peppered Meatballs

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meaganteal User ID: 814898 240615
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."

MY REVIEW User ID: 4326250 223701
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...."

VictoriaElaine User ID: 3422096 54190
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."

RedDiana User ID: 7503423 39517
Reviewed Nov. 24, 2013

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

sandra0723 User ID: 6910871 90576
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."

markaitym User ID: 6028093 84713
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."

sewlee User ID: 6196160 90575
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!"

jenny_dunagan User ID: 5503105 133725
Reviewed Oct. 24, 2010

"All I could taste was pepper and sour cream, it was very sickening, overwhelming."

JCRehfeldt User ID: 1916429 46600
Reviewed Dec. 24, 2009

"I brought this to our company Christmas potluck and everyone loved it! In fact I had to promise to bring it again next year."

HBcook User ID: 2966570 87795
Reviewed Dec. 2, 2009

"The sauce really makes this recipe - sooo good."

susanlynnboyd User ID: 2804615 90573
Reviewed Oct. 22, 2009

"I took this to a gathering and had very good reviews. I personally like some other recipes for meatballs better."

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Wine Pairings

Light-Bodied White Wine

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