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Peppered Meatballs

 Peppered Meatballs
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
9 ServingsPrep: 35 min. Cook: 2 hours

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

Directions

  • 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.
  • Place meatballs on a greased rack in a shallow baking pan. Bake at
  • 350° for 20-25 minutes or until no longer pink; drain.
  • Transfer to a 1-1/2-qt. slow cooker. Combine the sauce ingredients;

2 of 2

Peppered Meatballs (continued)

Directions (continued)

  • pour over meatballs. Cover and cook on high for 2-3 hours or until
  • heated through. Yield: 1-1/2 dozen.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.