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.
Meatballs with Pepper Sauce
Meatballs with Pepper Sauce
Prep Time
25 min
Cook Time
1 hour 15 min
Yield
60 meatballs
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.
Nutrition Facts
6 each: 329 calories, 13g fat (6g saturated fat), 68mg cholesterol, 782mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 21g protein.
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