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
Provided by Taste of Home
Categories Appetizers Dinner
Time 2h35m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- 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; pour over meatballs. Cover and cook on high for 2-3 hours or until heated through.
Nutrition Facts : Calories 259 calories, Fat 18g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 565mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.
PEPPERONI MEATBALLS
Provided by Chef Nate Appleman : Shows : Food Network
Time 2h15m
Yield 25 meatballs
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F. Grease 2 baking sheets with olive oil; set aside. Mix the beef short rib, chuck, brisket and fat in a large bowl. Add the bread, garlic, 1 tablespoon plus 1 teaspoon salt, chili powder, chili paste, fennel and anise seeds, and oregano; mix until combined. Grind the meat mixture in a meat grinder with a 1/4-inch grind die into a large bowl. Add the wine, ricotta and eggs and mix by hand until combined. (The mixture should be wet and tacky.)
- Form the mixture into 1 1/2-inch meatballs and put on the prepared baking sheets. Bake until the meatballs are brown, 15 to 20 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F.
- Transfer the meatballs to a roasting pan. Pour the crushed tomatoes and their juices over the meatballs, cover with foil and bake until the meatballs are tender and have absorbed some of the sauce, 1 hour to 1 hour, 30 minutes. Scatter the basil leaves over the sauce.
- Divide the meatballs and sauce among bowls. Top with grana padano and drizzle with olive oil. Serve with bread, if desired.
PEPPERED MEATBALLS
Make and share this Peppered Meatballs recipe from Food.com.
Provided by lets.eat
Categories Meat
Time 2h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1-inch balls. Place in a greased 15-in.x10-in.x1-in. baking pan. Bake at 350' for 20-25 minutes or until no longer pink.
- Transfer meatballs to a slow cooker. Combine the sauce ingredients; pour meatballs. Cover and cook on high for 2 hours or until heated through.
- Serve over hot cooked noodles.
Nutrition Facts : Calories 608.7, Fat 47.3, SaturatedFat 21.1, Cholesterol 161.2, Sodium 1312, Carbohydrate 9.6, Fiber 0.4, Sugar 4.7, Protein 35.2
MEATBALL HEROS WITH TRI-COLORED PEPPERS
Steps:
- Preheat the broiler.
- Heat the oil in a large skillet over a medium heat. Add the onions, peppers, and salt and saute for 15 minutes, stirring occasionally.
- Cut the bread into quarters crosswise and cut each quarter in half, being careful not to cut all the way through, so the 2 haves stay connected. Scoop the soft center out of the bread.
- Put the bread, open-faced, on a baking sheet. Place 1 meatball and some sauce on 1 side of each piece of bread. Top with some of the pepper mixture. Moisten the other side of each sandwich with a little sauce and sprinkle with the cheese. Broil until the cheese is melted, about 4 minutes.
Nutrition Facts : Calories 412 calorie, Fat 12 grams, SaturatedFat 3.6 grams, Sodium 753 milligrams, Carbohydrate 51 grams, Fiber 3.5 grams, Protein 23 grams
SWEET AND SPICY MEATBALLS
Provided by Kardea Brown
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
- Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
SAUSAGE-AND-PEPPER MEATBALLS
A spring-loaded scoop makes quick work of forming meatballs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain.
- Meanwhile, in a large heavy pot, heat oil over medium-high. Add onion and cook, stirring, until translucent, 5 minutes. Remove 1/3 cup onion and transfer to a cutting board. Add bell pepper to remaining onion and cook, stirring occasionally, until bell pepper is softened, 8 minutes. Add 1/4 cup water to pot, scraping up browned bits with a wooden spoon. Add tomatoes (if using crushed, add an additional 3/4 cup water) and red-pepper flakes and bring to a gentle simmer.
- In a large bowl, combine breadcrumbs, milk, and 1 teaspoon salt. Roughly chop reserved onion and add to bowl, along with pork and fennel seed. Stir until just combined (do not overmix). Drop meat mixture by heaping tablespoons into sauce. Gently shake pot to submerge meatballs as much as possible, cover, and simmer until cooked through, about 8 minutes. Divide pasta among four bowls, top with meatballs and sauce, and sprinkle with Parmesan.
Nutrition Facts : Calories 723 g, Fat 23 g, Fiber 6 g, Protein 37 g, SaturatedFat 8 g
MEATBALLS WITH PEPPER SAUCE
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.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 60 meatballs.
Number Of Ingredients 13
Steps:
- 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 : Calories 329 calories, Fat 13g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 782mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 21g protein.
EASY MEATBALLS AND PEPPERS
I used small Italian frozen meat balls if you use larger meatballs you may want to defrost them first. This is so quick & easy and very tasty - nice served with pasta. My favorite BBQ sauce with thei recipe Is Diane's original
Provided by Bergy
Categories Meat
Time 27m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spray a non stick skiller with Pam or other no oil spray.
- Over medium heat brown the frozen meat balls for apprx 10 minutes.
- Add onions & mushrooms, cover & cook 5 minutes, stir a couple of times.
- Add peppers & BBQ sauce, cover & cook for a further 5 minutes.
Nutrition Facts : Calories 64.6, Fat 0.9, SaturatedFat 0.1, Sodium 248.1, Carbohydrate 13.4, Fiber 2.8, Sugar 6.5, Protein 2.3
PORK & PEPPER MEATBALLS ON PARSNIP MASH
The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.
- Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.
- For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.
Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 18 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
STUFFED PEPPERS STYLE MEATBALLS
Kind of an "inside-out" style of stuffed peppers. I came up with this recipe to use up the tomato juice I had left over after making stuffed peppers. If you want more flavor in your tomato juice, try dicing up some extra bell pepper and add to the tomato juice while the meatballs cook up.
Provided by Meekocu2
Categories Meat
Time 40m
Yield 3 meatballs per person, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together ground beef, garlic, onion, green pepper, egg and bread crumbs.
- Form into one inch size balls.
- Add tomato juice to a large pot or skillet.
- Add meatballs to tomato juice.
- Cook over medium-low heat until meatballs are thoroughly cooked, about 30 minutes.
- Serve over cooked white rice.
MEATBALLS AND BELL PEPPERS
Make and share this Meatballs and Bell Peppers recipe from Food.com.
Provided by ratherbeswimmin
Categories Peppers
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 3 ingredients.
- Crumble beef and add to mixture; mixing well.
- Shape into 1-inch balls.
- Place on a greased broiler pan.
- Broil 4-6 inches from the heat for 5-8 minutes or until browned.
- In a Dutch oven, combine the sauce ingredients.
- Bring to a boil.
- Reduce heat; add meatballs.
- Simmer, uncovered for 1 hour or until the meat is no longer pink.
- Serve meatballs and sauce over hot cooked rice or noodles.
Nutrition Facts : Calories 435.7, Fat 19.9, SaturatedFat 8.2, Cholesterol 86.5, Sodium 1020.2, Carbohydrate 40.3, Fiber 1.1, Sugar 32.6, Protein 25.4
PORK MEATBALLS IN RED PEPPER SAUCE
You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 10
Steps:
- Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
- Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
- Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
- Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.
Nutrition Facts : Calories 303 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium
ITALIAN MEATBALLS AND PEPPERS BY PAM®
This slow cooker recipe combines flavored tomatoes, Italian-style meatballs and pepper strips. You can just walk away until it's time to cook the pasta.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Spray inside of large slow cooker with cooking spray. Combine undrained tomatoes, tomato paste, meatballs and pepper strips in slow cooker. Cover; cook on LOW 4 hours or until meatballs are hot and peppers are tender.
- Meanwhile, cook penne according to package directions. Drain. Stir meatball mixture to mix well. Serve sauce and meatballs over pasta; top with cheese.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 52.3 g, Cholesterol 53.3 mg, Fat 10.4 g, Fiber 5.6 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 839.8 mg, Sugar 12.5 g
ZESTY FRIED MEATBALLS WITH RED PEPPER SAUCE
Fried meatballs! I'd never heard of them until I saw this recipe! Recipe is from "Sandra Lee Semi-Homemade Cooking 3."
Provided by mailbelle
Categories Sauces
Time 40m
Yield 40 meatballs
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Lightly spray heavy duty baking sheet with cooking spray.
- In a large bowl, combine beef, 3 eggs, milk, Parmesan cheese, 3/4 cup bread crumbs and Italian seasoning. Mix thoroughly and shape mixture into 1-inch meatballs.
- In a small bowl, lightly beat 1 egg with 1 tablespoon water to make egg wash; in another small bowl, add remaining bread crumbs.
- Dip meatballs in egg mixture, then roll in bread crumbs and place them on prepared baking sheet.
- Heat oil in a heavy-bottom saucepan over high heat. Using a sloted spoon, carefully add meatballs to oil. Fry until golden brown, working in batches.
- Remove meatballs from oil and arrange in a single layer on prepared baking sheet. Bake for 15-20 minutes.
- For red pepper sauce, combine all ingredients in a blender and puree until smooth.
Nutrition Facts : Calories 159.4, Fat 14.7, SaturatedFat 2.6, Cholesterol 30.4, Sodium 193.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.7, Protein 4.2
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