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
STUFFED PEPPERS WITH BROKEN MEATBALLS AND RICE
Try the meatballs from Rachael's Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles if you don't have a favorite recipe of your own.
Provided by Rachael Ray : Food Network
Time 1h35m
Yield s: 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Halve the bell peppers lengthwise and remove the seeds. Season with salt and pepper and drizzle with EVOO. Place the peppers cut-side down in a large casserole dish. Cut an X in the hull of each pepper and roast for 20 minutes. Let cool slightly.
- Meanwhile, in a mixing bowl, grate the tomatoes on the large holes of a box grater, discarding the skins. (You should have about 2 cups.) Grate the garlic, chile pepper and onion into the bowl and season with salt and pepper. Add a drizzle of EVOO and the thyme.
- Heat the butter and 1 tablespoon EVOO in a medium saucepan over medium heat. Add the orzo and toast until golden and fragrant. Add half the tomato sauce and the rice and stir for 1 to 2 minutes. Add the stock and bring to boil. Reduce the heat to a simmer, cover and cook until the rice is tender, 17 to 18 minutes.
- Combine the rice mixture, meatballs and 3/4 cup Parmigiano-Reggiano. Spoon the filling into the peppers and top with the remaining tomato sauce, the remaining cheese and a drizzle of EVOO. Bake until heated through and the tops are browned, about 45 minutes.
SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS
Zesty porcupine meatballs with bell peppers have from-scratch flavor with shortcuts! Serve over pasta, next to pasta with a simple sauce (I like just olive oil, basil, garlic, and a dash of salt), or with some nice crusty bread.
Provided by LASHER62
Categories Main Dish Recipes Meatball Recipes
Time 6h30m
Yield 6
Number Of Ingredients 17
Steps:
- Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
- Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
- Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
- About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 41.6 g, Cholesterol 133.1 mg, Fat 24.4 g, Fiber 5.8 g, Protein 37.3 g, SaturatedFat 8.7 g, Sodium 1107.3 mg, Sugar 8.7 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.
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.
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
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
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
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
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