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.
SMOTHERED MEATBALLS
These tasty meatballs include green peppers, onions and Italian-style bread crumbs baked in a golden mushroom sauce. The recipe is a creation of my own.
Provided by JENN BEILMAN
Categories Main Dish Recipes Meatball Recipes
Time 1h30m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, salt and pepper. Mix thoroughly.
- Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 30 minutes. While meatballs are baking, start the sauce.
- In a 9x13 inch baking dish, mix the soup, mushrooms, sour cream, milk, browning sauce, salt and pepper to taste. Blend well.
- When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20 to 30 minutes, or until sauce begins to bubble.
Nutrition Facts : Calories 848.6 calories, Carbohydrate 40.6 g, Cholesterol 238 mg, Fat 55.1 g, Fiber 3.4 g, Protein 44.5 g, SaturatedFat 23.5 g, Sodium 1919.6 mg, Sugar 5.7 g
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
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
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 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
Make and share this Peppered Meatballs recipe from Food.com.
Provided by Cookin In Texas
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place veal Or hamburger in a mixing bowl, mix in with hands the bread crumbs,parsley,salt,chives,crushed peppercorns and egg. mix well, shape into 1-inch round balls.
- Heat oil in a large heavy skillet.
- Add the meat balls. Brown over medium high heat.
- Lower heat, add broth and bring to a simmer, cover and cook for 10 - 15 minutes.
- Stir in sour cream heat but do not boil.
- Serve meatballs in sauce.
Nutrition Facts : Calories 351.1, Fat 19.4, SaturatedFat 8, Cholesterol 158.6, Sodium 593.4, Carbohydrate 16.7, Fiber 3, Sugar 1.1, Protein 27.5
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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