Peppered Meatballs Recipes

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PEPPERONI MEATBALLS



Pepperoni Meatballs image

Provided by Chef Nate Appleman : Shows : Food Network

Time 2h15m

Yield 25 meatballs

Number Of Ingredients 20

Extra-virgin olive oil, for greasing and drizzling
10 ounces boneless beef short rib, cut into 1/2-inch chunks
10 ounces boneless beef chuck, cut into 1/2-inch chunks
8 ounces beef brisket, cut into 1/2-inch chunks
4 ounces beef fat, cut into 1/2-inch chunks
7 slices white bread, cut into 1/2-inch chunks
6 cloves garlic, chopped
Kosher salt
2 tablespoons Calabrian chili powder
1 1/2 teaspoons Calabrian chili paste
3 1/2 teaspoons fennel seeds
1 teaspoon anise seeds
3 teaspoons dried oregano
1/4 cup dry red wine
3/4 cup fresh ricotta cheese
3 large eggs, lightly beaten
1 28-ounce can whole plum tomatoes, crushed by hand
1 bunch basil, leaves torn
Grated grana padano, for topping
Crusty bread, for serving (optional)

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



Smothered Meatballs image

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

2 pounds lean ground beef
⅓ cup finely chopped green bell pepper
⅓ cup finely chopped onion
2 eggs
1 ½ cups Italian-style dry bread crumbs
½ teaspoon salt
¼ teaspoon ground black pepper
2 (10.75 ounce) cans condensed golden mushroom soup
1 cup sliced fresh mushrooms
1 cup sour cream
½ cup milk
2 tablespoons browning sauce
salt to taste
ground black pepper to taste

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®



Italian Meatballs and Peppers by PAM® image

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

PAM® Original No-Stick Cooking Spray
1 (28 ounce) can Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 (6 ounce) can Hunt's® Tomato Paste
24 (1/2 ounce) frozen cooked Italian-style meatballs
1 (14 ounce) package frozen bell pepper strips
10 ounces dry penne pasta, uncooked
6 tablespoons Kraft® Grated Parmesan Cheese

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



Peppered Meatballs image

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

1/2 cup sour cream
2 teaspoons grated parmesan cheese or 2 teaspoons romano cheese
2 -3 teaspoons fresh ground black pepper
1 teaspoon kosher salt
1 teaspoon dry breadcrumbs
1/2 teaspoon garlic powder
1 1/2 lbs ground beef
1 cup sour cream
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 teaspoons dill weed
1/2 teaspoon sugar
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
hot cooked noodles

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



Peppered Meatballs image

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

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 beef
SAUCE:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
2 teaspoons dill weed
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon garlic powder

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



Meatballs with Pepper Sauce image

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

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

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



Peppered Meatballs image

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

1 lb ground veal or 1 lb hamburger
1/2 cup fresh breadcrumb
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1 tablespoon minced chives or 1 tablespoon green onion
1 teaspoon crushed peppercorn
1 slightly beaten egg
1 tablespoon salad oil or 1 tablespoon butter
1/2 cup beef broth or 1/2 cup chicken broth
1/2 cup sour cream

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



Sausage-and-Pepper Meatballs image

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

Coarse salt
3/4 pound spaghetti
1 tablespoon olive oil
1 medium yellow onion, halved lengthwise and cut into 1/4-inch slices
1 large red bell pepper, cut into 1/4-inch strips
1 can (28 ounces) whole peeled tomatoes, pureed, or 1 can (28 ounces) crushed tomatoes
1/2 teaspoon red-pepper flakes
1/2 cup plain dried breadcrumbs
1/2 cup whole milk
1 pound ground pork
3/4 teaspoon fennel seed, crushed
Grated Parmesan, for serving

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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