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Meatballs with Pepper Sauce
SUBMITTED BY:
Julie Neal
"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."
RECIPE RATING:
Read Reviews
(2)
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PREP TIME
25 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup evaporated milk
1 tablespoon Worcestershire sauce
1 envelope onion soup mix
2 pounds ground beef
Sauce:
1/2 pound fresh mushrooms, sliced
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
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DIRECTIONS
In a large bowl, combine the first three ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased broiler pan. Broil 4-6 in. 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.
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REVIEWS
Reviewed on Jul. 9, 2008 by Jinx
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Jinx
Jul. 9, 2008
It was delicious!! I eyeballed the brown sugar, and added about a tablespoon of mustard. I don't think we could have eaten the meatballs any faster!! Nice little zip to it and a good sweetness as well. Might consider adding a bit of vinegar next time.
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It was delicious!! I eyeballed the brown sugar, and added about a tablespoon of mustard. I...
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Reviewed on Oct. 18, 2006 by
ROBYNBNB
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ROBYNBNB
Oct. 18, 2006
This was good, if not a little sweet, with homemade buttered noodles. I used 1 1/4 cups kethcup(thats what i had) and half an onion(we like), next time i would put whole onion, maybe less sugar and add some red pepper flakes....
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This was good, if not a little sweet, with homemade buttered noodles. I used 1 1/4 cups...
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