Meatballs with Pepper Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. In a large bowl, combine the milk, Worcestershire sauce and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls.
2. 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. Yield: 60 meatballs.
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