Best Meatballs With Pepper Sauce Recipes

SLOW-COOKER MEATBALLS WITH ROASTED RED PEPPER SAUCE

Slow-Cooker Meatballs with Roasted Red Pepper Sauce image

Explore this appetizer with Italian appeal. Just 5 ingredients and 15 minutes and they're ready to simmer all day in the slow cooker.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 7h15m

Yield 16

Number Of Ingredients 5

Ingredients

1 1/2 pounds frozen meatballs (from two 1-pound packages), thawed
1 jar (7.25 ounces) roasted red bell peppers, drained
1/4 cup grated Parmesan cheese
1/4 cup Italian dressing
1 jar (26 ounces) marinara sauce

Steps:

Place meatballs in 3- to 4-quart slow cooker. Place bell peppers in blender; cover and blend until smooth. Add cheese and Italian dressing; cover and blend until mixed. Add marinara sauce; pulse until just blended. Pour sauce over meatballs.
Cover and cook on Low heat setting 6 to 7 hours.
Stir before serving. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 45 mg, Fiber 1 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 6 g, TransFat 0 g

TANGY SWEET-AND-SOUR MEATBALLS

Tangy Sweet-and-Sour Meatballs image

Tangy sauce, a green pepper and some pineapple chunks transform premade meatballs into something special. Serve them over rice for a satisfying main dish. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 can (20 ounces) pineapple chunks
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
30 frozen fully cooked Italian meatballs (about 15 ounces)
1 large green pepper, cut into 1-inch pieces
Hot cooked rice

Steps:

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. , Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper. , Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.

Nutrition Facts : Calories 389 calories, Fat 19g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 682mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 2g fiber), Protein 11g protein.

TURKEY AND CORN MEATBALLS WITH ROASTED PEPPER SAUCE

Turkey and Corn Meatballs with Roasted Pepper Sauce image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h5m

Yield 1 serving

Number Of Ingredients 23

Ingredients

1/3 pound ground turkey breast
1/3 pound ground turkey dark meat
1 tablespoon fresh cilantro, chopped
1 tablespoon thinly sliced green onion
1 tablespoon fresh parsley, chopped
1/3 teaspoon cumin
1 slice sourdough bread, diced and dried out overnight
1 large egg, whisked
4 tablespoons corn kernels
Kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
1 roasted red bell pepper, chopped
1 clove garlic minced
2 tablespoons fresh cilantro, chopped
1/3 teaspoon apple cider vinegar
Kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
2 tablespoons corn kernels
1 tablespoon diced red bell pepper
1/2 tablespoon diced red onion
2 teaspoons lime juice
Kosher salt and freshly ground black pepper
2 tablespoons fresh cilantro, 1 chopped and 1 left whole for garnish

Steps:

For the turkey and corn meatballs: Preheat the oven to 350 degrees F.
Combine the turkey breast, dark meat, cilantro, green onions, parsley, cumin, bread, egg, corn and salt and pepper to taste in a large bowl until well mixed. Form into 3 balls.
Heat the grapeseed oil in a skillet over medium heat. Sear the meatballs until browned all over, 3 to 5 minutes. Transfer to the oven and cook to an internal temperature of 165 degrees F, about 12 minutes.
For the roasted pepper sauce: In a skillet over medium heat, saute the roasted peppers, garlic, cilantro, vinegar and salt and pepper to taste in the grapeseed oil until the peppers are soft, 5 to 6 minutes. Transfer to a blender and puree until smooth. Taste and season.
For the corn salsa: In a mixing bowl, combine the corn, bell peppers, onions, lime juice and 1 tablespoon of the cilantro. Season with salt and pepper and set aside.
To serve: Place the pepper sauce on a plate. Add the salsa and then the meatballs. Garnish with some extra cilantro leaves.