Best Zesty Fried Meatballs With Red Pepper Sauce Recipes

SLOW-COOKER MEATBALLS WITH ROASTED RED PEPPER 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.

ZESTY MEATBALLS

Steps:

• In a large bowl, beat egg with salt, Italian seasoning, red pepper flakes, and garlic. Add chopped onion, beef, turkey, bread crumbs, and Parmesan cheese; mix well. Shape mixture into 1-inch balls and brown in a large skillet. Drain meatballs and transfer to a 5-quart Crock-Pot.
• In the same bowl, mix tomato sauce and wine; pour over meatballs. Cover and cook on Low for 5 1/2 to 6 hours.
• To serve as sandwiches: Place 3 to 4 meatballs on 6-8 split rolls; top with sauce from Crock-Pot. If desired add shredded mozzarella cheese, red and yellow pepper strips, sliced onions, or olives.

TERIYAKI MEATBALLS WITH RED BELL PEPPERS AND PINEAPPLE

Steps:

• (Start cooking rice before you begin chopping your veggies. That way everything will be ready together.).
• Use a large, wide skillet with higher sides, that makes it easier to stir. Heat olive oil and saute onions and bell peppers on medium or medium-high heat, stirring occasionally, about 10 minutes, or until they are a little soft, but still have a little crunch to them.
• Add package of Aidells Chicken Teriyaki Meatballs (they are fully cooked, so they just need to heat) and 1/4 cup of teriyaki sauce.
• Depending on the teriyaki sauce you use, this dish can be way too salty. At this point you can incorporate enough hot water into the sauce to get the flavor to your exact preference, not too salty but still enough teriyaki taste. I usually add 1/8 cup water for 1/4 cup teriyaki sauce for a 2:1 ratio of sauce to water.
• Add the fresh pineapple chunks and turn the stove off. The pineapple should be warm but not cooked. You don't want to use canned pineapple here. It will definitely take away from that zippy sweet and sour flavor that you want.
• Serve over hot rice.

FRIED ZESTY MEATBALLS W/RED PEPPER DIPPING SAUCE

Steps:

• 1. Preheat oven to 400. Mix ground beef with 3/4c breadcrumbs, parm,3 eggs, and milk. Shape into 1inch balls.
• 2. Set up 3 bowls one w/cup flour s&p, 1 w/1 egg and 2tsp water and wisk, one w/1/4 cup bread crumbs. Drench meatballs thru drenching station, set on baking sheet. Prepare frying pan with veg oil. Fry a few meatballs at a time til golden.
• 3. Place on baking sheet in oven for 15min.
• 4. Red dippping sauce 1 7oz jar roasted red pepper 1/2 cup catalina dressing 1tsp italian seasonings Combine ingredients and puree. Serve on side for diping meatballs.