Prep: 15-20 minutes (estimated for mixing and shaping meatballs) Cook: 2 hours and 25 minutes (includes baking and slow-cooking) Numbers of Serves: 3-4 people (based on a yield of 18 meatballs)

peppered-meatballs-american-homemade-recipe

This recipe provides a good source of protein from the ground beef, which helps build and repair your muscles. Using garlic powder and a significant amount of pepper adds a lot of flavor without needing extra fat, and these spices are known for their antioxidant properties. By baking the meatballs first instead of frying them in oil, you reduce the overall calorie count and heart unhealthy fats. Additionally, the slow cooking method helps keep the meat tender and juicy, making it a satisfying, filling meal that can provide lasting energy throughout the day.


Ingredients

  • 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
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    Sauce Ingredients

  • 1 cup (8 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 teaspoons dill weed
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
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    Instructions

    1. Mix the Base: In a bowl, combine the 1/2 cup sour cream and Parmesan cheese. Add the pepper, salt, bread crumbs, and garlic powder.
    2. Form Meatballs: Crumble the ground beef over the mixture and mix well. Shape into 1-inch balls.
    3. Bake: Place the balls in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 180°C (350°F) for 20-25 minutes or until no longer pink.
    4. Slow Cook: Transfer the baked meatballs to a slow cooker.
    5. Prepare Sauce: Combine all the sauce ingredients and pour the mixture over the meatballs.
    6. Final Simmer: Cover and cook on high for 2 hours or until heated through.

    Yield: 1-1/2 dozen (2 cups sauce).