Sloppy Joe meatballs

Photo by Noreen A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    egg beaten

  • 1/4

    cup fine dry bread crumbs

  • 1/2

    cup finely chpped onion(1 medium)

  • 1/4

    teaspoon dried oregano, crushed

  • 1/4

    teaspoon salt

  • 1

    pound lean ground beef

  • 1/2

    cup chopped green sweet pepper

  • 1

    tablespoon cooking oil

  • 1

    15-ounce can tomato sauce

  • 2

    tablespoons packed brown sugar

  • 1

    tablespoon prepared mustard

  • 1

    teaspoon chili powder(I use less)

  • 1/4

    teaspoon ground black pepper

  • 1/4

    teaspoon garlic salt

  • Dash of hot pepper sauce (optional)

Directions

1.Preheat the oven to 350. In a large bowl,combine egg,bread crumbs,1/4 cup of the onion, oregano, and salt. Add ground beef and mix well. Shape into 42 meatballs about 3/4 inch in diameter. Arrange in a single layer in a 15x10x1-inch baking pan. Bake for 12 to 15 minutes or until no longer pink. drain well. 2.Meanwhile, in a large saucepan, cook reamaining 1/4 cup onion and sweet pepper in hot oil until tender. Stir in tomato sauce,brown sugar,mustard, chili powder,black pepper, garlic salt,and if desired, hot pepper sauce. Bring to boiling;reduce heat. Simmer,uncovered,for 5 minutes. Add meatballs to sauce. Makes 21 servings. To make ahead: Prepare meatballs and sauce as directed. Place drained meatballs in sauce. Place in shallow freezer containers.cool slightly. cover and freeze for up to one month. To serve, thaw meatball mixture in refridgerator overnight. Place in a large saucepan. Cook over medium low heat about 10 minutes or until heated through, stirring occassionally. Serve meatballs and sauce in a fondue pot or slow cooker. or, to reheat in a slow cooker, heat thawed meatballs and sauce, covered, on high-heat setting for 2 to 2 1/2 hours.

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