Sandras Dr Pepper Meatballs Recipes

LYNDSIE'S DR. PEPPER® MEATBALLS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place the turkey, egg, bread crumbs, ranch dressing mix, and 1 tablespoon of the Worcestershire sauce into a mixing bowl along with 3 tablespoons of the minced onion, and 3 tablespoons of the minced bell pepper. Set the remaining onion and bell pepper aside. Form the turkey mixture into 2 inch meatballs, and place into a 9x13 inch baking dish.
• Bake uncovered in the preheated oven for 15 minutes. While the meatballs are baking, stir the remaining onion and bell pepper in a bowl along with the Dr. Pepper®, 1 tablespoon Worcestershire sauce, ketchup, diced tomatoes, salt, black pepper, and garlic powder. Once the meatballs have cooked for 15 minutes, remove them from the oven and pour the sauce overtop. Cover the dish with aluminum foil and return to the oven.
• Bake for 30 minutes, then remove the foil and continue baking 15 minutes more. Remove from the oven and allow to stand 15 minutes before serving.

SANDRA'S DR. PEPPER MEATBALLS

Steps:

• 1. In a large bowl, mix together beef, breadcrumbs, egg, garlic powder and paprika. Season with salt and pepper and mix until combined. Form into small 1 inch sized meatballs.
• 2. Preheat oven to 400 degrees. spray a large cookie sheet with cooking spray. Place meatballs on cookie sheet. Bake in preheated oven 15-20 minutes or until meatballs are browned and cooked through.
• 3. In another large bowl, whisk together ketchup, Dr. Pepper, Worcestershire sauce and onion powder. Season with salt and pepper.
• 4. Place meatballs in a large fry pan over medium heat, add the sauce to the skillet and bring to a simmer. Let simmer, basting the meatballs occasionally with a spoon, until sauce has reduced by half, about 8-10 minutes. LEFTOVERS CAN BE FROZEN.

ROUND 2 RECIPES - MEATBALL SUBS

Steps:

• For Sub:
• Preheat oven to 400 degrees F.
• For meatballs, in a large bowl mix together all ingredients (including the beef), except the canola oil, tomato sauce and mozzarella, until well combined. Using wet hands, form walnut-size pieces into balls. Heat the oil in a medium skillet over medium-high heat and fry the meatballs until browned on all sides.
• Slice the rolls in half lengthwise and put on a baking sheet. Top each half with 1/4 cup of the tomato sauce, 4 meatballs and some mozzarella cheese. Put in the oven and bake for 10 minutes or until the cheese is melted. Transfer to a serving platter and serve.
• Chunky Tomato Sauce:
• In a medium pot, add the oil and heat over medium heat. Add the onion and garlic and saute for 3 minutes. Add the remaining ingredients and simmer for another 15 minutes.
• Divide the ground beef and reserve 1/2 pound for the Round 2 Recipe, Meatball Subs. Shape into 4 patties and season with salt and pepper. Place in a skillet that has been sprayed with nonstick cooking spray over medium-high and cook patties 3 minutes on each side. In the last minute of cooking, top the meat patties with cheese so it will melt.
• In a small bowl, mix together the ketchup, sour cream and mayonnaise and spread half onto the hamburger buns and reserve the leftover for a dipping sauce for the French Fries. Place the burgers on buns and top with lettuce and pickles.

PORCUPINE MEATBALLS

Steps:

• Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly.
• Mix in rice, onion, salt, pepper and garlic powder.
• Stir in the ground beef and mix well with hands.
• Form mixture into 1 1/2 inch round meatballs.
• Coat a large skillet over medium heat with oil.
• Cook meatballs and brown on all sides.
• Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking) Stir until smooth, then spoon over meatballs.
• Cover with lid and simmer for 20-30 minutes , stirring every few minutes.