Ingredients:
1 pound meatloaf mix of ground veal, beef & pork1 egg
4 slices of bread
1 cup of Italian bread crumbs
1/8 cup of grated parmesan cheese
1 large onion, sliced into strips
1 each: green, red, yellow bell peppers, sliced in strips
Extra virgin olive oil, to coat bottom of pans
Kosher/ sea salt
Freshly ground black Pepper
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Sharon's Sausage and Meatballs:
1. Pour water over bread slices one at a time and then squeeze them to remove excess water. Tear into smaller pieces and place into a mixing bowl.
2. Combine meatloaf mix with bread crumbs, parmesan cheese and the egg with the damp bread in the mixing bowl. Form this mixture into bite-size meatballs, about 1 1/2-inches across, and brown in frying pan with olive oil until browned on all sides. Drain on a paper towel.
3. Prepare the peppers and onions. In a separate pan, heat up enough olive oil to cover bottom of pan. Place onion and peppers, and cook until soften, adding salt and pepper until lightly browned. Remove from pan and place into a bowl; set aside (do not remove the left over oil).
4. Cut Premio Sausage into 2-inch pieces and add to same pan that you cooked the peppers and onions. Fry sausage (do not overcrowd the pan). Once sausage is almost done, add the meatballs, onions and peppers into pan. Cover and cook until the flavors blend, about 15-20 minutes.
SERVES: 3-5
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