Pork Sausage Meatballs in Pepper and Onion Sauce

Ingredients

For the Meatballs:

2 lbs mild Italian pork sausage, casings removed

4 garlic cloves, minced

½ cup plain bread crumbs

2 large eggs, beaten

½ cup fresh parsley, minced

1 cup grated Romano cheese

For the Pepper and Onion Sauce:

2 cans (28 oz each) whole tomatoes, crushed by hand

1 cup onion, chopped

1 red bell pepper, chopped

4 garlic cloves, chopped

½ cup dry red wine (such as Chianti or Cabernet)

½ teaspoon black pepper

Lemon Buttermilk Pound Cake

Orecchiette With Sausage And Broccoli Rabe

Shrimp Etouffee

¼ cup olive oil

Fresh basil

Instructions

Make the Meatballs:

Prepare Sausage: Remove the sausage meat from the casings and place it in a large mixing bowl.

Combine Ingredients: Add the minced garlic, bread crumbs, beaten eggs, parsley, and Romano cheese to the bowl with the sausage meat.

Mix: Gently mix everything together with your hands until just combined—do not overwork the meat.

Form Meatballs: Roll the mixture into golf ball-sized meatballs and arrange them on a baking sheet.

Preheat Oven: Preheat your oven to 350°F (175°C).

Brown Meatballs: Bake the meatballs for 15 minutes to brown the outside. They will finish cooking in the sauce.

Make the Sauce & Finish:

Sauté Veggies: Heat the olive oil in a large pot or deep skillet over low heat. Once the oil shimmers, add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes, stirring occasionally, but do not let the garlic burn.

Add Wine & Tomatoes: Pour in the red wine and crushed tomatoes. Increase heat and bring the sauce to a gentle boil.

Simmer Meatballs: Carefully add the browned meatballs and some fresh basil to the sauce. Lower the heat to a very gentle simmer.

Cook Slowly: Let the sauce and meatballs simmer, uncovered, for 45 minutes. Stir occasionally with a wooden spoon, being gentle to avoid breaking the meatballs.

Finish & Serve: Taste and adjust seasoning if needed. Serve the meatballs and sauce over your favorite pasta or simply in a bowl with a drizzle of extra virgin olive oil and a sprinkle of extra Romano cheese.