Pickled Pepper Meatballs with Mt. Olive

Pickled Pepper Meatballs with Mt. Olive

Prep Time

5

Cook Time

30

Serves

4

  • 1 lb Schweid & Sons The Signature Blend Ground Beef Brick

  • 1/2 cup Mt. Olive Italian Seasoned Sliced Jalapenos, drained and chopped (and/or Mt. Olive Italian Seasoned Sliced Pepperoncini)

  • 1/4 cup Mt. Olive Roasted Red Peppers (drained and chopped)

  • 1/2 cup Panko Bread Crumbs

  • 1/4 cup Parmesan Cheese (grated)

  • 1 Egg (beaten)

  • 1 jar Your favorite homemade or store bought red sauce and pasta, for serving

  • 1. Combine all meatball ingredients together in a large bowl. Form into meatballs slightly larger than a golf ball. If mixture seems too dry, add a splash of milk. If mixture is too wet, add more breadcrumbs, 2 Tbsp at a time.

  • 2. In a large skillet over medium high heat, heat 2 Tbsp olive oil. Fry meatballs in batches, until golden brown on all sides.

  • 3. Transfer meatballs to a pan with tomato sauce, enough to come halfway up the sides of each meatball (they do not need to be fully submerged) over medium low heat.

  • 4. Cover and finish cooking, about 20 minutes. Serve with pasta, basil and grated parmesan.

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