Sausage and pepper meatballs represent a rustic and flavorful dish from the Italian culinary tradition, perfect for those seeking a dish rich in taste yet easy to prepare. The combination of sausage, an ingredient that brings the taste of spicy meats, and sweet, juicy peppers creates a contrast of flavors that enhance each other. The preparation of this dish is based on simplicity: a few selected ingredients and pan cooking that keeps all the aromas intact. This type of preparation is ideal for a quick yet satisfying meal, which can be served as a main course or as part of a rich appetizer, perhaps accompanied by a slice of homemade bread to scoop up the delicious sauce formed during cooking. The dish can be enriched with the addition of spices, aromatic herbs, and white wine, to give further complexity and depth to the flavor. Below are more recipes with meatballs.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sausage and Pepper Meatballs
- 1.5 lbs sausage
- 3 peppers
- 1 glass white wine
- 1 glass water
- 1 onion
- 1 bunch aromatic herbs
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- to taste thyme
- to taste all-purpose flour
Tools for Sausage and Pepper Meatballs
- 1 Knife
- 1 Pan
- 1 Bowl
Steps
To prepare sausage and pepper meatballs, start by removing the sausage casing.
Shape into meatballs and
roll them in flour.
Remove excess flour and set aside.
In a large pan, sauté chopped onion with a bunch of fresh aromatic herbs (sage, rosemary, and oregano).
Add the meatballs and
let them brown, stirring occasionally. Once well-browned, remove the bunch of aromatic herbs and
pour a glass of white wine.
When the alcohol has evaporated, add the diced peppers,
season with salt and pepper, and mix everything.
Pour a glass of water and
let it cook for 15 minutes over medium heat with the lid on, stirring occasionally.
Remove the lid and, if necessary, let it cook a few more minutes to thicken the sauce that has formed.
Now plate the meatballs, pour the peppers with the sauce over them, and
finish with a sprinkle of fresh dill.
Sausage and pepper meatballs can be stored in the fridge for up to 2 days covered with plastic wrap.
FAQ
What can I substitute peppers with?
Zucchini, mushrooms, and even potatoes work well.
