Chicken Meatballs with Peppers and Onions



I grew up thinking that all families had sausage and peppers at barbecues, graduations, and any other event that had more than three people. I pretty much believed this all through college and halfway thru graduate school. And then I met my husband to be. Brad didn't grow up like me. He soon realized that my old standby was his version of potato salad. Boy, did his life forever change. What's old is new again made with yummy chicken meatballs. They're roasted in the oven and then tossed with the peppers and onions. The meatballs are delicious and the dish is seasoned just right with fresh herbs and a little wine. This dish could star at any family get together. Give it a try...I know you will love it.


Ingredients for Chicken Meatballs with Peppers and Onions:

This recipe is easily doubled.


1/2 pound ground chicken

1/2 pound Italian chicken sausage, casings removed

2 tablespoons olive oil

1/4 cup grated parmesan cheese

1/4 cup plain panko

1/4 cup white wine or dry vermouth

1 large onion, halved and sliced

1 red bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

1 cubanelle pepper, seeded, halved and sliced

3 cloves garlic, minced

2 sprigs fresh oregano

2 dried chili peppers or 1/8-1/4 teaspoon red pepper flakes

1/2 teaspoon kosher salt

1/4 teaspoon black pepper


Time-Saving Tips: The vegetables can be prepped in advance. The entire dish can be made in advance and gently reheated.


Let's see what we need.


We're ready to cook.



Make sure to prep the vegetables and ready to go so they will be ready when you are.


Preheat the oven to 400 degrees. In a medium-sized bowl combine the 1/2 pound of sausage, 1/2 pound ground chicken, cheese, and panko. Shape into 20 equal meatballs. Place meatballs on a parchment-lined cookie sheet and bake for 20 minutes. Remove from oven.


You can start cooking the peppers and onions as soon as the meatball come out of the oven or you get started about 5 minutes before they are ready. Heat the oil in a pan and add the red bell pepper, yellow bell pepper, and cubanelle. Season with the salt and pepper. Saute 1-2 minutes over medium-high heat. Add the garlic, chili pepper, and the fresh oregano. Saute another minute and then push the vegetables aside to make room for the meatballs. Add the meatballs and cook a couple of minutes tossing occasionally. The meatballs will start to brown during this short time. Add the wine and toss. Cook another minute.


It's ready! It looks great and tastes great, too! Serve with some crusty Italian bread and if you want, a salad. I think this is nearly the perfect meal. It's great to serve to a group since kids and adults love it.


Enjoy!

2018 Cranberry Walk