Deep Fried Cheese Stuffed Sausage Meatballs with Pepperonata

Balls

• 1 Pound-Ground Beef-80/20 fat ratio
• 1 Pound-Spicy Italian Sausage-removed from casing
• ¼ Cup-Fresh Parsley-leave only, chopped
• ¼ Cup-Onion-fine dice
• 2 Clove-Garlic-smashed into a paste
• 2 Each-Egg
• 1 Cup-Panko Bread Crumbs-toasted
• To Taste-Kosher Salt/Black Pepper
• 1 Ball Fresh Mozzarella-cut into ½” cubes
• 1 Recipe-Quick Red Sauce-recipe below
• To Dredge-Flour
• To Dredge-Egg-beaten
• To Dredge-Panko Bread Crumbs
• 1 Quart-Canola Oil

Pepperonata

• To Drizzle-Olive Oil
• ½ Cup-Yellow Onion-sliced into half moons
• 1 Each-Red Bell Pepper-stem/seeds removed, sliced into long strips
• 1 Each-Green Bell Pepper-stem/seeds removed, sliced into long strips
• 1 Each-Yellow Bell Pepper-stem/seeds removed, sliced into long strips
• To Taste-Kosher Salt/Black Pepper
• 2 Cloves-Garlic-crushed
• ½ Cup-Red Wine-pinot/merlot/cabernet/shiraz
• ½ Cup-Red Sauce

Directions

• Make sauce according to recipe and bring to a low simmer, stirring frequently.
• In a mixing bowl combine beef, sausage, parsley, onion, garlic, egg, panko, salt/pepper.
• Divide mixture into balls, slightly smaller than a ping pong ball.
• Make an indention into the ball and insert a cube of cheese.
• Reform ball to completely seal in cheese and place in simmering sauce.
• Cook meatballs until tender, about 1-1 ½ hours.
• Remove meatballs and allow to cool.
• Prepare pepperonata by warming oil over medium high heat.
• Add peppers, seasons with salt/pepper and cook until starting to caramelize, about 5-7 minutes.
• Add garlic, cook for one minute, stirring frequently and add wine/red sauce.
• Cook until peppers are tender but not mushy and most of the liquid has evaporated, about 5 minutes.
• Place pepperonata in food processor and pulse until a chunky salsa consistency.
• Place back in pan over very low heat and keep warm.
• Preheat oil to 350 degrees.
• Remove balls from sauce tapping off excess sauce, wiped off if needed.
• Roll meatballs in flour, dredge in egg and let excess drip off.
• Dredge meatballs in breadcrumbs and begin frying in batches until golden brown and warmed through, about 2 minutes.
• Place pepperonata/red sauce in a serving bowl, toothpick or skewer fried meatballs and serve

Quick Red Sauce

• 2-35 Ounce Can-San Marzano Tomatoes-crushed by hand
• 1/4 Cup-Extra Virgin Olive Oil
• 2 Cloves-Fresh Garlic-sliced thin
• 8 Leaves-Fresh Basil-rough chopped, plus extra for garnishing
• To Taste-Kosher Salt/Black Pepper

Directions

1. In a stock pot warm olive oil over medium heat.
2. Add garlic, cook to flavor the oil, about 2 minutes, do not burn the garlic.
3. Add the crushed tomatoes, basil, salt and pepper.
4. Let sauce simmer for 1 hour, do not let it boil, reduce heat if necessary.