meatballs and sausage and Pepperonata

[ShadowsDad]

For decades I would brown my meatballs and sausages in a pan. Then I got lazy and baked the meatballs. The result was a drier meatball than I wanted. The sausages I continued to brown in the pan. 

Then I remembered what I had seen on Italian TV cooking shows where meatballs were put into sauce, no browning, and simmered to cook them. So I tried it. Now I won't do them any other way. Wddayaknow! The Italians know how to cook meatballs! Whoda thunk it, right?

So this week we bought a package of hot Italian sausage and I figured if it worked for meatballs why not sausage too? I will never brown them in a pan again. They came out juicy and very tender. That's the best I can describe the results for both the meatballs and sausage.

To accompany the sausages I made a variation of Pepperonata. 2 Green and 2 red peppers cut into strips and 2 onions also sliced into strips. Into a pan with EVOO and salt, and saute (can one saute w/o butter?) to soften the veggies but I left them with a bit of texture. Right before they got done I added some gran garlic. Done. Actual Pepperonata also contains basil and oregano and uses fresh garlic add with the veggies. It can be cooked down to a sauce if desired.

If I wasn't in ketosis I would have had a sausage on Italian bread smothered with the Pepperonata. Being in keto, no bread.

[Wchnu]

Lydia would be proud. That sounds pretty good. Meatballs are a favorite of mine.

I made a pot of cabbage soup to eat on a few days.

[Rocketman]

For decades I would brown my meatballs and sausages in a pan. Then I got lazy and baked the meatballs. The result was a drier meatball than I wanted. The sausages I continued to brown in the pan. 

Then I remembered what I had seen on Italian TV cooking shows where meatballs were put into sauce, no browning, and simmered to cook them. So I tried it. Now I won't do them any other way. Wddayaknow! The Italians know how to cook meatballs! Whoda thunk it, right?

So this week we bought a package of hot Italian sausage and I figured if it worked for meatballs why not sausage too? I will never brown them in a pan again. They came out juicy and very tender. That's the best I can describe the results for both the meatballs and sausage.

To accompany the sausages I made a variation of Pepperonata. 2 Green and 2 red peppers cut into strips and 2 onions also sliced into strips. Into a pan with EVOO and salt, and saute (can one saute w/o butter?) to soften the veggies but I left them with a bit of texture. Right before they got done I added some gran garlic. Done. Actual Pepperonata also contains basil and oregano and uses fresh garlic add with the veggies. It can be cooked down to a sauce if desired.

If I wasn't in ketosis I would have had a sausage on Italian bread smothered with the Pepperonata. Being in keto, no bread.

Do you simmer the meatballs in a tomato sauce from raw? And what sort of sauce for the sauce-ages? I am intrigued and ready to try this. Also your meatballs - all beef or do you blend with pork or?? Thanks!

[ShadowsDad]

For decades I would brown my meatballs and sausages in a pan. Then I got lazy and baked the meatballs. The result was a drier meatball than I wanted. The sausages I continued to brown in the pan. 

Then I remembered what I had seen on Italian TV cooking shows where meatballs were put into sauce, no browning, and simmered to cook them. So I tried it. Now I won't do them any other way. Wddayaknow! The Italians know how to cook meatballs! Whoda thunk it, right?

So this week we bought a package of hot Italian sausage and I figured if it worked for meatballs why not sausage too? I will never brown them in a pan again. They came out juicy and very tender. That's the best I can describe the results for both the meatballs and sausage.

To accompany the sausages I made a variation of Pepperonata. 2 Green and 2 red peppers cut into strips and 2 onions also sliced into strips. Into a pan with EVOO and salt, and saute (can one saute w/o butter?) to soften the veggies but I left them with a bit of texture. Right before they got done I added some gran garlic. Done. Actual Pepperonata also contains basil and oregano and uses fresh garlic add with the veggies. It can be cooked down to a sauce if desired.

If I wasn't in ketosis I would have had a sausage on Italian bread smothered with the Pepperonata. Being in keto, no bread.

Do you simmer the meatballs in a tomato sauce from raw? And what sort of sauce for the sauce-ages? I am intrigued and ready to try this. Also your meatballs - all beef or do you blend with pork or?? Thanks!

For years I made my own meatballs. But I have a local retailer that sells what must be restaurant quality meatballs, they're simply fantastic, so now I buy them ready made. I wish I could remember the brand name but it eludes me (Roseta Grande Italiano?). Same with the sausage (Sheboygan Hot Italian). They're really high quality, no surprise pieces of cartilage or bone (What a turn off!) and just as high quality as if I made my own. I did make my own at one time, from the grind to the finished product.

I just use jarred sauce to simmer them in. The sauce picks up the great flavor from whatever is simmered in it. And since jarred sauce is always too watery IMO the simmer with a loose lid thickens it. From frozen I simmer them for an hour stirring every 8 minutes. Time starts when the simmer begins. I set a timer. And it's a really low simmer. We like heat so I add crushed red pepper. Add what you like, make it yours.

If you try it please let me know how it works for you, love it or hate it.

Yesterday I simmered another 10 sausages this way, and normally I'd have my keto pasta with lots of fresh grated Romano but I was lazy yesterday and didn't grate any. But the sauce that simmered the sauce-ages :-) was really flavorful and I didn't miss the cheese. Today I'll make more Pepperonata. But this Pepperonata will also get some kale for added nutrition. We'll never know it's there.

edit: Yes, from frozen and raw. They cook in the simmer.