The combination of cheddar and sausage is quintessentially American, and I like the addition of lots of sweet red bell peppers. These are always a hit when served as a hors d’oeuvre, or at brunch along with scrambled eggs.
2 tablespoons olive oil
1 large red bell pepper, seeds and ribs removed, and chopped
3 scallions, white parts only, chopped
2 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1 cup seasoned Italian breadcrumbs, divided
3/4 cup grated cheddar cheese
3 tablespoons chopped fresh parsley
2 teaspoons fresh thyme or 1/2 teaspoon dried
11/4 pounds bulk breakfast sausage
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Herbed Tomato Sauce or purchased marinara sauce, heated
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a skillet over medium-high heat. Add red peppers, scallions, and garlic, and cook, stirring frequently, for 5 minutes, or until peppers are soft. While vegetables cook, whisk egg and milk in a mixing bowl, add 1/2 cup breadcrumbs, cheddar, parsley, and thyme, and mix well.
3. Add vegetable mixture and sausage to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and roll meatballs in remaining breadcrumbs. Arrange meatballs on the prepared pan, and spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately accompanied by a bowl of Herbed Tomato Sauce for dipping.
Note: The sausage mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.