| | Directions |
- Pour water over bread slices one at a time and then squeeze them to remove excess water and place into a mixing bowl.
- Tear them into smaller pieces.
- Combine meatloaf mix with bread crumbs, parmesan cheese and the egg with the damp bread in the mixing bowl.
- Form this into bite size meatballs about an inch and a half across and brown in frying pan with olive oil until brown on all sides.
- Drain these on a paper towel.
- In another pan heat up enough olive oil to cover bottom of pan and place onion and peppers, cook until soften adding salt and pepper until lightly browned.
- Then remove from the pan and place into a bowl and set aside.
- Do Not remove the left over oil.
- Cut the sausage into 2 inch pieces and fry sausage in the same pan you cooked the peppers and onions, do not overcrowd the pan.
- When the Sausage is almost done add the meatballs, onions and peppers into pan with sausage.
- Cover and cook until the flavors blend 15-20 minutes.
- Serve with fresh Italian bread and lots of napkins.
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| Ingredients | | - |  | 1 pound Premio hot or mild Italian sausage |
| - | | 1 pound meatloaf mix (mix of ground veal, beef & pork) |
| - | | 1 egg |
| - | | 4 slices bread |
| - | | 1 cup Italian bread crumbs |
| - | | 1/8 cup grated parmesan cheese |
| - | | 1 large onion - sliced into strips |
| - | | 1 each green, yed, yellow bell peppers (3 Peppers) - sliced in strips |
| - | | extra virgin olive oil to coat bottom of pans |
| - | | kosher or sea salt - taste |
| - | | fresh ground black pepper - taste |
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