Meatball and Sausage Casserole
As the grandfather of six often-hungry children, Pierre Franey devised dishes that would “capture their attention.” This hearty casserole, combining meatballs, sausage, onions, peppers, and mushrooms, is a family-friendly meal. A hybrid of casserole and stew, it pairs perfectly with pasta, polenta, or crusty bread to soak up the flavorful herb-infused tomato sauce.
Ingredients
- Ground turkey chicken, beef, pork, veal, or a blend
- Fresh breadcrumbs
- Grated Parmesan cheese
- Egg
- Chicken broth fresh or canned
- Freshly grated nutmeg
- Ground cumin
- Chopped garlic divided
- Chopped parsley
- Salt and freshly ground pepper
- Vegetable oil
- Sweet or hot Italian sausages
- Chopped onions
- Sliced mushrooms
- Green bell pepper cored, seeded, and cut into pieces
- Crushed canned tomatoes
- Fresh rosemary or dried
- Dry white wine
- Bay leaf
- Fresh basil or Italian parsley chopped
Instructions
- Step 1In a mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, chicken broth, nutmeg, cumin, 1 teaspoon of garlic, parsley, salt, and pepper. Mix thoroughly and shape into 24 small meatballs.
- Step 2Heat the vegetable oil in a large skillet with a nonstick or enamel surface. Add the meatballs and cook, turning frequently, until browned on all sides, approximately 10 minutes. Remove the meatballs and set aside. Using a fork, prick the sausages and place them in the pan. Cook, turning occasionally, until evenly browned, about 5 minutes.
- Step 3Add the onions, mushrooms, green pepper, and the remaining tablespoon of garlic to the skillet with the sausages. Sauté for about 5 minutes. Return the meatballs, along with any accumulated juices, to the skillet. The pan will be crowded, but this enhances the dish’s flavor.
- Step 4Pour in the crushed tomatoes, rosemary, white wine, and bay leaf. Stir to deglaze the skillet, scraping up any browned bits from the bottom. Cover the pan tightly and let it simmer for 15 minutes. Remove the bay leaf and garnish with fresh basil or parsley before serving.