Pickled Pepper Meatballs

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Mt Olive Pickles
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1 lb Schweid and Sons ground beef
½ cup Mt. Olive Italian Seasoned Sliced Jalapenos and/or Mt. Olive Italian Seasoned Sliced Pepperoncini, drained and chopped
¼ cup Mt Olive Roasted Red Peppers, drained and chopped
½ cup panko bread crumbs
¼ cup parmesan cheese, grated
1 egg, beaten

Your favorite homemade or store bought red sauce
Your choice of pasta
Parmesan cheese, grated


  1. Combine all meatball ingredients (not sauce) together in a large bowl.
  2. If mixture seems too dry, add a splash of milk. If mixture is too wet, add more breadcrumbs, 2 Tbsp at a time.
  3. Form into meatballs slightly larger than a golf ball.
  4. In a large skillet over medium high heat, heat 2 Tbsp olive oil.
  5. Fry meatballs in batches, until golden brown on all sides.
  6. Transfer meatballs to a pan with tomato sauce, enough to come halfway up the sides of each meatball (they do not need to be fully submerged) over medium low heat.
  7. Cover and finish cooking, about 20 minutes. Serve with pasta, basil and grated parmesan.

Ready in: 40

Course: Main Dish