Recipe courtesy of Hidemi Walsh, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
Yield: 15-20 meatballs
lb. mild Italian sausages, casing removed
c. tomato basil feta cheese, crumbled
tsp. ground black pepper
all-purpose flour (to dredge meatballs)
c. pita chips, finely crushed
canola oil, for frying meatballs
tablespoons tomato paste
tablespoons red wine
teaspoons garlic, grated
tablespoons olive oil
tsp. brown sugar
teaspoons dried basil
teaspoons dried oregano
tsp. dried thyme
In a bowl, crumble Italian sausages then add black pepper and feta cheese and mix to combine. Shape the mixture into your desired meatball size.
Put flour into a shallow plate. Beat egg into another shallow bowl or plate. Put the crushed pita chips into another shallow plate. Dredge each meatball in flour, dip in beaten egg and coat with pita chips.
Heat enough oil to fry meatballs in a heavy skillet or cast iron skillet over medium heat. Work in several batches. When the oil gets hot, put some meatballs and fry until cooked through and golden brown (rolling the meatballs occasionally so that all sides are cooked evenly). Put meatballs on a paper towels lined plate to drain. Repeat this until all meatballs are fried.
In a medium saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant. Add tomato ketchup, tomato paste, red wine, salt, brown sugar, dried basil, dried oregano and dried thyme to the saucepan and stir to combine. Reduce heat to medium-low and cook stirring occasionally for 4-5 minutes.
Serve meatballs with the sauce.
Click here to read our Direct Supply Chain Disclosure