BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 24 2009
Pickled Cherry Peppers
1 jar of Pickled cherry peppers, red or green or both, hot or mild or both
1 pound ground beef
1 pound ground pork
1 cup break crumbs
Combine the beef and pork with the egg and crumbs. Form into small meatballs.
Twist out the center and stem of the peppers, which should get most of the seeds. Scoop out remaining seeds. Rinse before stuffing. Fill with meatball mix.
Saute in red sauce of your choice. Serve as an appetizer, or in place of meatballs with spaghetti.