Summer Squash & Italian Meatball Stir-Fry
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- 2 tbsp extra virgin olive oil
- 8 ounces italian sausage-rolled into 1 inch meatballs
- 3 garlic cloves, chopped
- 1 small red onion, sliced
- 1 small red bell pepper, sliced
- 1 lb yellow squash, cut
- 1 lb zucchini squash, cut
- 1 tsp all purpose seasoning salt
- 1/2 tsp crushed red pepper flakes
1Add oil to large skillet. Fry meatballs until golden brown. Transfer garlic, onion, bell pepper to skillet. Stir-fry for 2 minutes. Add squash, parsley, seasoning salt and pepper flakes to skillet.
2Cook for 8-10 minutes or until squash is fork tender. Do not overcook.
3Adjust seasoning to taste.