1 small (1/2 cup) green bell pepper, finely chopped
1 small (1/2 cup) onion, finely chopped
2 teaspoons finely chopped fresh garlic
1 1/2 pounds mild bulk Italian sausage, casing removed
1 cup shredded Cheddar cheese
3/4 cup freshly shredded Parmesan cheese
1/2 cup bread crumbs
Marinara sauce, warmed
Heat oven to 350°F. Line 2 (15x10x1-inch) baking pans with parchment paper; set aside.
Melt butter in 10-inch skillet until sizzling; add green pepper, onion and garlic. Cook, stirring occasionally, 6-8 minutes or until vegetables are softened.
Combine cooked vegetables and all remaining ingredients
marinara sauce in large bowl; mix lightly.
Shape sausage mixture into 1 1/2-inch balls. Place meatballs onto prepared pans. Bake 20-25 minutes or until meatballs are golden brown.
Serve meatballs with marinara sauce.
To freeze and bake later, prepare meatballs as directed except do not bake. Place into resealable plastic freezer container. Freeze. At serving time, place desired number of meatballs onto parchment-lined 15x10x1-inch baking pan. Heat oven to 350°F. Bake as directed above.