Meat Recipe

Bring ingredients to room temperature

Remove cold meats from the refrigerator 15–20 minutes before cooking so they cook more evenly. Pat chicken pieces and ground beef dry with paper towels; season lightly with 1/2 tsp salt and 1/4 tsp pepper.

Preheat oven to 375°F (190°C) if you plan to finish meatballs or bacon in oven. Line a sheet pan with foil for easy cleanup.

Cook Italian sausage and ground beef

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add crumbled Italian sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer to a bowl and drain excess fat if needed. In the same skillet, add 1 tablespoon olive oil, then add ground beef. Brown the beef, about 6–8 minutes, seasoning with 1/2 tsp garlic powder and 1/4 tsp black pepper as it cooks. Drain and keep with the cooked sausage.

Sear the chicken

Wipe skillet clean or use a second skillet. Add 1 tablespoon olive oil and heat over medium-high. Add the chicken pieces in a single layer and sear until golden and cooked through, about 4–5 minutes per side depending on thickness (internal temp 165°F / 74°C). Transfer to the bowl with cooked meats and set aside.

Pan-fry bacon and sausages

In a clean skillet over medium heat, lay bacon slices and cook until crisp to your preference, about 6–10 minutes, turning occasionally. Transfer to a paper towel-lined plate and chop into bite-sized pieces if using in a mixed platter. In the same skillet, add the American sausage slices and cook until browned and warmed through, about 3–4 minutes per side. Remove and set aside.

Warm meatballs

If using pre-cooked meatballs, warm them in the preheated oven on the sheet pan for 8–10 minutes, or simmer in a sauce for 8–10 minutes. If they are raw, bake at 375°F for 18–20 minutes or until internal temp reaches 160°F (71°C).

Heat and crisp pepperoni and specialty salamis

Using a nonstick skillet over medium heat, layer pepperoni, spicy salami, capicola, and pepato pepperoni in a single layer (work in batches so slices don’t overlap). Cook 1–2 minutes per side until edges cup and become slightly crisp—this concentrates flavor and gives pleasant texture. Transfer to a plate lined with paper towels to drain any rendered fat.

For ham, warm slices quickly in the skillet (30–60 seconds per side) just to take chill off and enhance aroma; remove and keep with other meats.

Combine meats

In a large serving bowl or rimmed sheet pan, arrange the cooked Italian sausage, browned ground beef, seared chicken pieces, chopped bacon, sliced American sausage, warmed meatballs, and warmed/ crisped cured meats (pepperoni, spicy salami, capicola, ham, pepato). Sprinkle with remaining 1/2 tsp salt, 3/4 tsp black pepper, dried oregano, and crushed red pepper flakes if using. Toss gently to combine or arrange attractively if serving as a platter.

Garnish and serve

Scatter chopped fresh parsley over the meats and offer lemon wedges alongside for squeezing over chicken pieces if desired. Serve hot or at room temperature as a hearty mixed-meat plate, on pizzas, subs, pasta, or as part of a buffet.