October 20, 2021


To Our Valued Customers:


There was a recall on fresh whole red, white, and yellow onions imported from Chihuahua, Mexico on October 20th, 2021. Our company did not purchase from any of the distributors named in this incident nor did we purchase product imported from Chihuahua, Mexico. Our onions are grown fresh right here in NV and shipped direct to stores. We do not have any association whatsoever with the parties that have been implicated in this recall. The onions in this incident are not from our company. Peri & Sons Farms onions are safe for consumption.


Peri & Sons Farms has the strictest food safety policies in place to ensure the safety of our customers and end consumers. Our internal food safety standards and practices require that all onions, red, white, sweets and yellows, sold from our farms and packing shed facilities carry a certificate of analysis with negative results for both Salmonella and E. coli. We have provided documentation of our testing analysis for your reference as attachments. See Certificates of Analysis. (COA). Additionally, verification of our food safety certifications can be found here: www.PeriandSons.com/Onions.


We hope this information and documentation of our testing will put your mind at ease with respect to the quality and purity of our onions. As always, COAs are available for all buyers upon request.


If you have any questions, please contact either me or Sara Brinkley, Director of Food Safety, Direct-775-463- 6301, Cell: 775-781-3886 or via email Sara@PeriandSons.com.


As always, the team at Peri & Sons Farms is completely committed to providing our customers a safe, pure, and clean product. We remain deeply grateful for your continued business and wish you and your entire team safety and good health.


Sincerely,

Pamela Peri

Pamela Peri
Executive Vice President
Peri & Sons Farms
775-463-4444 Main Office
775-781-3838 Mobile
Pamela@PeriandSons.com

Sara Brinkley
Director of Food Safety & Organic Certification
Peri & Sons Farms
775-463-6301 Direct
775-781-3886 Mobile
Sara@PeriandSons.com

Easy Baked Meatballs
These tender, juicy meatballs are a snap to put together, thanks to the use of store-bought marinara. They're great served over pasta or as a filling for a meatball sandwich. This recipe makes 18 meatballs.
PREP TIME
15 minutes
COOK TIME
15 minutes
Easy Baked Meatballs
Ingredients
1 pound 80/20 ground beef
2 cloves garlic, minced
1 small yellow onion, finely chopped
1 large egg
1/2 cup freshly grated Parmesan cheese
3/4 cup breadcrumbs
1/2 cup whole milk
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 teaspoon salt
Nonstick cooking spray
Directions
For the meatballs:
1 pound 80/20 ground beef
2 cloves garlic, minced
1 small yellow onion, finely chopped
1 large egg
1/2 cup freshly grated Parmesan cheese
3/4 cup breadcrumbs
1/2 cup whole milk
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 teaspoon salt
Nonstick cooking spray

Remaining ingredients:
1 28-ounce jar store-bought marinara
1 cup mozzarella, shredded

Preheat your oven to 425 F. Lightly coat a 9" x 13" glass baking dish with cooking spray. Set aside.

In a large mixing bowl, gently combine all meatball ingredients with your (clean) hands. Be sure not to over mix or the meatballs will become tough once cooked. Scoop out about 2 tablespoons of mixture, roll into a ball and place in a single layer in your baking dish; repeat until all of the meat mixture is used up.

Pour marinara over meatballs in an even layer. Sprinkle with mozzarella. Bake for 12-15 minutes, until the meatballs are cooked through. Remove from heat and let stand for a few minutes before serving.
Looking for inspiration? Try these recipes:
Steak Sandwiches with Peppers and Onions
Steak Sandwiches with Peppers and Onions
BBQ Pork Belly Sliders with Pickled Onions
BBQ Pork Belly Sliders with Pickled Onions
Easy White Lasagna with Chicken and Spinach
Easy White Lasagna with Chicken and Spinach
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