Feed Me That logoWhere dinner gets done
previousnext


Title: California Country Meatballs & Peppers
Categories: Meat
Yield: 4 Servings

3tbOlive oil
1lgRed bell pepper, cored,
  Seeded and cut into thin
  Strips
1lgGreen bell pepper, cored,
  Seeded and cut into thin
  Strips
1lgYellow bell pepper, cored,
  Seeded and cut into thin
  Strips
1lgOnion, cut into wedges
1/3lbGround beef
1/3lbGround pork
1/3lbGround veal
1lgEgg
1/4cFine dry bread crumbs
1/4cChopped fresh parsley
1tsFennel seeds, crushed
1 1/4tsSalt
1/4tsBlack pepper
1/2cPitted black olives, halved

In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and yellow peppers and onion;cook about 10 minutes,stirring occasionally until tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.Using slotted spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15 minutes,turning frequently until well browned on all sides and cooked through.Return peppers to skillet, along with olives and remaining 1/2 tsp. salt.Cook about 1 minute longer,stirring until well mixed and heated through.Makes 4 servings.

previousnext