Title: California Country Meatballs & Peppers
Categories: Meat
Yield: 4 Servings
| 3 | tb | Olive oil |
| 1 | lg | Red bell pepper, cored, |
| | | Seeded and cut into thin |
| | | Strips |
| 1 | lg | Green bell pepper, cored, |
| | | Seeded and cut into thin |
| | | Strips |
| 1 | lg | Yellow bell pepper, cored, |
| | | Seeded and cut into thin |
| | | Strips |
| 1 | lg | Onion, cut into wedges |
| 1/3 | lb | Ground beef |
| 1/3 | lb | Ground pork |
| 1/3 | lb | Ground veal |
| 1 | lg | Egg |
| 1/4 | c | Fine dry bread crumbs |
| 1/4 | c | Chopped fresh parsley |
| 1 | ts | Fennel seeds, crushed |
| 1 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/2 | c | Pitted 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.