California Country Meatballs And Peppers
Ingredients:
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
Method:
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.