California country meatballs & peppers
4 Servings
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Olive oil |
1 | large | Red bell pepper, cored, |
Seeded and cut into thin | ||
Strips | ||
1 | large | Green bell pepper, cored, |
Seeded and cut into thin | ||
Strips | ||
1 | large | Yellow bell pepper, cored, |
Seeded and cut into thin | ||
Strips | ||
1 | large | Onion, cut into wedges |
⅓ | pounds | Ground beef |
⅓ | pounds | Ground pork |
⅓ | pounds | Ground veal |
1 | large | Egg |
¼ | cup | Fine dry bread crumbs |
¼ | cup | Chopped fresh parsley |
1 | teaspoon | Fennel seeds, crushed |
1¼ | teaspoon | Salt |
¼ | teaspoon | Black pepper |
½ | cup | 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,¼ tsp. salt and black pepper;using hands or wooden spoon,blend well.Shape mixture into 1¼" 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 ½ tsp.
salt.Cook about 1 minute longer,stirring until well mixed and heated through.Makes 4 servings.