California country meatballs & peppers

Yield: 4 Servings

Measure Ingredient
3 tablespoons Olive oil
1 large Red bell pepper, cored,
\N \N Seeded and cut into thin
\N \N Strips
1 large Green bell pepper, cored,
\N \N Seeded and cut into thin
\N \N Strips
1 large Yellow bell pepper, cored,
\N \N Seeded and cut into thin
\N \N 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.

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