California Country Meatballs And Peppers

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Red bell pepper - cored (large)
		Seeded and cut into thin
		Strips
1		Green bell pepper - cored (large)
		Seeded and cut into thin
		Strips
1		Yellow bell pepper - cored (large)
		Seeded and cut into thin
		Strips
1		Onion - cut into wedges (large)
1/3 lb	151g / 5.3oz	Ground beef
1/3 lb	151g / 5.3oz	Ground pork
1/3 lb	151g / 5.3oz	Ground veal
1 lb	454g / 16oz	Egg (large)
1/4 cup	36g / 1.3oz	Fine dry bread crumbs
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 teaspoon	5ml	Fennel seeds - crushed
1 1/4 teaspoons	6.3ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1/2 cup	118ml	Pitted black olives - halved

Recipe Instructions

In 12" skillet over medium heat, heat 1 tbs 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 tbs 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.

Source:
Readers Digest Cook Now, Serve Later, 1989

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