California Country Meatballs Peppers

Ingredients

3 tbsp olive oil 1 large red bell pepper, cored, 1 seeded and cut into thin 1 strips 1 large green bell pepper, cored, 1 seeded and cut into thin 1 strips 1 large yellow bell pepper, cored, 1 seeded and cut into thin 1 strips 1 large onion, cut into wedges 1/3 lb ground beef 1/3 lb ground pork 1/3 lb ground veal 1 large egg 1/4 cup fine dry bread crumbs 1/4 cup chopped fresh parsley 1 tsp fennel seeds, crushed 1 1/4 tsp salt 1/4 tsp black pepper 1/2 cup pitted black olives, halved

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Preparation
 
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.

 

 
Servings: 4

 

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