California country meatballs and peppers
Yield: 4 servings
Ingredients:
- 3 tb Olive oil 1/3 lb Ground beef
- 1 lg Red bell pepper cored
- 1/3 lb Ground pork Seeded and cut into thin 1/3 lb Ground veal Strips 1 lg Egg
- 1 lg Green bell pepper cored
- 1/4 c Fine dry bread crumbs Seeded and cut into thin 1/4 c Chopped fresh parsley Strips 1 ts Fennel seeds crushed
- 1 lg Yellow bell pepper cored
- 1 1/4 ts Salt Seeded and cut into thin 1/4 ts Black pepper Strips 1/2 c Pitted black olives halved
- 1 lg Onion
Instructions:
cut into wedges 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.
