CALIFORNIA COUNTRY MEATBALLS & PEPPERS
Source of Recipe
the web
Recipe Introduction
Serves 4
List of Ingredients
3 tb Olive oil
1 lg Red bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Green bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Yellow bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Onion, cut into wedges
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
1 lg Egg
1/4 c Fine dry bread crumbs
1/4 c Chopped fresh parsley
1 ts Fennel seeds, crushed
1 1/4 ts Salt
1/4 ts Black pepper
1/2 c Pitted black olives, halved
Recipe
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.
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