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California Country Meatballs & Peppers

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      Title: CALIFORNIA COUNTRY MEATBALLS & PEPPERS
 Categories: Hamburger, Meats, Pork, Beef
      Yield: 4 Servings
 
      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
 
  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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