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  • California Country Meatballs And Peppers

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    California Country Meatballs And Peppers
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. Extra virgin olive oil
    • 1 lrg Red bell pepper, cored, Seeded and cut into thin Strips
    • 1 lrg Green bell pepper, cored, Seeded and cut into thin Strips
    • 1 lrg Yellow bell pepper, cored, Seeded and cut into thin Strips
    • 1 lrg Onion, cut into wedges
    • 1/3 lb Grnd beef
    • 1/3 lb Grnd pork
    • 1/3 lb Grnd veal
    • 1 lrg Egg
    • 1/4 c. Fine dry bread crumbs
    • 1/4 c. Minced fresh parsley
    • 1 tsp Fennel seeds, crushed
    • 1 1/4 tsp Salt
    • 1/4 tsp Black pepper
    • 1/2 c. Pitted black olives, halved

    Directions

    1. In 12" skillet over medium heat,heat 1 tbsp. extra virgin olive oil;add in red, green and yellow peppers and onion;cook about 10 min,stirring occasionally till tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread crumbs,parsley,fennel seeds,1/4 teaspoon salt and black pepper;using hands or possibly wooden spoon,blend well.Shape mix into 1 1/4" balls.Using slotted spoon,remove vegetables from skillet to bowl; keep hot.To skillet,add in remaining 2 tbsp.oil;heat over medium-high heat.Add in meatballs;cook about 15 min,turning frequently till well browned on all sides and cooked through.Return peppers to skillet, along with olives and remaining 1/2 teaspoon salt.Cook about 1 minute longer,stirring till well mixed and heated through.Makes 4 servings.

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