Recipe: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS

Title: California Country Meatballs and Peppers
Categories: Ground beef, Veal, Pork/ham, Beef
Yield: 4 servings

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, 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.