California Country Meatballs And Peppers Recipe

• 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

1. In 12" skillet over medium heat,heat 1 tbsp.
2. 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.

extra virgin olive oil, red bell pepper, green bell pepper, bell pepper, onion, beef, pork, veal, egg, bread crumbs, fresh parsley, fennel seeds, salt, black pepper, black olives

Taken from cookeatshare.com/recipes/california-country-meatballs-and-peppers-97957 (may not work)