California Country Meatballs and Peppers

• 3 tablespoons olive oil
• 1 large sweet red bell peppers cored,, seeded and cut into thin, strips
• 1 large green bell peppers cored, seeded and cut into thin strips
• 1 large sweet yellow bell peppers cored, seeded, and cut into thin strips
• 1 large onions cut into wedges
• 13 pound ground beef
• 13 pound ground pork
• 13 pound ground veal
• 1 each eggs large
• 1/4 cup bread cubes, dry fine
• 1/4 cup parsley leaves fresh, chopped
• 1 teaspoon fennel seeds crushed
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/2 cup black olives halved

1. In 12 inch skillet over medium heat, heat 1 tablespoone olive oil; add red, green and yellow peppers and onion; cook about 10 minutes, stirring occasionally until tender.
2. Meanwhile, in large bowl, combine meat, egg, bread crumbs, parsley, fennel seeds, 1/4 teaspoon salt and black pepper.
3. Using hands or wooden spoon, blend well.
4. Shape mixture into 1 1/4 inch balls.
5. Using slotted spoon, remove vegetables from skillet to bowl; keep warm.
6. To skillet, add remaining 2 tablespoons oil; heat over medium-high heat.
7. Add meatballs; cook about 15 minutes, turning frequently until well browned on all sides and cooked through.
8. Return peppers to skillet, along with olives and remaining 1/2 teaspoon salt.
9. Cook about 1 minute longer, stirring until well mixed and heated through.
10. Makes 4 servings.

olive oil, sweet red bell peppers, green bell peppers, sweet yellow bell peppers, onions, ground beef, ground pork, veal, eggs, bread cubes, parsley, fennel seeds crushed, salt, black pepper, black olives

Taken from recipeland.com/recipe/v/california-country-meatballs-pe-39163 (may not work)