California Country Meatballs & Peppers



	California Country Meatballs & Peppers pork, beef, hamburger 3 tablespoon olive oil 1 large red bell pepper, cored, 1 seeded and cut into thin 1 strips 1 large green bell pepper, cored, 1 seeded and cut into thin 1 strips 1 large yellow bell pepper, cored, 1 seeded and cut into thin 1 strips 1 large onion, cut into wedges 1/3 lb ground beef 1/3 lb ground pork 1/3 lb ground veal 1 large egg 1/4 cup fine dry bread crumbs 1/4 cup chopped fresh parsley 1 teaspoon fennel seeds, crushed 1 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup 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.