CALIFORNIA COUNTRY MEATBALLS & PEPPERS

      Title: CALIFORNIA COUNTRY MEATBALLS & PEPPERS
  Categories: Hamburger, Meats, Pork, Beef
       Yield: 4 Servings
  
       3 tb Olive oil
       1 lg Red bell pepper, cored,
            Seeded and cut into thin
            Strips
       1 lg Green bell pepper, cored,
            Seeded and cut into thin
            Strips
       1 lg Yellow bell pepper, cored,
            Seeded and cut into thin
            Strips
       1 lg Onion, cut into wedges
     1/3 lb Ground beef
     1/3 lb Ground pork
     1/3 lb Ground veal
       1 lg Egg
     1/4 c  Fine dry bread crumbs
     1/4 c  Chopped fresh parsley
       1 ts Fennel seeds, crushed
   1 1/4 ts Salt
     1/4 ts Black pepper
     1/2 c  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.
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