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
Instructions
1.
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.
