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| RECIPE FOR CALIFORNIA COUNTRY MEATBALLS AND PEPPERS |
Title: California Country Meatballs And Peppers
Serves: 4
Ingredients:
| 3.00 | tb | Olive oil | | 1.00 | lg | Red bell pepper, cored, | | | Seeded and cut into thin | | | Strips | | 1.00 | lg | Green bell pepper, cored, | | | Seeded and cut into thin | | | Strips | | 1.00 | lg | Yellow bell pepper, cored, | | | Seeded and cut into thin | | | Strips | | 1.00 | lg | Onion, cut into wedges | | 0.33 | lb | Ground beef | | 0.33 | lb | Ground pork | | 0.33 | lb | Ground veal | | 1.00 | lg | Egg | | 0.25 | c | Fine dry bread crumbs | | 0.25 | c | Chopped fresh parsley | | 1.00 | ts | Fennel seeds, crushed | | 1.25 | ts | Salt | | 0.25 | ts | Black pepper | | 0.50 | c | Pitted black olives, halved |
Instructions:
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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