| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | California | Beef, Hamburger, Meats, Pork | 4 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Red bell pepper, cored | |
| Seeded and cut into thin | ||
| Strips | ||
| 1 | Green bell pepper, cored | |
| Seeded and cut into thin | ||
| Strips | ||
| 1 | Yellow bell pepper, cored | |
| Seeded and cut into thin | ||
| Strips | ||
| 1 | Onion, cut into wedges | |
| 1/3 | lb | Ground beef |
| 1/3 | lb | Ground pork |
| 1/3 | lb | Ground veal |
| 1 | Egg | |
| 1/4 | c | Fine dry bread crumbs |
| 1/4 | c | Chopped fresh parsley |
| 1 | t | Fennel seeds, crushed |
| 1 1/4 | t | Salt |
| 1/4 | t | Black pepper |
| 1/2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 501
Calories From Fat: 335
Total Fat: 37.3g
Cholesterol: 128.3mg
Sodium: 1238.9mg
Potassium: 684.1mg
Carbohydrates: 17.8g
Fiber: 3.8g
Sugar: 4.8g
Protein: 23.6g