| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
California |
Hamburger, Meats, Pork, Beef |
4 |
Servings |
INGREDIENTS
| 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 |
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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