Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

California Country Meatballs & Peppers

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
3 tablespoons olive oil
Camera
1 large sweet red bell peppers
cored,, seeded and cut into thin, strips
Camera
1 large green bell peppers
cored, seeded and cut into thin strips
Camera
1 large sweet yellow bell peppers
cored, seeded, and cut into thin strips
* Camera
1 large onions
cut into wedges
Camera
pound ground beef
Camera
pound ground pork
Camera
pound ground veal
*
1 each eggs
large
Camera
¼ cup bread cubes, dry
fine
*
¼ cup parsley leaves
fresh, chopped
Camera
1 teaspoon fennel seeds
crushed
Camera
1 ¼ teaspoons salt
Camera
¼ teaspoon black pepper
Camera
½ cup black olives
halved
* Camera

Ingredients

Amount Measure Ingredient Features
45 ml olive oil
Camera
1 large sweet red bell peppers
cored,, seeded and cut into thin, strips
Camera
1 large green bell peppers
cored, seeded and cut into thin strips
Camera
1 large sweet yellow bell peppers
cored, seeded, and cut into thin strips
* Camera
1 large onions
cut into wedges
Camera
151.2 g ground beef
Camera
151.2 g ground pork
Camera
151.2 g ground veal
*
1 each eggs
large
Camera
59 ml bread cubes, dry
fine
*
59 ml parsley leaves
fresh, chopped
Camera
5 ml fennel seeds
crushed
Camera
6.3 ml salt
Camera
1.3 ml black pepper
Camera
118 ml black olives
halved
* Camera

Directions

In 12 inch skillet over medium heat, heat 1 tablespoone olive oil; add red, green and yellow peppers and onion; cook about 10 minutes, stirring occasionally until tender.

Meanwhile, in large bowl, combine meat, egg, bread crumbs, parsley, fennel seeds, ¼ teaspoon salt and black pepper. Using hands or wooden spoon, blend well.

Shape mixture into 1¼ inch balls. Using slotted spoon, remove vegetables from skillet to bowl; keep warm.

To skillet, add remaining 2 tablespoons 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 ½ teaspoon salt.

Cook about 1 minute longer, stirring until well mixed and heated through.

Makes 4 servings.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 34366% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 818mg 34%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 43g
Vitamin A 36% Vitamin C 156%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe