California Country Meatballs and Peppers
25
Ingredients
| 3 | tablespoons |
olive oil
|
|
| 1 | large |
sweet red bell peppers
cored,, seeded and cut into thin, strips |
|
| 1 | large |
green bell peppers
cored, seeded and cut into thin strips |
|
| 1 | large |
sweet yellow bell peppers
cored, seeded, and cut into thin strips |
* |
| 1 | large |
onions
cut into wedges |
|
| ⅓ | pound |
ground beef
|
|
| ⅓ | pound |
ground pork
|
|
| ⅓ | pound |
ground veal
|
* |
| 1 | each |
eggs
large |
|
| ¼ | cup |
bread cubes, dry
fine |
* |
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
fennel seeds
crushed |
|
| 1 ¼ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| ½ | cup |
black olives
halved |
* |
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.
Nutrition Facts
Serving Size 222g (7.8 oz)
