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CALIFORNIA COUNTRY MEATBALLS AND PEPPERS

Category:    Meatballs
Yield:4 servings
 
      3 tb Olive oil                         1/3 lb Ground beef
      1 lg Red bell pepper, cored,           1/3 lb Ground pork
           Seeded and cut into thin          1/3 lb Ground veal
           Strips                              1 lg Egg
      1 lg Green bell pepper, cored,         1/4 c  Fine dry bread crumbs
           Seeded and cut into thin          1/4 c  Chopped fresh parsley
           Strips                              1 ts Fennel seeds, crushed
      1 lg Yellow bell pepper, cored,      1 1/4 ts Salt
           Seeded and cut into thin          1/4 ts Black pepper
           Strips                            1/2 c  Pitted black olives, halved
      1 lg Onion, cut into wedges         
 
  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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