---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS
  Categories: Hamburger, Meats, Pork, Beef
       Yield: 4 servings
  
       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
  
   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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