3 tbsp Olive oil
1 large Red bell pepper, cored,
Seeded and cut into thin
Strips
1 large Green bell pepper, cored,
Seeded and cut into thin
Strips
1 large Yellow bell pepper, cored,
Seeded and cut into thin
Strips
1 large Onion, cut into wedges
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
1 large Egg
1/4 cup Fine dry bread crumbs
1/4 cup Chopped fresh parsley
1 tsp Fennel seeds, crushed
1 1/4 tsp Salt
1/4 tsp Black pepper
1/2 cup Pitted black olives, halved
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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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