California Country Meatballs And Peppers

Course : Vegetables
Serves: 4
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3 tablespoons olive oil
1 medium red bell pepper
1 medium green bell pepper
1 medium yellow bell pepper
1 medium Onion
1/3 pound lean ground beef
1/3 pound ground pork
1/3 pound ground veal
1 large egg
1/4 cup fine dry bread crumbs
1/4 cup fresh parsley
1 teaspoon fennel seeds
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 cup pitted black olive

Preparation / Directions:

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 serving


Nutritional Information:

417 Calories (kcal); 32g Total Fat; (68% calories from fat); 23g Protein; 10g Carbohydrate; 133mg Cholesterol; 911mg Sodium

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