CALIFORNIA COUNTRY MEATBALLS AND PEPPERS by www.country-cooking.com
3 tbsp Olive oil
1/3 lb Ground Beef
1/3 lb Ground Pork
1/3 lb Ground Veal
1 lg Red bell pepper, cored, seeded and cut into thin 1/4 strips
1 lg Green bell pepper, cored, seeded and cut into thin 1/4 strips
1 lg Yellow bell pepper, cored, seeded and cut into thin 1/4 strips
1 lg Egg
1/4 c Fine dry Bread crumbs
1 c Chopped fresh parsley
1 tsp Fennel seeds, crushed
1 1/4 tsp Salt
1/4 tsp Black pepper
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 meats
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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