Recipe - California Country Meatballs And Peppers

3 tablespoon 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 pound Ground beef
1/3 pound Ground pork
1/3 pound Ground veal
1 lg Egg
One fourth cup Fine dry bread crumbs
One fourth cup Chopped fresh parsley
1 teaspoon Fennel seeds, crushed
1 One fourth teaspoon Salt
One fourth teaspoon Black pepper
One half cup 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,One fourth 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 mediumhigh 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 One half tsp.
salt.Cook about 1 minute longer,stirring until well mixed and heated
through.Makes 4 servings.