California Meatballs And Peppers         
Yield: 4 servings

3 tbs 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 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 tbs. 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.