California Country Meatballs and Peppers

3 tb 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 lb Ground beef

1/3 lb Ground pork

1/3 lb Ground veal

1 lg 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 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.