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.
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