3 tbsp olive oil
1 large red bell pepper, cored,
1 seeded and cut into thin
1 strips
1 large green bell pepper, cored,
1 seeded and cut into thin
1 strips
1 large yellow bell pepper, cored,
1 seeded and cut into thin
1 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 cup fine dry bread crumbs
1/4 cup chopped fresh parsley
1 tsp fennel seeds, crushed
1 1/4 tsp salt
1/4 tsp black pepper
1/2 cup pitted black olives, halved
Directions
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.
Servings: 4 servings
California Country Meatballs & Peppers Recipe brought to you by Recipe Ideas
Categories: Meat; Meatball; Vegetable
The History of Recipes
It is possible to read the history of `recipes` far back into the far past, in fact as far back as the Egyptians, and maybe even further. Having said that, mostly, these old cookbooks were just simple hieroglyphic instructions for preparing food.
Later on, in The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans made use of a wide range of spices, including some familiar names such as basil, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as basil and rosemary. The introduction of these new foods and spices caused an increase in manuscripts on cooking, some of which are now in private collections. By the time we get to the 1900s, cookbooks are greatly in demand due to better eduction, leisure time and disposable income. |
We hope you enjoy this California Country Meatballs & Peppers recipe.
