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
We are able to trace the history of `recipes` back into distant history, at least as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that maybe, these, old cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are a few clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As our culinary historical trip moves to more modern times there were two interesting cookery books dating from the 1300s : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are nothing to do with the indian food that is served today, but instead recipes for the types of food prepared for the rich and powerful of those days. Over the next few centuries, the rich and powerful families of Wesstern Europe tried to serve the best banquets, and as a consequence, cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery books were increasing in popularity due to more people being able to read, more free time and having more disposable income. The introduction of television brings us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this California Country Meatballs & Peppers recipe.
