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 Butchers 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.