Categories: Ground beef, Veal, Pork/ham, Beef 
      Yield: 4 servings 
  
      3 tb Olive oil                         1/3 lb Ground beef 
      1 lg Red bell pepper, cored,           1/3 lb Ground pork 
           Seeded and cut into thin          1/3 lb Ground veal 
           Strips                              1 lg Egg 
      1 lg Green bell pepper, cored,         1/4 c  Fine dry bread crumbs 
           Seeded and cut into thin          1/4 c  Chopped fresh parsley 
           Strips                              1 ts Fennel seeds, crushed 
      1 lg Yellow bell pepper, cored,      1 1/4 ts Salt 
           Seeded and cut into thin          1/4 ts Black pepper 
           Strips                            1/2 c  Pitted black olives, halved 
      1 lg Onion, cut into wedges          
  
  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.