California Country Meatballs & Peppers
Submitted by bopezaha
California country meatballs with a beef, pork, and veal blend seasoned with fennel seeds, tossed with sauteed tri-color bell peppers, onion, and black olives. A colorful, Italian-inspired skillet dinner.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThree meats, three peppers, and fennel seeds that give these meatballs an Italian sausage character without any casing. Ground beef, pork, and veal blended together create a meatball that’s tender and juicy with more complexity than any single meat could deliver.
The peppers cook first: red, green, and yellow strips sauteed with onion until soft and sweet, then set aside while the meatballs brown in the same skillet. Everything comes back together at the end with halved black olives stirred in for a briny, Mediterranean punch.
Crushed fennel seeds are the seasoning that ties it all together. That warm, slightly sweet anise flavor runs through every meatball and connects the meat to the peppers beautifully.
Pro Tips
- Shape the meatballs evenly at 1 ¼ inches so they cook at the same rate. Uneven sizes mean some are raw inside while others are overcooked.
- Brown the meatballs on all sides, turning frequently for about 15 minutes. Don’t rush this. A thorough sear builds flavor and ensures they’re cooked through.
- Crush the fennel seeds just before mixing them into the meat. Freshly crushed seeds are far more fragrant than pre-ground.
Variations
- Use all beef if you can’t find ground veal. The texture will be slightly denser but still good.
- Add a splash of balsamic vinegar when the peppers go back in for a sweet-tart glaze.
- Serve over polenta or with crusty Italian bread to soak up the pan juices.
Ingredients
Directions
In 12 inch skillet over medium heat, heat 1 tablespoone olive oil; add red, green and yellow peppers and onion; cook about 10 minutes, stirring occasionally until tender.
Meanwhile, in large bowl, combine meat, egg, bread crumbs, parsley, fennel seeds, ¼ teaspoon salt and black pepper. Using hands or wooden spoon, blend well.
Shape mixture into 1¼ inch balls. Using slotted spoon, remove vegetables from skillet to bowl; keep warm.
To skillet, add remaining 2 tablespoons 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 ½ teaspoon salt.
Cook about 1 minute longer, stirring until well mixed and heated through.
Makes 4 servings.
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