Italian Meatballs With Peppers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Meatballs seasoned with Italian herb mix and enriched with mushrooms. Served with rice and a crisp salad these meatballs are fabulous Ingredients:
1 lb ground turkey |
1/4 cup finely chopped onion |
1 teaspoon italian herb seasoning |
1/4 teaspoon salt |
2 teaspoons olive oil |
1 cup chopped red bell pepper |
1 cup chopped yellow bell pepper |
1 cup sliced fresh mushrooms |
1 garlic clove, finely chopped |
1 teaspoon instant chicken flavor instant bouillon |
1 (12 fluid ounce) can fat-free evaporated milk, divided |
4 teaspoons all-purpose flour |
2 cups hot cooked rice |
chopped fresh parsley |
Directions:
1. Mix turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs.
2. Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned.
3. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
4. Add bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet.
5. Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened.
6. Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.
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