Italian meatballs with peppers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground turkey |
| ¼ | cup | Minced onion |
| 1 | teaspoon | Italian seasoning |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Olive oil |
| 1 | cup | Cubed red pepper |
| 1 | cup | Cubed yellow pepper |
| 1 | cup | Thickly sliced fresh mushrooms |
| 1 | Clove garlic; minced | |
| 1 | Chicken flavor bouillon cube | |
| 1 | can | Evaporated skim milk |
| 4 | teaspoons | All purpose flour |
| 2 | cups | Hot cooked rice mixed with 3 T. parsley |
| Italian parsley sprigs; optional | ||
Directions
In large bowl, combine turkey, onion, Italian seasoning, and salt. Form into 16 meatballs. In 10 inch non-stick skillet, heat oil. Over medium high heat, brown meatballs; reduce heat and cook approximately 15 minutes or until done. Remove meatballs and keep warm. Using drippings in skillet, saute peppers, mushrooms and garlic with bouillon cube for 2 to 3 minutes.
In small bowl, gradually whisk evaporated skim milk into flour. Add to skillet; cook over medium heat, stirring constantly, until sauce thickens slightly. Reduce heat; cover and simmer 5 minutes or until peppers are tender, stirring occasionally. Add meatballs; heat. Serve over cooked parsley-rice. Garnish with Italian parsley, if desired.
Recipe by: Carnation Posted to MC-Recipe Digest V1 #752 by L979@... on Aug 21, 1997