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

Related recipes