Italian Meatballs with Peppers
Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground turkey
|
|
| ¼ | cup |
onions
minced |
|
| 1 | teaspoon |
italian seasoning
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
sweet red bell peppers
cubed |
|
| 1 | cup |
sweet yellow bell peppers
cubed |
*
|
| 1 | cup |
mushrooms
thickly sliced, fresh |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 1 | can |
evaporated milk
skim |
|
| 4 | teaspoons |
all-purpose flour
|
|
| 2 | cups |
rice
hot, cooked |
|
| 1 | x |
parsley leaves
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground turkey
|
|
| 59 | ml |
onions
minced |
|
| 5 | ml |
italian seasoning
|
*
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
olive oil
|
|
| 237 | ml |
sweet red bell peppers
cubed |
|
| 237 | ml |
sweet yellow bell peppers
cubed |
*
|
| 237 | ml |
mushrooms
thickly sliced, fresh |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 1 | can |
evaporated milk
skim |
|
| 2E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
rice
hot, cooked |
|
| 1 | x |
parsley leaves
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, sauté 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
