Italian Meatballs with Peppers
Yield
12 servingsPrep
10 minCook
30 minReady
40 minIngredients
| 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 |
*
|
Trans-fat Free, Low Sodium
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
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