>From the Meals.com website...
Italian Meatballs with Peppers
Chopped red and yellow bell peppers add color and texture to these savory
meatballs seasoned with Italian herb mix and enriched with mushrooms. Served
with rice and a crisp salad these meatballs are fabulous.
Preparation Time20 mins.
Cooking Time25 mins.
1pound ground turkey
1/4cup finely chopped onion
1teaspoon Italian herb seasoning
2teaspoons olive oil
1cup chopped red bell pepper
1cup chopped yellow bell pepper
1cup sliced fresh mushrooms
1clove garlic, finely chopped
1teaspoon MAGGI Instant Chicken Flavor Bouillon
1can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk, divided
4teaspoons all-purpose flour
2cups hot cooked rice
Chopped fresh parsley
COMBINE turkey, onion, herb seasoning and salt in large bowl; form mixture into
24 one-inch meatballs. Heat oil in large skillet over medium-high heat. Add
meatballs; cook, turning occasionally, for 3 to 4 minutes or until browned on
all sides. Reduce heat to low; cook, stirring occasionally, for 15 minutes or
until cooked through. Remove meatballs from skillet; keep warm.
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. Gradually stir in remaining evaporated
milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly
thickened. Add meatballs to skillet; stir to coat. Serve over rice.. Garnish
Yields 6 servings
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