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.

Prep: 20 min | Cook: 25 min | Yield: 6 servings

Ingredients

• 1 pound ground turkey
• 1/4 cup finely chopped onion
• 1 teaspoon Italian herb seasoning
• 1/4 teaspoon salt
• 2 teaspoons olive oil
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 1 cup sliced fresh mushrooms
• 1 clove garlic, finely chopped
• 1 teaspoon Maggi Instant Chicken Flavor Bouillon
• 1 (12 ounce) can Nestlé® Carnation® Evaporated Fat Free Milk, divided
• 4 teaspoons all-purpose flour
• 2 cups hot cooked rice
• Chopped fresh parsley

Instructions

1. Combine turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs.
2. 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.
3. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through.
4. Remove meatballs from skillet; keep warm.
5. Add bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes.
6. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet.
7. Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened.
8. Add meatballs to skillet; stir to coat.
9. Serve over rice. Garnish with parsley.

Attribution

Recipe and photo used with permission from: VeryBest Baking

By: Carnation Milks