Chopped red and yellow bell peppers add
color add 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.
Italian Meatballs
with Peppers
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, minced
1 teaspoon MAGGI® Instant Chicken Bouillon
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Milk, divided use
4 teaspoons all-purpose flour
2 cups hot cooked rice
Garnish: chopped fresh
parsley
Combine turkey, onion,
herb seasoning and salt in large bowl; form mixture into 24 one-inch
meatballs. Heat olive oil in large skillet over medium-high heat.
Add meatballs; cook for 3 to 4 minutes or until browned. 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 with parsley.
Makes 6 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
