Ingredients
- 1 lb Grnd turkey
- 1/4 c. Chopped onion
- 1 tsp Italian seasoning
- 1/4 tsp Salt
- 1 Tbsp. Extra virgin olive oil
- 1 c. Cubed red pepper
- 1 c. Cubed yellow pepper
- 1 c. Thickly sliced fresh mushrooms
- 1 x Clove garlic, chopped
- 1 x Chicken flavor bouillon cube
- 1 can Evaporated skim lowfat milk
- 4 tsp All purpose flour
- 2 c. Warm cooked rice mixed with 3 Tablespoons parsley Italian parsley sprigs, optional
scroll for more
Italian Meatballs With Peppers
Servings: 4
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 min or possibly till done. Remove meatballs and keep hot. Using drippings in skillet, saute/fry peppers, mushrooms and garlic with bouillon cube for 2 to 3 min.
- In small bowl, gradually whisk evaporated skim lowfat milk into flour. Add in to skillet; cook over medium heat, stirring constantly, till sauce thickens slightly. Reduce heat; cover and simmer 5 min or possibly till peppers are tender, stirring occasionally. Add in meatballs; heat. Serve over cooked parsley-rice. Garnish with Italian parsley, if you like.
scroll for more