Chopped red and yellow bell peppers add color and texture to these savory meatballs seasoned with Italian herb mix and enhanced 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

1. 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.
2. 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.

Estimated Times
Preparation Time: 20 mins
Cooking Time: 25 mins

Nutritional Information Per Serving: Calories: 250 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 3 g Cholesterol: 50 mg Sodium: 350 mg Carbohydrates: 23 g Dietary Fiber: 1 g Sugars: 8 g Protein: 25 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.