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.
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.
