Italian Meatballs with Peppers
Chopped red and yellow bell peppers add color and texture to these savory meatballs seasoned with an Italian herb mix and enhanced with mushrooms. Served with hot cooked rice and a crisp green salad, these meatballs are a fabulous choice for a meal.
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
Chopped fresh flat-leaf parsley for garnish
- 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. Sprinkle with a garnish of parsley.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 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.