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    Italian Meatballs With Peppers Italian Meatballs With Peppers

    Chopped red and yellow bell peppers add color and texture to meatballs seasoned with Italian herbs. Served with rice and a crisp salad these meatballs are fabulous!

    Prep: 15 min - Ready in: 25 min

    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 (1 large) chopped red bell pepper
    1 cup (1 large) chopped yellow bell pepper
    1 cup (3 ounces) sliced fresh mushrooms
    1 clove garlic, finely chopped
    1 teaspoon MAGGI Instant Chicken Bouillon
    1 1/2 cups (12 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk, divided
    4 teaspoons all-purpose flour
    2 cups hot cooked rice
    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

    This recipe used with permission from Nestle and www.verybestbaking.com.

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