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 courtesy of Back of the Box Recipes. Home Page

This recipe used with permission from Nestle and