Italian Meatballs with Peppers

Italian Meatballs with Peppers

Prep:
20 mins
Cooking:
25 mins
Level:
Intermediate
Yields:
6 servings

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

Ingredients

  • 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, finely chopped
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk, divided
  • 4 teaspoons all-purpose flour
  • 2 cups hot cooked rice
  • Chopped fresh parsley

Directions



COMBINE turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat oil in large skillet over medium-high heat. Add meatballs; cook, turning occasionally, for 3 to 4 minutes or until browned on all sides. 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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/6 servings of recipe
  • Calories 250
  • Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 7g 10%
  • Saturated Fat 3g 15%
  • Cholesterol 50mg 16%
  • Sodium 350mg 15%
  • Carbohydrates 23g 8%
  • Dietary Fiber 1g 5%
  • Sugars 8g
  • Protein 25g
  • Vitamin A 15%
  • Vitamin C 160%
  • Calcium 15%
  • Iron 10%

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