Side Pannel
Italian Meatballs with Peppers
Italian Meatballs with Peppers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 lb Ground turkey
- 1/4 c Minced onion
- 1 ts Italian seasoning
- 1/4 ts Salt
- 1 tb Olive oil
- 1 c Cubed red pepper
- 1 c Cubed yellow pepper
- 1 c Thickly sliced fresh
- -mushrooms
- 1 Clove garlic; minced
- 1 Chicken flavor bouillon cube
- 1 cn Evaporated skim milk
- 4 ts All purpose flour
- 2 c Hot cooked rice mixed with 3
- -T. parsley
- Italian parsley sprigs;
- -optional
Directions
In large bowl, combine turkey, onion, Italian seasoning, and salt. Form
into 16 meatballs. In 10 inch non-stick skillet, heat oil. Over medium high
heat, brown meatballs; reduce heat and cook approximately 15 minutes or
until done. Remove meatballs and keep warm. Using drippings in skillet,
saute peppers, mushrooms and garlic with bouillon cube for 2 to 3 minutes.
In small bowl, gradually whisk evaporated skim milk into flour. Add to
skillet; cook over medium heat, stirring constantly, until sauce thickens
slightly. Reduce heat; cover and simmer 5 minutes or until peppers are
tender, stirring occasionally. Add meatballs; heat. Serve over cooked
parsley-rice. Garnish with Italian parsley, if desired.
into 16 meatballs. In 10 inch non-stick skillet, heat oil. Over medium high
heat, brown meatballs; reduce heat and cook approximately 15 minutes or
until done. Remove meatballs and keep warm. Using drippings in skillet,
saute peppers, mushrooms and garlic with bouillon cube for 2 to 3 minutes.
In small bowl, gradually whisk evaporated skim milk into flour. Add to
skillet; cook over medium heat, stirring constantly, until sauce thickens
slightly. Reduce heat; cover and simmer 5 minutes or until peppers are
tender, stirring occasionally. Add meatballs; heat. Serve over cooked
parsley-rice. Garnish with Italian parsley, if desired.
Tweet