• Italian Meatballs With Peppers

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    • 1 lb Grnd turkey
    • 1/4 c. Chopped onion
    • 1 tsp Italian seasoning
    • 1/4 tsp Salt
    • 1 Tbsp. Extra virgin olive oil
    • 1 c. Cubed red pepper
    • 1 c. Cubed yellow pepper
    • 1 c. Thickly sliced fresh mushrooms
    • 1 x Clove garlic, chopped
    • 1 x Chicken flavor bouillon cube
    • 1 can Evaporated skim lowfat milk
    • 4 tsp All purpose flour
    • 2 c. Warm cooked rice mixed with 3 Tablespoons parsley Italian parsley sprigs, optional


    1. 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 min or possibly till done. Remove meatballs and keep hot. Using drippings in skillet, saute/fry peppers, mushrooms and garlic with bouillon cube for 2 to 3 min.
    2. In small bowl, gradually whisk evaporated skim lowfat milk into flour. Add in to skillet; cook over medium heat, stirring constantly, till sauce thickens slightly. Reduce heat; cover and simmer 5 min or possibly till peppers are tender, stirring occasionally. Add in meatballs; heat. Serve over cooked parsley-rice. Garnish with Italian parsley, if you like.

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