Italian Meatballs With Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | All newly t, Poultry | 4 | Servings |
INGREDIENTS
| 1 | lb | Ground turkey |
| 1/4 | c | Minced onion |
| 1 | t | Italian seasoning |
| 1/4 | t | Salt |
| 1 | T | 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 | Evaporated skim milk | |
| 4 | t | All purpose flour |
| 2 | c | Hot cooked rice mixed with 3 |
| T. parsley | ||
| Italian parsley sprigs | ||
| optional |
INSTRUCTIONS
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. Recipe by: Carnation Posted to MC-Recipe Digest V1 #752 by L979@aol.com on Aug 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 358
Calories From Fat: 114
Total Fat: 12.8g
Cholesterol: 78.2mg
Sodium: 331.8mg
Potassium: 735.9mg
Carbohydrates: 34g
Fiber: 2.4g
Sugar: 4.1g
Protein: 28.1g