| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
All newly t, Poultry |
4 |
Servings |
INGREDIENTS
| 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 |
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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