Recipe - Italian Meatballs With Peppers

1 pound Ground turkey
One fourth cup Minced onion
1 teaspoon Italian seasoning
One fourth teaspoon Salt
1 tablespoon Olive oil
1 cup Cubed red pepper
1 cup Cubed yellow pepper
1 cup Thickly cut or sliced up fresh
mushrooms
1 Clove garlic; minced
1 Chicken flavor bouillon cube
1 cn Evaporated skim milk
4 teaspoon All purpose flour
2 cup Hot cooked rice mixed with 3
T. parsley
Italian parsley sprigs;
optional

In large bowl, combine turkey, onion, Italian seasoning, and salt. Form
into 16 meatballs. In 10 inch nonstick 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
parsleyrice. Garnish with Italian parsley, if desired.

Recipe by: Carnation Posted to MCRecipe Digest V1 #752 by L979@aol.com on
Aug 21, 1997