Italian Meatballs with Peppers
Source: Carnation
Servings: 4

1 pound ground turkey
1/4 cup minced onion
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 tablespoon olive oil
1 cup cubed red pepper
1 cup cubed yellow pepper
1 cup thickly sliced fresh mushrooms
1 clove garlic -- minced
1 chicken flavor bouillon cube
1 can evaporated skim milk
4 teaspoons all purpose flour
2 cups hot cooked rice mixed with 3 tablespoons parsley
Italian parsley sprigs -- optional

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.