Italian Meatballs With Peppers

15 min - Ready in:

25 min

1 pound ground turkey

1/4 cup finely chopped onion

1 teaspoon Italian herb seasoning

1/4 teaspoon salt

2 teaspoons olive oil

1 cup (1 large) chopped red bell pepper

1 cup (1 large) chopped yellow bell pepper

1 cup (3 ounces) sliced fresh mushrooms

1 clove garlic, finely chopped

1 teaspoon MAGGI Instant Chicken Bouillon

1 1/2 cups (12 fluid-ounce can) NESTL

4 teaspoons all-purpose flour

2 cups hot cooked rice

Chopped fresh parsley

24 one-inch meatballs. Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.

2 to 3 minutes. Combine

1 tablespoon evaporated milk and flour in small bowl; add to skillet. Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened. Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.

Makes 6 servings

This recipe used with permission from Nestle and www.verybestbaking.com .