Title: Italian Meatballs with Peppers
Categories: All newly t, Poultry
Yield: 4 Servings

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

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