Italian Meatballs with Peppers

Description
Chopped red and yellow bell peppers add color and texture to meatballs seasoned with Italian herbs. Served with rice and a crisp salad these meatballs are fabulous!

Ingredients

 * 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) NESTLE. carnation. Evaporated Fat Free milk, divided 4 teaspoons all-purpose flour
 * 2 cups hot cooked rice
 * Chopped fresh parsley

Directions

 * 1) COMBINE Turkey, Onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs.
 * 2) Heat olive oil in large skillet over medium-high heat.
 * 3) Add meatballs; cook for 3 to 4 minutes or until browned.
 * 4) Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through.
 * 5) Remove meatballs from skillet; keep warm.
 * 6) ADD bell peppers, Mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes.
 * 7) Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet.
 * 8) Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened.
 * 9) Add meatballs to skillet; stir to coat.
 * 10) Serve over rice. Garnish with parsley.

Contributed by
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