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Chopped red and yellow bell peppers add color and texture to these savory meatballs seasoned with Italian herb mix and enriched with mushrooms.
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Original reipce makes 2 dozen Change Servings
COMBINE turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat oil in large skillet over medium-high heat. Add meatballs; cook, turning occasionally, for 3 to 4 minutes or until browned on all sides. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
ADD bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 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.
| Calories | 250 |
| Calories from Fat | 60 |
| %Daily Value* | |
| Total Fat 7g | 10% |
| Saturated Fat 3g | 15% |
| Cholesterol 50mg | 16% |
| Sodium 350mg | 15% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 1g | 5% |
| Sugars 8g | |
| Protein 25g |
| Vitamin A | 15% |
| Vitamin C | 160% |
| Calcium | 15% |
| Iron | 10% |
| * Percent Daily Values are based on a 2,000 calorie diet. |
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