Italian Meatballs with Peppers

Name: Italian Meatballs with Peppers
Prep time: 20 s
Cook time: 25 s
Total time: 45 s
Yield: 6
Cuisine: Italian
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 chopped red bell pepper; 1 cup chopped yellow bell pepper; 1 cup sliced fresh mushrooms; 1 clove garlicfinely chopped; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milkdivided; 4 teaspoons all-purpose flour; 2 cups hot cooked rice; Chopped fresh parsley

EL MEJOR NIDO

Level

Easy

Prep

20 min

Cook

25 min

Servings

6 servings

Chopped red and yellow bell peppers add color and texture to these savory meatballs seasoned with Italian herb mix and enriched with mushrooms.

Key Ingredients

Maggi

Bouillon

Granulated Chicken Bouillon 15.9 oz

A can of Evaporated Fat Free Milk and an image of evaporated milk pouring on a spatula.

Carnation®

NESTLÉ® CARNATION® Fat Free Evaporated Milk

12 oz

Ingredients

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1 pound ground turkey
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1/4 cup finely chopped onion
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1 teaspoon Italian herb seasoning
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1/4 teaspoon salt
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2 teaspoons olive oil
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1 cup chopped red bell pepper
●
1 cup chopped yellow bell pepper
●
1 cup sliced fresh mushrooms
●
1 clove garlic, finely chopped
●

1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
●

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk, divided
●
4 teaspoons all-purpose flour
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2 cups hot cooked rice
●
Chopped fresh parsley

Make It

Step 1

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.

Step 2

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.