Posted by Gargantua on November 20, 2006 at 11:28 pm
· Under Main Dishes
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1 pound ground turkey
1/4 cup minced onion
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 Tablespoon olive oil
1 cup cubed red pepper
1 cup cubed yellow pepper
1 cup thickly sliced fresh mushrooms
1 clove garlic — minced
1 chicken flavor bouillon cube
1 can evaporated skim milk
4 teaspoons all purpose flour
2 cups 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.
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