Italian Meatballs With Peppers
"Meatballs seasoned with Italian herb mix and enriched with mushrooms. Served with rice and a crisp salad these meatballs are fabulous"
photo by Lori Mama
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 lb 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 garlic clove, finely chopped
- 1 teaspoon instant chicken flavor instant bouillon
- 1 (12 fluid ounce) can fat-free evaporated milk, divided
- 4 teaspoons all-purpose flour
- 2 cups hot cooked rice
- chopped fresh parsley
directions
- Mix turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs.
- Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned.
- 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.
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Reviews
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We hated it - sorry - the turkey taste was way off... -
This is a beautiful dish. The only problem I had was that the meatballs tasted a bit like stuffing. Next time I will make my own Italian seasoning. The gravy is absolutely delicious and creamy. I have never used evaporated milk in this way before but it won't be the last time. Thanks for sharing this lovely recipe. -
My first day back on the WW Core program and I needed a recipe using ground turkey and other ingredients on hand. Since I was captivated by the idea of miniature meatballs, I decided to carry the theme throughout the preparation. So my dish included baby yellow and red peppers sliced into rings and baby cremini mushrooms halved; and stirred in 1 cup of chopped baby spinach to introduce some extra vegetables and color. Instead of flour, I used arrowroot to thicken the sauce (0 points) and served this on whole wheat pasta, stirred into the sauce just before serving. The dish was just wonderful with a beautiful blend of seasonings and textures. And the sauce, a marvelous silky texture suggesting cream, just as silky, but lighter on the palette as well as the waistline. A definite keeper. Thanks Annacia!
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I deviated a bit from the cooking process. Baked the meatballs instead of frying. I used regular milk and just combined the flour/chicken bouillon with it before adding to the rest of the sauteed ingredients in the pan. Made a nice sauce. I also combined everything with some egg noodles instead of serving over rice. Worked out just fine. :) -
I used lean ground beef. Not a good idea. Maybe an egg was missing. My meatballs were fragile. I was not able to find fresh ground turket at the market. I used green and red peppers. Half and half cream for half quantity requested and the remaining it was milk. I omitted the flour. I had to cook a few more minutes cause the peppers were not tender. It's so good :P Thanks Annacia :) Made for 123 hit wonders.
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Tweaks
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My first day back on the WW Core program and I needed a recipe using ground turkey and other ingredients on hand. Since I was captivated by the idea of miniature meatballs, I decided to carry the theme throughout the preparation. So my dish included baby yellow and red peppers sliced into rings and baby cremini mushrooms halved; and stirred in 1 cup of chopped baby spinach to introduce some extra vegetables and color. Instead of flour, I used arrowroot to thicken the sauce (0 points) and served this on whole wheat pasta, stirred into the sauce just before serving. The dish was just wonderful with a beautiful blend of seasonings and textures. And the sauce, a marvelous silky texture suggesting cream, just as silky, but lighter on the palette as well as the waistline. A definite keeper. Thanks Annacia!
-
I deviated a bit from the cooking process. Baked the meatballs instead of frying. I used regular milk and just combined the flour/chicken bouillon with it before adding to the rest of the sauteed ingredients in the pan. Made a nice sauce. I also combined everything with some egg noodles instead of serving over rice. Worked out just fine. :)
