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    Italian Meatballs With Peppers

    Source of Recipe


    1 lbs ground turkey
    1/4 cup finely chopped onion
    1 tsp Italian herb seasoning
    1/4 tsp salt
    2 tsp 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 tsp MAGGI Instant Chicken Bouillon
    1 1/2 cups (12 fluid-ounce can) NESTLɮ CARNATION Evaporated Fat Free Milk, divided
    4 tsp all-purpose flour
    2 cups hot cooked rice
    Chopped fresh parsley

    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.
    11 Garnish with parsley.




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