Ingredients
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1 lb ground turkey
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1/4 cup finely chopped onion
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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
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1 cup chopped yellow bell pepper
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1 cup sliced fresh mushrooms
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1 teaspoon instant chicken flavor instant bouillon
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1 (12 fluid ounce) can fat-free evaporated milk, divided
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4 teaspoons all-purpose flour
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2 cups hot cooked rice
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chopped fresh parsley
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1 garlic clove, finely chopped
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1 teaspoon Italian herb seasoning
Instructions
- 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.