Italian Meatballs With Peppers

Ingredients

1 turkey
1/4 cup onion
1 italian seasoning
1/4 teaspoon salt
1 tablespoon olive oil
2 cup cubed pepper
1 cup thickly mushrooms
1 clove garlic
1 chicken-flavor bouillon cube
1 package evaporated skim milk
4 teaspoons all purpose flour
2 cups rice mixed with
3 t parsley
1 italian parsley sprigs

Instructions

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.