Ingredients
- 1 turkey (ground)
- 1 italian seasoning
- 1 clove garlic (minced)
- 1 chicken-flavor bouillon cube
- 1 italian parsley sprigs (optional)
- 270 gr cubed pepper (yellow)
- 240 gr rice mixed with (hot cooked)
- 85 gr thickly mushrooms (sliced fresh)
- 24 gr onion (minced)
- 16 ml olive oil
- 10 gr all purpose flour
- 2 gr parsley
- 1 gr salt
- 1 package evaporated skim milk
In large bowl, combine turkey, onion, Italian seasoning, and salt. Form into 16 meatballs. In 25 cm 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.