3 people want to try | 12 have favorited
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. Recipe by: Carnation; posted to MC-Recipe Digest V1 #752 by L979~~at;aol.com on Aug 21, 1997
I made edits to this recipe
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
RKG1 8 years agoI used left over turkey and the meatballs were a little dry, next time I will add an egg or use fresh ground turkey. Nice creamy flavour.
RKG1 8 years ago[I made edits to this recipe.]
RKG1 8 years agoI made edits to this recipe