Italian Meatballs With Peppers

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

1. Mix 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. Add meatballs; cook for 3 to 4 minutes or until browned.
3. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
4. 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.
5. Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened.
6. Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.

ground turkey, onion, italian herb seasoning, salt, olive oil, red bell pepper, yellow bell pepper, mushrooms, garlic, bouillon, milk, allpurpose, rice, fresh parsley

Taken from www.food.com/recipe/italian-meatballs-with-peppers-179819 (may not work)