Italian Meatballs With Peppers

Total Time
Prep 15 mins
Cook 25 mins

Meatballs seasoned with Italian herb mix and enriched with mushrooms. Served with rice and a crisp salad these meatballs are fabulous

Ingredients Nutrition


  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.
Most Helpful

1 5

We hated it - sorry - the turkey taste was way off...

4 5

This is a beautiful dish. The only problem I had was that the meatballs tasted a bit like stuffing. Next time I will make my own Italian seasoning. The gravy is absolutely delicious and creamy. I have never used evaporated milk in this way before but it won't be the last time. Thanks for sharing this lovely recipe.

5 5

My first day back on the WW Core program and I needed a recipe using ground turkey and other ingredients on hand. Since I was captivated by the idea of miniature meatballs, I decided to carry the theme throughout the preparation. So my dish included baby yellow and red peppers sliced into rings and baby cremini mushrooms halved; and stirred in 1 cup of chopped baby spinach to introduce some extra vegetables and color. Instead of flour, I used arrowroot to thicken the sauce (0 points) and served this on whole wheat pasta, stirred into the sauce just before serving. The dish was just wonderful with a beautiful blend of seasonings and textures. And the sauce, a marvelous silky texture suggesting cream, just as silky, but lighter on the palette as well as the waistline. A definite keeper. Thanks Annacia!