Meatballs seasoned with Italian herb mix and enriched with mushrooms. Served with rice and a crisp salad these meatballs are fabulous
- 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
- Mix turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs.
- Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned.
- Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
- 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.
- Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened.
- Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.
We hated it - sorry - the turkey taste was way off...
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.
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!