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    You are in: Home / Recipes / Italian Meatballs With Peppers Recipe
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    Italian Meatballs With Peppers

    Italian Meatballs With Peppers. Photo by Lori Mama

    1/3 Photos of Italian Meatballs With Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Annacia's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs.
    2. 2
      Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned.
    3. 3
      Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
    4. 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. 5
      Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened.
    6. 6
      Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.

    Ratings & Reviews:

    • on July 15, 2010

      15

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Italian Meatballs With Peppers

    Serving Size: 1 (292 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 282.9
     
    Calories from Fat 70
    24%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.8 g
    9%
    Cholesterol 54.8 mg
    18%
    Sodium 296.2 mg
    12%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 1.2 g
    4%
    Sugars 8.8 g
    35%
    Protein 22.3 g
    44%

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