Italian Meatballs With Peppers

• ground turkey↗1 lb
• finely chopped onion1⁄4 cup
• Italian herb seasoning↗1 teaspoon
• salt↗1⁄4 teaspoon
• olive oil↗2 teaspoons
• chopped red bell pepper1 cup
• chopped yellow bell pepper1 cup
• sliced fresh mushrooms1 cup
• garlic clove↗1

  finely chopped

• instant chicken flavor instant bouillon↗1 teaspoon
• fat-free evaporated milk1 can

  (12 fluid ounce), divided

• all-purpose flour↗4 teaspoons
• hot cooked rice2 cups
• chopped fresh parsley

Step-by-step instructions

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.