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Ingredientes
- 1 lb Grnd turkey
- 1/4 c. Chopped onion
- 1 tsp Italian seasoning
- 1/4 tsp Salt
- 1 Tbsp. Extra virgin olive oil
- 1 c. Cubed red pepper
- 1 c. Cubed yellow pepper
- 1 c. Thickly sliced fresh mushrooms
- 1 x Clove garlic, chopped
- 1 x Chicken flavor bouillon cube
- 1 can Evaporated skim lowfat milk
- 4 tsp All purpose flour
- 2 c. Warm cooked rice mixed with 3 Tablespoons parsley Italian parsley sprigs, optional
Direcciones
- In large bowl, combine turkey, onion, Italian seasoning, and salt. Form into 16 meatballs. In 10 inch non-stick skillet, heat oil. Over medium high heat, brown meatballs; reduce heat and cook approximately 15 min or possibly till done. Remove meatballs and keep hot. Using drippings in skillet, saute/fry peppers, mushrooms and garlic with bouillon cube for 2 to 3 min.
- In small bowl, gradually whisk evaporated skim lowfat milk into flour. Add in to skillet; cook over medium heat, stirring constantly, till sauce thickens slightly. Reduce heat; cover and simmer 5 min or possibly till peppers are tender, stirring occasionally. Add in meatballs; heat. Serve over cooked parsley-rice. Garnish with Italian parsley, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 706g | |
| Recipe makes 4 servings | |
| Calories 1227 | |
| Calories from Fat 650 | 53% |
| Total Fat 72.42g | 91% |
| Saturated Fat 22.01g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 373mg | 124% |
| Sodium 958mg | 40% |
| Potassium 1437mg | 41% |
| Total Carbs 40.02g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 11.26g | 8% |
| Protein 98.44g | 158% |
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