Italian Meatballs With Peppers
Posted By: Jerseygirl Sat, 13 Mar 2004, at 6:49 a.m.


Chopped red and yellow bell peppers add color and texture to meatballs seasoned with Italian
herbs. Served with rice and a crisp salad these meatballs are fabulous!

Prep: 15 min Ready in: 25 min

1 pound ground sirloin
1/4 cup finely chopped onion
1 teaspoon Italian herb seasoning
1/4 teaspoon salt
2 teaspoons olive oil
1 cup (1 large) chopped red bell pepper
1 cup (1 large) chopped yellow bell pepper
1 cup (3 ounces) sliced fresh mushrooms
1 clove garlic, finely chopped
1 teaspoon MAGGI Instant Chicken Bouillon
1 1/2 cups (12 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free
Milk, divided
4 teaspoons all-purpose flour
2 cups hot cooked rice
Chopped fresh parsley

COMBINE sirloin, 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.

Makes 6 servings