1 (12 fluid ounce) can fat-free evaporated milk, divided
4 teaspoons all-purpose flour
2 cups hot cooked rice
chopped fresh parsley
Directions
1 Mix turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs.
2 Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned.
3 Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
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 Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened.
6 Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.
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