Italian Meatballs with Peppers

Italian Meatballs with Peppers

In this recipe:

based on 82 reviews
This Looks YUMMY!
20 min.
45 min.
6 servings

Chopped red and yellow bell peppers add color and texture to these savory meatballs seasoned with Italian herb mix and enriched with mushrooms.


  • 1 pound ground turkey
  • 1/4 cup finely chopped onion
  • 1 teaspoon Italian herb seasoning
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 1 cup sliced fresh mushrooms
  • 1 clove garlic, finely chopped
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk, divided
  • 4 teaspoons all-purpose flour
  • 2 cups hot cooked rice
  • Chopped fresh parsley
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COMBINE turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat oil in large skillet over medium-high heat. Add meatballs; cook, turning occasionally, for 3 to 4 minutes or until browned on all sides. 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.

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Italian meatballs W/ peppers:

This was a good recipe,I add summer squash and serve with wild rice. Next time I make it,I'm gonna serve with brown rice.

- mar brown from Pooler, GA


My whole family thought this was a great meal. It's rare to find a meal both kids and adults love, but this one did it.

- Carolann Fullerton from Spencer, IA

wonderfully easy

I tried this recipe with ready made meatballs to shorten the time (aren't we all busy), also topped with cheese and crushed tortilla chips

- vickie dailey from Saint Paul, MN

made a few adjustments

...this is a great recipe, the first time i made it, it was great, but i tried to tweak it just a little bit! - instead of the evaporated milk, i used half a can of Cream of Chicken with a little bit of water - it taste sooo much better! - also i used Rice O Roni Long Grain Wild Rice instead of plain white and i have also served this over angel hair pasta...that was good too!

- melody r from las vegas, nv

Meatballs are Great

My family loves anything to do with meatballs and Italian food. I had nothing but great compliments from my family. They loved how it tasted and the texture. My twins ate it all up and told me more. The meal is also beautiful as well.

- Adrienne Kendrick from fort worth, TX

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 250
  • Calories from Fat: 60
  • Total Fat: 7g (10% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 50mg (16% of DV)
  • Sodium: 350mg (15% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 8g
  • Protein: 25g
  • Vitamin A: 15% of DV
  • Vitamin C: 160% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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