Martin James Italian Meatballs With Peppers
This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.
Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.
Chopped red and yellow bell peppers add colour and texture to meatballs seasoned with Italian herbs. Served with rice and a crisp salad these meatballs are fabulous!"
1 lb ground turkey
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 Instant Chicken Bouillon
1 1/2 cups (12 fl oz can) Evaporated Fat Free Milk, divided
4 teaspoons all-purpose flour
2 cups hot cooked rice
Chopped fresh parsley
Combine turkey, 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 and 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 a small bowl and 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, garnished with parsley.
Serves 6
Source: Martin James