Italian Meatballs with Peppers

These turkey meatballs stay lean without drying out. Italian seasoning and minced onion mixed right into the ground meat keep things flavorful, and the creamy pepper sauce adds all the moisture you need.

The sauce is lighter than it looks. Instead of heavy cream, evaporated skim milk whisked with a little flour creates a silky, clingy sauce with a fraction of the fat. It thickens quickly in the skillet and picks up all the browned bits left behind from the meatballs.

Sweet red and yellow bell peppers give this dish color and a natural sweetness that balances the savory turkey. Thick-sliced mushrooms and garlic sautéed with a bouillon cube build a rich base for the sauce in just 2 to 3 minutes.

The whole thing comes together in one skillet and goes over parsley rice for a complete dinner.

Kitchen Tips

• Brown the meatballs over medium-high heat first, then reduce to medium to cook through. That initial sear locks in flavor and keeps them from falling apart.
• Don’t crowd the skillet. Give the meatballs space or they’ll steam instead of browning.
• Whisk the flour into the cold evaporated milk before adding it to the pan. Adding flour directly to hot liquid creates lumps that won’t smooth out.
• Cut the peppers into cubes roughly the same size as the meatballs so everything looks uniform on the plate.

Variations

• Spicy version: Add red pepper flakes to the meatball mixture and toss a diced jalapeño in with the peppers.
• Pasta swap: Skip the rice and serve over penne or rigatoni. The creamy sauce clings well to tube-shaped pasta.