ITALIAN MEATBALLS WITH PEPPERS

ITALIAN MEATBALLS WITH PEPPERS 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 1 teaspoon Instant Chicken Flavor Bouillon 1 can (12 fl. oz.) Evaporated Milk 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 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.