Italian Meatballs With Peppers 

Chopped red and yellow bell peppers add color and texture to meatballs seasoned with Italian 
herbs. Served with rice and a crisp salad these meatballs are fabulous! 

1 pound ground sirloin 
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 MAGGI Instant Chicken Bouillon 
1 1/2 cups (12 fluid-ounce can) evaporated milk, divided 
4 teaspoons all-purpose flour 
2 cups hot cooked rice 
Chopped fresh parsley 

Combine sirloin, 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; 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 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. 

Makes 6 servings