A few months ago, I wanted to try something new with ground turkey so I thought meatballs would be a good idea!
Ok, I get making meatballs isn’t a new idea by any means, but it’s not something I really ever made before.
So I looked up a quick recipe, put together everything and made meatballs.
Sadly, they were SO dry. The taste was good, but the texture was not great, which can often happen when you try to use a poultry protein product.
I LOVE mushrooms. They have a meaty flavor and can be used as a way to add some volume to your meat while also adding some great moisture. You’ll end up with more meatballs that are about 1/3 mushroom.
I’ve used mushrooms as a way of adding moisture to ground turkey/chicken before and figured I’d try it out in this.
Oh em gee, they were amazing! When putting together the recipe, I didn’t really measure anything so I knew I’d have to make them again but actually measure everything so I can share it with all you wonderful readers!
Onto the recipe!
Turkey Mushroom Meatballs in a Creamy Mushroom Sauce
- 1 pound ground turkey
- 2 8 oz containers white button mushrooms
- 1 clove garlic
- 1 egg
- 1/4 tsp Italian seasoning
- 1/2 tsp ground black pepper
- 1 tsp kosher salt
- 1/4 cup Panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 tbsp olive oil
Creamy Mushroom Sauce
- 1/2 tbsp olive oil
- 8 oz container baby portobello mushrooms sliced
- Half of 8oz container white button mushrooms leftover from meatball recipe, sliced
- 1 clove garlic minced
- 1 tbsp dry white wine optional
- 1 tbsp butter
- 1 tbsp flour
- 3 cups low sodium vegetable broth
- 1/2 cup milk
- 1 tbsp grated parmesan cheese plus extra for garnish
- 1 cup kale thinly sliced
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 box of spaghetti
- Preheat oven to 350 degrees.
- Place 1 and 1/2 containers of whole button mushrooms into food processor with garlic. Chop/process until mushrooms become the consistency of a paste.
- Heat a pan on medium heat and add mushrooms. It will only take about 4-5 minutes and it is cooked when the mushroom paste goes from a reddish-brown color to a darker brown color. Place into a strainer, with a bowl underneath to catch any moisture. Place into the refrigerator for about 10 minutes to allow mushrooms to cool.
- In a mixing bowl, add remaining ingredients plus the cooled down mushroom paste.
- Mix everything together gently until all ingredients are combined. Roll meatballs into the size of a ping pong ball, which should make about 20 meatballs. Place on baking sheet and bake for 25 minutes.
- Boil water for pasta and cook according to package directions.
- Heat large saucepan on medium-high heat with 1/2 tbsp olive oil. Slice remaining white button mushrooms leftover from meatball recipe. Add these with portobello mushrooms into pan and saute until fully cooked.
- Add garlic and saute until fragrant, about 30 seconds. Pour in white wine, allow to reduce and remove mushrooms from pan. Set aside.
- Heat butter and flour in the same pan. Whisk together and allow to cook about 1 minute. Once the flour smells nutty and begins to lightly brown, slowly add in vegetable broth while continuously whisking.
- Add in milk, parmesan cheese, and cooked mushrooms. Season with salt and pepper. Bring up to a boil.
- Once meatballs are done in the oven, add to the sauce and allow to simmer for 10 minutes, covered. Stir every few minutes.
- Before serving, add in kale and allow to cook until wilted.
- Toss pasta with the sauce and garnish with parmesan cheese.
Serve this with a side salad of some fresh ingredients to balance the creaminess of this pasta dish and you have one perfect meal!
However you do it, make it how you love it!
Happy Holidays and Happy New Year!
Can’t wait to see what 2016 has in store.
Lots of LOVE,