A spin on the classic meatball, this Ground Turkey is every bit as delicious as traditional ground beef. Eleveated with mushrooms and garlic, you are sure to be coming back for seconds.
For Meatballs:
⅓ Cup Dried Italian Bread Crumbs
2 Tbsp. Olive Oil
2 Cloves Garlic, chopped finely
1 tsp. WFF Oregano Leaves
1 tsp. WFF Basil Leaves
1 tsp. Parsley, chopped
1 Egg
⅓ Cup Parmesan
For Mushrooms:
8 Large Crimini or White Button Mushrooms, cleaned, trimmed, and sliced
3 Large Shallots, peeled and quartered
2 Tbsp. Olive Oil
2 Tbsp. Balsamic Vinegar
WFF Coarse Sea Salt, to taste
Freshly Ground WFF Black Peppercorns, to taste
For the Meatballs:
Preheat oven to 375°F.
Combine all ingredients in a bowl, except two Tbsp. of the olive oil.
Mix well. Form into two inch meatballs and reserve.
Preheat medium sauté pan over medium high heat.
Coat bottom of pan with 2 Tbsp. olive oil.
Heat until oil is almost smoking.
Add meatballs to pan, avoid splashing oil.
Cook for about a minute on each side, browning the meatballs all over.
Remove pan from heat, place in oven and cook until just cooked through and an internal temperature of 165°F.*
For Mushrooms:
Toss mushrooms and shallots in the olive oil, vinegar and salt and pepper to taste.
In a shallow pan, roast the mushrooms and shallots until tender, about 20 minutes.
Remove and spoon entire mixture over the cooked meatballs and serve.
*USDA recommends cooking poultry to a minimum internal temperature of 165°F
