Turkey Meatballs with Mushrooms & Garlic | Wild Fork
Make juicy turkey meatballs with mushrooms and garlic for a lighter take on a comfort food classic that's perfect any night of the week.
INGREDIENTS
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
LET'S GET COOKING!
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