Happy New Year! I am sure you are all getting a little tired of this social distancing and quarantining; I know I am. But on the nights I am not supporting our local restaurants by ordering take-out, I am finding time to try new recipes to help keep things exciting. This new recipe is a twist on a staple food—the meatball. It is very flavorful and was a big hit in my house. I hope you all stay safe and healthy and enjoy this recipe.
Ingredients for meatballs
½ cup plain panko or breadcrumbs (or almond meal for gluten free option)
¼ cup grated parmesan cheese
2 eggs, beaten
1/3 cup finely chopped fresh parsley
½ of a small onion, finely chopped
2–4 cloves garlic, minced
Salt and pepper to taste
1 lb. ground turkey
Ingredients for sauce
2 Tablespoons olive oil, divided use
16 oz. thinly sliced mushrooms (I used baby bellas)
3 cloves garlic, minced
2 cups chicken stock
2 Tablespoons Worcestershire sauce
1 teaspoon onion powder
4–8 oz of soft cream cheese (the more you use, the thicker the sauce)
½ cup grated parmesan cheese
2 Tablespoons fresh chopped parsley
Preheat oven to 400°, line baking sheet with parchment paper.
For the meatballs: Mix the first 7 ingredients together, add ground turkey and blend well. Scoop 1-½ inch balls onto paper-lined pan and bake 13–15 minutes, until cooked through.
For the sauce: Sauté mushrooms in 1 Tablespoon oil over medium heat until fully cooked, remove from pan and set aside. Put remaining oil in pan and add the garlic, stir and cook 1 minute over medium heat. Pour in the stock, stir and add Worcestershire sauce and onion powder, whisk in cream cheese and parmesan. Once the mixture is creamy, add the parsley and put the cooked mushrooms and meatballs back in the pan. Continue heating over medium heat for 2–3 minutes. I served over zucchini noodles, but they are great over mashed potatoes, too.