Turkey Meatballs in a Creamy Portobello Mushroom Sauce Recipe

INGREDIENTS:

• 2 lbs ground turkey
• 1/2 small red onion, diced
• 1/2 small red pepper, diced
• 1 small carrot, grated
• 1/4 cup freshly grated Parmesan cheese
• 1 1/2 tsp. dried oregano
• 1 tsp. dried parsley
• 1 tsp. dried basil
• 4 garlic cloves, minced
• Salt and pepper
• 1/4 tsp. cayenne powder
• 2 eggs
• 1/4 cup milk
• 1/4 cup ketchup
• 1 tbsp. whole grain mustard
• 1 cup breadcrumbs (I did a mix of Italian-style and Panko)

Mushrooms

• 4 large portobello mushrooms (about 1 1/2 lbs)
• 2 tbsp. olive oil
• 3 tbsp. balsamic vinegar
• Salt and pepper
• 1/4 tsp. ground thyme

Sauce

• 1 1/3 cup vegetable broth
• 1 cup heavy whipping cream
• 2/3 cup white wine (or use more broth here!)
• 1/4 tsp. cayenne powder

INSTRUCTIONS:

1. Preheat oven to 400F.
2. Toss all the mushroom ingredients together until nicely coated, adding more oil if necessary.
3. Place all the meatball ingredients into a large mixing bowl. Mix until JUST combined. This is important. You do not want to over work your meat or you will have tough meatballs. Measure out 1 tablespoon-sized portions and roll into balls. Place into bakeware and continue rolling until no mixture remains (you may have to work in two batches.)
4. Pour mushrooms over top and place into oven. Cook for 15 minutes. Combine sauce ingredients and pour over top of the meatballs. Return to oven and bake for another 15 minutes.
5. Serve with shaved Parmesan cheese and parsley if desired!

Source: the Cookie Writer

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