8 ounces mushrooms, chopped<br />
1 small onion, chopped<br />
1 stalk celery, sliced<br />
4 cloves garlic<br />
1 tablespoon extra-virgin olive oil<br />
½ cup fine dry breadcrumbs<br />
½ cup finely chopped Italian parsley<br />
¼ cup grated Parmesan cheese<br />
2 teaspoons Italian seasoning<br />
½ teaspoon salt<br />
½ teaspoon ground pepper<br />
1 pound lean ground turkey
Step 1:<br />
Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.<br />
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Step 2:<br />
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.<br />
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Step 3:<br />
Add breadcrumbs, parsley, cheese, Italian seasoning, salt and pepper to the cooled vegetables; stir until combined. Add turkey and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.<br />
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Step 4:<br />
Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.