Italian Turkey Meatballs
Ingredients
8 ounces mushrooms, chopped
1 small onion, chopped
1 stalk celery, sliced
4 cloves garlic
1 tablespoon extra-virgin olive oil
½ cup fine dry breadcrumbs
½ cup finely chopped Italian parsley
¼ cup grated Parmesan cheese
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon ground pepper
1 pound lean ground turkey
1 small onion, chopped
1 stalk celery, sliced
4 cloves garlic
1 tablespoon extra-virgin olive oil
½ cup fine dry breadcrumbs
½ cup finely chopped Italian parsley
¼ cup grated Parmesan cheese
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon ground pepper
1 pound lean ground turkey
Cooking Instructions
Step 1:
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.
Step 2:
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
Step 3:
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.
Step 4:
Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.
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.
Step 2:
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
Step 3:
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.
Step 4:
Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.
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