Post by Loupy on Oct 13, 2017 12:35:08 GMT -7
TURKEY MEATBALLS IN CREAM OF MUSHROOM SAUCE
From: Marla Meridith @ marlameridith.com/turkey-meatballs-in-cream-of-mushroom-sauce/
I know we are all so busy and just going to get busier as the holidays hit (gasp! did I just say holidays?!) This hearty meal comes together in about a half hour and tastes like a gourmet dish you would get at a restaurant, but without the big price tag and fuss. Great for those busy weeknights and for entertaining your closest friends. Serve with pasta, quinoa or rice.
Prep: 10 mins
Cook: 20 mins
Yields: 4 servings
Ingredients
FOR THE TURKEY
1 lb ground turkey
1/3 cup panko bread crumbs
1 large egg
1 teaspoon dried oregano
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp garlic powder
2 tbsp canola or vegetable oil
FOR THE SAUCE
2 tbsp olive oil
1/2 cup yellow onion, finely chopped
1 garlic clove, minced
8 ounces baby bella mushrooms, stems removed and sliced
1 cup mushroom or vegetable broth
1/2 cup heavy cream
1/4 cup dry white wine
1 tbsp freshly chopped parsley plus more for topping
salt and pepper to taste
*serve with pasta, rice, quinoa or mashed potatoes
Directions
FOR THE MEATBALLS:
Combine the turkey with the bread crumbs, egg, oregano, salt, pepper and garlic powder.
With clean hands, roll into 1 inch meatballs.
Heat the oil in a cast iron over skillet medium high heat.
When the oil is shimmering, add the meatballs to the pan.
Cook about 3 minutes until golden brown, then flip with a pair of tongs.
Continue to cook for about 8-10 minutes or until the meatballs are cooked through and browned on all sides.
Remove the meatballs from the skillet and place in a bowl.
FOR THE SAUCE:
In the same skillet that you cooked the meatballs in (do not clean it), reduce the heat to medium and add the olive oil.
When the oil is hot, add the onions and garlic to the pan.
Cook for about 5 minutes, mix to cook evenly until fragrant and softened.
Add the mushrooms to the pan, sauté for 3 minutes.
Add broth, cream and wine. Bring to a simmer.
Add the meatballs and parsley back in to reheat.
Continue to cook the sauce about 5 minutes until it thickens a bit and the flavors marry.
Season with salt and pepper to taste.
Serve over your choice of pasta, rice, quinoa or mashed potatoes.
Top with more parsley if desired.
Enjoy!!!!!
From: Marla Meridith @ marlameridith.com/turkey-meatballs-in-cream-of-mushroom-sauce/
I know we are all so busy and just going to get busier as the holidays hit (gasp! did I just say holidays?!) This hearty meal comes together in about a half hour and tastes like a gourmet dish you would get at a restaurant, but without the big price tag and fuss. Great for those busy weeknights and for entertaining your closest friends. Serve with pasta, quinoa or rice.
Prep: 10 mins
Cook: 20 mins
Yields: 4 servings
Ingredients
FOR THE TURKEY
1 lb ground turkey
1/3 cup panko bread crumbs
1 large egg
1 teaspoon dried oregano
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp garlic powder
2 tbsp canola or vegetable oil
FOR THE SAUCE
2 tbsp olive oil
1/2 cup yellow onion, finely chopped
1 garlic clove, minced
8 ounces baby bella mushrooms, stems removed and sliced
1 cup mushroom or vegetable broth
1/2 cup heavy cream
1/4 cup dry white wine
1 tbsp freshly chopped parsley plus more for topping
salt and pepper to taste
*serve with pasta, rice, quinoa or mashed potatoes
Directions
FOR THE MEATBALLS:
Combine the turkey with the bread crumbs, egg, oregano, salt, pepper and garlic powder.
With clean hands, roll into 1 inch meatballs.
Heat the oil in a cast iron over skillet medium high heat.
When the oil is shimmering, add the meatballs to the pan.
Cook about 3 minutes until golden brown, then flip with a pair of tongs.
Continue to cook for about 8-10 minutes or until the meatballs are cooked through and browned on all sides.
Remove the meatballs from the skillet and place in a bowl.
FOR THE SAUCE:
In the same skillet that you cooked the meatballs in (do not clean it), reduce the heat to medium and add the olive oil.
When the oil is hot, add the onions and garlic to the pan.
Cook for about 5 minutes, mix to cook evenly until fragrant and softened.
Add the mushrooms to the pan, sauté for 3 minutes.
Add broth, cream and wine. Bring to a simmer.
Add the meatballs and parsley back in to reheat.
Continue to cook the sauce about 5 minutes until it thickens a bit and the flavors marry.
Season with salt and pepper to taste.
Serve over your choice of pasta, rice, quinoa or mashed potatoes.
Top with more parsley if desired.
Enjoy!!!!!
