Creamy Mushroom Turkey Meatballs are flavorful meatballs made with ground turkey. which makes them a bit lighter and healthier. They are made with fresh herbs, garlic, onion, and parmesan .cheese.
The mushroom sauce is creamy yet not too heavy. Mushrooms are sautéed with onions and garlic then simmered in white wine, chicken stock and cream. The result is a flavorful sauce that pairs nicely with the meatballs.
Creamy Mushroom Turkey Meatballs are great served over pasta, orzo or rice. You could also serve them with just a side of veggies.
If you are looking for some other meatball recipes, check out Cranberry Chili Glazed Meatballs, and Buffalo Chicken Meatballs.
Creamy Mushroom Turkey Meatballs
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Ingredients
- MEATBALLS:
- 1 cup plain dried breadcrumbs
- ½ cup yellow onion, minced
- 2 garlic cloves ,minced
- ¼ cup fresh chives, minced
- 1 tablespoon fresh parsley, chopped
- 1/3 cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 pounds ground turkey
- 2 large eggs, beaten
- 2 tablespoons olive oil
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- MUSHROOM SAUCE
- 2 tablespoons butter
- 10 ounce package white mushrooms, finely chopped
- 2 cloves garlic, minced
- ¼ cup yellow or sweet onion, finely chopped
- 2 tablespoons all purpose flour
- ½ cup white wine
- 1 ½ cups chicken stock or broth
- ½ cup heavy cream
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- Salt and pepper to taste
Instructions
MEATBALLS:
In a large bowl, combine the breadcrumbs, onion, garlic, chives, parsley, parmesan cheese, salt, pepper, and red pepper flakes. Add the ground turkey and eggs and combine well.
Roll the turkey mixture into 1 ½ inch balls.
Heat the olive oil in a large skillet over medium low heat. Add the meatballs to the pan and cook the meatballs, stirring frequently so they are browned on all sides and cooked completely through. This should take about 6-7 minutes.
MUSHROOM SAUCE:
Melt the butter in a large pot over medium low heat. Add the mushrooms, onions and garlic. Cook until the mushrooms have released all of their liquid and are lightly browned. This will take about 8-10 minutes.
Add the flour to the skillet and using a rubber spatula combine well.
Add the wine and chicken broth and bring to a boil over medium heat stirring constantly. The boiling will cause the mixture to thicken. Once it starts to bubble and thicken, lower the heat to medium low.
Stir in the cream, parsley and thyme. Taste and season with salt and pepper if needed.
Add the meatballs to the pot and simmer for 5 minutes until they are heated through.
These meatballs are wonderful served over pasta.
4 comments
Looks delicious! I can’t wait to make these!
Thank you Kathleen! I hope you like them!
Wow I’m excited to make this one!
Let me know if you like it!