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Lightened-Up Turkey Meatballs

Print Recipe
Servings: 26 meatballs
Ingredients Method Notes

Ingredients
  

  • 2 Tablespoons olive oil divided
  • 1 1/4 lb ground lean turkey breast
  • 1 8 ounce package crimini mushrooms (can sub regular mushrooms), finely diced
  • 1/2 cup finely diced onion
  • 2 garlic cloves minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt plus more for seasoning veggies
  • 1/2 cup freshly ground whole wheat bread crumbs one large slice provided more than enough
  • 1 egg lightly beaten

Method
 

  1. Heat 1 Tablespoon olive oil in a large non-stick skillet, add mushrooms, onion and saute for 3 minutes, add minced garlic and saute additional 2 minutes or until vegetables are tender. Season with a little salt & pepper and remove from heat.
  2. In a large bowl, combine turkey, salt, breadcrumbs, egg and mushroom mixture. Stir until well combined. Using a spoon or ice cream scooper, form equal size meatballs.
  3. Return nonstick skillet to stove-top over medium high heat. Add 1 Tablespoon olive oil to skillet, saute meatballs for 10 minutes or until done.

Notes

I always like to do some prep work for dinner early in the day, when possible. You can make the meatball mixture ahead of time and store in the refrigerator until you are ready to cook them.
Adapted from Parenting Magazine, May 2012