Thanksgiving Dinner Turkey Meatballs

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 13
    lbs ground turkey breast
  • 1
  • 6
    slices bread (day old, divided)
  • 12
    cup milk
  • 1
    teaspoon olive oil
  • 12
    cup celery (finely diced)
  • 2
    teaspoons parsley (dried or fresh)
  • 14
    teaspoon thyme (dried or fresh)
  • 1 12
  • 1
    teaspoon salt
  • 1
    teaspoon pepper (white or black)
  • 1
    teaspoon olive oil
  • 2
    tablespoons shallots, chopped
  • 12
    lb mushroom, sliced
  • 1
    (14 1/2 ounce) can low fat reduced-sodium cream of mushroom soup
  • 14
    cup water
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DIRECTIONS

  • Place ground turkey in a bowl.
  • In a separate small bowl, take 3 slices of bread and soak in milk until soft, wring out some of the milk and pulverize over the ground turkey.
  • Cut the other 3 slices of bread into a small cube (reserve to add last).
  • Sauté the celery in olive oil, remove the celery from the oil and add to the turkey with the next 5 ingredients (leave oil in the pan to fry meatballs).
  • Mix thoroughly (do not overmix).
  • Fold in the cubed bread.
  • Wet your hands and roll balls approximately the size of golf balls.
  • Cook on med-low heat until nicely browned on all sides, transfer to plate to keep warm.
  • For the sauce and to finish:
  • Turn heat up on pan to medium, add additional olive oil to pan. When hot, add mushrooms and shallots.
  • Sauté until mushrooms begin to give up their liquids.
  • Stir in cream of mushroom soup and water until incorporated.
  • Return meatballs to sauce to heat through and/or finish cooking.
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