My eight year old loves meatballs.
She loves them drenched in marinara sauce over spaghetti squash…
She loves them served with sautéed spinach or kale… Yes I know I am eternally blessed to have an eight year old who loves spinach and kale 🙂
She loves them as finger foods she can gobble down as an after school snack…
And she loves to help me make them, especially mixing up all the ingredients together with her bare hands. Oh what fun!
I was inspired to create these garlic and mushroom turkey meatballs to change things up a little and make a meatball that was a little lighter without any compromise on flavor. We all love mushrooms sautéed with garlic and parsley so voilà!
These meatballs are gluten free, super healthy and absolutely scrumptious!
All you need are four simple ingredients:
>> freshly ground turkey
>> lots of garlic
>> lots of fresh parsley
Chop your mushrooms and parsley, mince the garlic and toss all the ingredients in a big bowl.
Using your hands or a wooden spoon mix until all ingredients are well incorporated, then form the mixture into one to one and half inch balls.
Place the balls into a shallow baking dish and cook covered in the oven for about 25 minutes.
They’ll come out nice and juicy and full of flavor, ready to be savored by all 🙂
I hope you enjoy these meatballs as much as my family did. They are just as delicious hot or cold and make an absolutely scrumptious game day treat. Cook up a batch or two ahead of time and use fun, game inspired toothpicks to serve them for a tasty mess-free treat.
- 1.5 lbs ground turkey
- 6 oz crimini mushrooms
- 1 head garlic
- 1 generous handful fresh organic parsley
- fresh ground salt and pepper to taste
- Preheat your oven to 350
- Mince the garlic.
- Coarsely chop the mushrooms (they'll shrink when they cook)
- Finely chop the parsley.
- Place all the ingredients in a large mixing bowl.
- Using hands or wooden spoon mix well.
- Form turkey mixture into balls about one and half inch in size.
- Place turkey meat balls in a shallow baking dish. Cover to retain moisture.
- Bake in the oven for 25 to 30 minutes or until fully cooked.
- Allow to cool for 10 minutes before serving.
- I've always loved mediterranean dishes and falafels have long been a favorite. As a child my parents introduced to foods from around the world. We enjoyed moroccan food fairly regularly, When we travelled to Greece, Turkey or Tunisia I was in heaven! Steaming couscous, tangines and yes, mountains of freshly…
- This recipe was inspired by a simple dish my mom used to make for us as children It became one of those "comfort foods" for us that we always relished. My girls love this just as much. I often make this or a variation of it for dinner and they…