AuthorHeather BlakeCategoryDairy free, Gluten-free, MeatDifficultyIntermediateExtremely flavorful & tender! Simple ingredients and prep - mushrooms & fresh parsley give them a pop!
Wash the mushrooms, pat dry with a paper towel. Roughly chop into large pieces and place into food processor. Pulse a few times until smaller pieces form.
Heat 1 tbsp olive oil on medium heat in skillet. Add mushrooms, saute for 7-8 minutes, until water is released and absorbed. They are finished cooking when there is minimal water/juice in the pan. Set aside to cool slightly.
In a large bowl, combine ground turkey, cooled mushrooms, chopped parsley, garlic and onion powder (if using), salt, and pepper. Using your hands, mix to combine thoroughly.
At this point you may chill the mixture to make it easier to work with.
If you are making it right away, roll into small meatballs and place on a separate plate.
Heat olive oil in a skillet so that most of the pan is covered. Carefully place meatballs into the skillet so that they have enough space to move around as they cook. Using a spatula, turn them a few times as they brown. Cook for 5 minutes, until golden on the outside, but not yet fully cooked on the inside. Repeat with a few batches as needed (adding more oil to the skillet each time).
When they are all pre-cooked and out of the skillet, add sauce to skillet on low or medium-low heat. Place meatballs in sauce and gently toss to coat.
Cover and simmer gently for 15 minutes.
Place on serving plate, garnish with parsley, and be amazed at the wonderful flavor!
Combine all sauce ingredients in a food processor. Season according to taste, adding spices, salt, and pepper as needed.
This recipe is Optavia "Lean & Green" approved. If you have any further questions, contact Optavia coach, Megan Reilly at mreilly519@gmail.com
Ingredients
Directions
Wash the mushrooms, pat dry with a paper towel. Roughly chop into large pieces and place into food processor. Pulse a few times until smaller pieces form.
Heat 1 tbsp olive oil on medium heat in skillet. Add mushrooms, saute for 7-8 minutes, until water is released and absorbed. They are finished cooking when there is minimal water/juice in the pan. Set aside to cool slightly.
In a large bowl, combine ground turkey, cooled mushrooms, chopped parsley, garlic and onion powder (if using), salt, and pepper. Using your hands, mix to combine thoroughly.
At this point you may chill the mixture to make it easier to work with.
If you are making it right away, roll into small meatballs and place on a separate plate.
Heat olive oil in a skillet so that most of the pan is covered. Carefully place meatballs into the skillet so that they have enough space to move around as they cook. Using a spatula, turn them a few times as they brown. Cook for 5 minutes, until golden on the outside, but not yet fully cooked on the inside. Repeat with a few batches as needed (adding more oil to the skillet each time).
When they are all pre-cooked and out of the skillet, add sauce to skillet on low or medium-low heat. Place meatballs in sauce and gently toss to coat.
Cover and simmer gently for 15 minutes.
Place on serving plate, garnish with parsley, and be amazed at the wonderful flavor!
Combine all sauce ingredients in a food processor. Season according to taste, adding spices, salt, and pepper as needed.
This recipe is Optavia "Lean & Green" approved. If you have any further questions, contact Optavia coach, Megan Reilly at mreilly519@gmail.com
This recipe is fabulous! The only thing I would do different is maybe use an extra can of to fire roasted tomatoes if that’s approved to have that much. Delicious!
That sounds great, Staryln! I’m definitely going to try that next time! 😉
How many lean & green servings do these make?
Like!! I blog quite often and I genuinely thank you for your information. The article has truly peaked my interest.
Simply Delish! Mushroom lovers will love it! So glad you came up with this recipe and shared it. Thank You Heather Blake!
You’re very welcome!!