My entire family loves these meatballs. I found a recipe years ago that I have perfected and there are never any leftovers. The flavor is unique and goes well with rice or pasta. I like to put them on cauliflower rice, to ensure I get all of my vegetables.
1 lb ground turkey burger
1 lb ground Italian seasoned turkey burger
1 Cup chopped mushrooms
1/2 teaspoon sage
2 Tablespoon chopped garlic
2 Tablespoon chopped red onion
1 1/2 Tablespoon basil
1/8 Cup Mustard
2 Tablespoons WF Sweet Onion dressing
Salt and pepper to taste
Preheat oven to 400 degrees, line 1-2 cookie sheets with parchment paper.
Finely chop the mushrooms and place in a large mixing bowl. Chop the basil, garlic and red onion (can substitute one shallot for garlic and onion) and add to the bowl. Add the eggs and stir well. Add the remaining ingredients, except for the turkey. Mix well. Add the turkey and mix well. I knead with my hands to be sure all the ingredients are combined well. Mixture will be loose.
Make small balls using your hands or a tablespoon. Place on the prepared cookie sheet, they can be placed close together as they will not change much in size, may shrink slightly. I like to make the balls fairly small (about the size of golf balls), that way the cook a bit faster. Place the cookie sheet of meat balls on a center rack and bake for 45 - 60 minutes.
The turkey will cook and you will find them in a bit of goo, remove them from the sheet one by one, placing them on another dry cookie sheet w/parchment paper, put back in the oven for 5 minutes or so.