Blended with sautéed mushrooms, celery and garlic, these tender meatballs have plenty of flavor. Serve them with marinara sauce for a mini-meal or appetizer, on top of spaghetti or on a roll for a tasty meatball sub.
8 ounces mushrooms, chopped 1 small onion, chopped 1 stalk celery, sliced 4 cloves garlic 1 tablespoon extra-virgin olive oil 1/2 cup fine dry breadcrumbs 1/2 cup finely chopped Italian parsley 1/4 cup grated Parmesan cheese 2 teaspoons Italian seasoning 1/2 teaspoon salt 1/2 teaspoon ground pepper 1 pound lean ground turkey
HAVING A SMALL APPETITE DAY? A one- or two-meatball snack is an easy, yummy protein boost.
1.Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
2.Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
3. Add breadcrumbs, parsley, cheese, Italian seasoning, salt and pepper to the cooled vegetables; stir until combined. Add turkey and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
4. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
ACTIVE: 25 minutes TOTAL: 50 minutes
TO MAKE AHEAD: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.