Instead of making the standard meatballs, I found a recipe for Turkey Meatballs from the "Simply Recipes" blog. They sounded wonderful and looked divine. These are the meatballs I decided to make.
I changed the recipe slightly. Instead of using a shallot, I substituted onion powder. For the clove of garlic, I used granulated garlic. For the mushrooms, I used white instead of the shiitake and cremini. Finally, I didn't have any fresh parsley, so I used dried parsley flakes. This recipe has delicious ingredients that translate into delicious moist and flavorful meatballs. You have mushrooms, Herbes de Provence, ground turkey meat, Dijon mustard, balsamic vinegar, lemon zest, mayonnaise, salt, and ground pepper. All of the ingredients are mixed together until combined. You then form the mixture into meatballs and cook in a large skillet. I didn't turn some of my meatballs as gently as I should have and they got a somewhat squarish appearance. But they were good:)
You can serve the meatballs by themselves or with your favorite Marinara Sauce. Being that I cooked up some pasta, I served mine with some Marinara Sauce.
The flavor of these meatballs was not disappointing. They have a wonderful flavor and were very moist. These are the best turkey meatballs I have ever had. The family was in complete agreement and asked me to make them again.
The original recipe for these meatballs from the "Simply Recipes" blog can be found here.
Adapted From Simply Recipes "Turkey Mushroom Meatballs" Recipe
1 tablespoon butter
6 ounces of white mushrooms, finely chopped
1 teaspoon Herbes de Provence
1 pound ground turkey meat
1 tablespoon dried parsley
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground black pepper
1 Tablespoon mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon balsamic vinegar
1/4 teaspoon lemon zest
1 tablespoon olive oil
Marinara Sauce (optional)
1. Melt the butter in a small skillet. Add the mushrooms and cook over medium heat until the mushrooms are cooked through. Stir in the Herbes de Provence. Remove from heat and transfer the mushrooms to a bowl and cool in fridge for about 5 minutes or until cool to the touch.
2. In a large mixing bowl, place the ground turkey, parsley, onion powder, salt, granulated garlic, black pepper, mayonnaise, Dijon mustard, balsamic vinegar, lemon zest, and mushroom mixture. With your hands, gently mix the ingredients together until well combined.
3. Form meatballs and place on a baking sheet.
4. Heat the olive oil in a large skillet on medium low to medium heat. Once the oil is hot, place the meatballs in the skillet. Do not crowd the pan. Gently cook the meatballs, turning so that you get them lightly browned on all sides. Serve with or without marinara sauce.
Makes about 16 meatballs depending on size