Wednesday, March 5, 2014

Turkey Meatballs in a Creamy Balsamic Mushroom Sauce

Mmmm meatballs...mmmmm diet.

Eating well is always a balance. You can't give up everything you love or you will end up eating everything in one sitting (who me? nooo). Everything in moderation and this is a great way to satisfy a comfort food craving without going off the deep end. It's creamy, it's hearty and full of flavor. Instead of serving with pasta or potatoes, I served it with some sauteed green beans. This meal definitely hits the spot for warm comfort food without busting the calorie bank! 


  • 1 lb lean ground turkey 
  • 1 egg
  • 1/4 tsp granulated garlic
  • 1/4 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch of nutmeg
  • 1/4 cup plain panko breadcrumbs 
  • 1 tbs olive oil
  • 1 tbs olive oil
  • 1 tbs butter
  • 1/2 medium onion, chopped
  • 8 oz crimini mushrooms, sliced
  • 2 garlic cloves, minced 
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 tbs corn starch 
  • 1 1/2 cups chicken stock
  • 2 tbs balsamic vinegar 
  • 3 tbs half and half 

In a medium bowl mix the ground turkey, egg, thyme, salt, pepper, nutmeg and breadcrumbs together with clean hands until well combined, do not over-mix. Roll into 1 inch balls, it should make about 16. 

Heat a heavy bottomed skillet with 1 tbs olive oil over medium high heat. Add the meatballs and let cook on the first side for for about 3 minutes. Do not move too soon or the meatballs will fall apart. When the meatballs give a little, flip over and cook and additonal 2-3 minutes on the second side. Remove from the pan and set aside (they should not be fully cooked at this point).

In the same skillet, add the additional tablespoon of olive oil and tablespoon of butter. When melted, toss in the onions and mushrooms, cook for 5-7 minutes until soft; add the garlic and season the mixture with salt and pepper. 

Sprinkle the cornstarch over the veggie mixture, stir to combine. Cook for a minute then add in the chicken stock and vinegar; whisk to combine making sure there are no lumps. Add in the half and half and let the mixture come to a boil. 

Once thick, add the meatballs back in and cook for an additional 5 minutes. Serve with egg noddles, mashed potatoes or veggies. 

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