This past weekend was spent relaxing, hiking, eating, painting and soaking up the sunshine here in Nashville. On Saturday my mother suggested that we make turkey burgers for lunch. We then decided to make turkey meatballs with a dijon honey dipping sauce. We had enough left over for a healthy version of a favorite comfort food... spaghetti and meatballs for Sunday night. They were so good and an a great way to stretch a buck! We definitely have enough left over for dinner one night this week. Here's what we did...
Turkey & Mushroom Meatballs:
1 pkg. low fat ground turkey meat
1 pkg. white button mushrooms (diced small)
1 yellow onion (grated)
1/2 cup panko Italian seasoned breadcrumbs
2 tbsp. ketchup
1 egg
handful of chopped fresh parsley
handful of parmesan cheese
a few grinds each of salt & black pepper
a sprinkle of red pepper flakes
a pinch of herbs de provence
Combine all ingredients well. I started by using a spatula and then use my hand to make sure everything is incorporated. Then line a baking sheet with parchment paper and start rolling out your little balls. I like to make them fairly small so they are bite sized... smaller than a golfball. I guess about the size of a quarter. Bake them at 375ยบ for 30 minutes or until golden brown.
We made a dijon honey sauce for dipping or just drop them into your favorite marinara sauce and ENJOY!!
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