Turkey Meatballs in Mushroom Sauce
Portion Size: 4 oz. meatball and ½ cup noodles
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 eggs | |
| 2 cups soft breadcrumbs | |
| 1 cup onion | Washed, peeled and finely chopped |
| 1/4 cup nonfat milk | |
| 1 teaspoon salt | |
| 1/2 teaspoon thyme | |
| 1/4 teaspoon pepper | |
| 2 ( 20 oz.) ground raw turkey | |
| nonstick spray coating | |
| 4 cups fresh mushrooms | Washed, trimmed and sliced |
| 2 cups water | |
| 1/4 cornstarch | |
| 2 tablespoon instant chicken bouillon granules | |
| 1/4 cup parsley | Washed, trimmed and chopped |
| 4 cups noodles | Cooked . May use whole grain |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a mixing bowl stir together eggs, soft breadcrumbs, 1/2 cup of onion, milk, salt, thyme, and pepper. | |
| 2 | Add turkey; mix well. Shape into 1-inch meatballs. | |
| 3 | Spray baking pan with nonstick spray coating. Place meatballs on the baking pan. | |
| 4 | Bake, uncovered, in 350-degree oven for 30 to 35 minutes or till meatballs are no longer pink. Drain any juice. | |
| 5 | In a large skillet, add mushrooms and remaining onion. Cook till mushrooms and onions are tender. | |
| 6 | Stir together water, cornstarch, and bouillon granules | |
| 7 | Carefully add cornstarch mixture to mushroom mixture in skillet. Cook and stir till thickened and bubbly. | |
| 8 | Add meatballs and heat through. Stir in parsley. Serve over hot noodles. |
Posted in Dinner Entrée, Turkey Dinner Recipes
