Turkey Meatballs in Creamy Mushroom and Asparagus Sauce
- π¦ 2 pounds ground turkey
- π§ 1 cup Parmesan cheese, shredded
- π 1 cup Italian breadcrumbs
- π§ 1/2 onion, finely chopped
- π₯ 1 egg
- π₯ 2 tablespoons milk
- πΆοΈ 1 teaspoon paprika
- π§ 1 teaspoon salt
- β«οΈ 1 teaspoon black pepper
- π§ 1 teaspoon garlic powder
- πΆοΈ 1/2 teaspoon cayenne pepper
- πΏ 1 tablespoon dried parsley (or fresh)
- π 1 (8 oz) tray mushrooms, sliced
- π₯¦ 1 pound asparagus, chopped
- π§ 3 cloves garlic, minced
- πΎ 1/4 cup flour
- π₯ 1 1/2 cups milk
- π 1 1/2 cups chicken broth
- π§ 1/2 cup Parmesan cheese, shredded
- π§ 1 stick unsalted butter
- π§ 1 teaspoon salt (or to taste)
- β«οΈ 1 teaspoon black pepper (or to taste)
Delight your taste buds with these tender and juicy turkey meatballs doused in a luscious creamy mushroom and asparagus sauce. This comforting dish perfectly balances lean protein with vibrant vegetables, making it a delightful main course for any occasion.
Delight your taste buds with these tender and juicy turkey meatballs doused in a luscious creamy mushroom and asparagus sauce. This comforting dish perfectly balances lean protein with vibrant vegetables, making it a delightful main course for any occasion.
Ingredients
For the Meatballs:
π¦ 2 pounds ground turkey
π§ 1 cup Parmesan cheese, shredded
π 1 cup Italian breadcrumbs
π§ 1/2 onion, finely chopped
π₯ 1 egg
π₯ 2 tablespoons milk
πΆοΈ 1 teaspoon paprika
π§ 1 teaspoon salt
β«οΈ 1 teaspoon black pepper
π§ 1 teaspoon garlic powder
πΆοΈ 1/2 teaspoon cayenne pepper
πΏ 1 tablespoon dried parsley (or fresh)
For the Sauce:
π 1 (8 oz) tray mushrooms, sliced
π₯¦ 1 pound asparagus, chopped
π§ 3 cloves garlic, minced
πΎ 1/4 cup flour
π₯ 1 1/2 cups milk
π 1 1/2 cups chicken broth
π§ 1/2 cup Parmesan cheese, shredded
π§ 1 stick unsalted butter
π§ 1 teaspoon salt (or to taste)
β«οΈ 1 teaspoon black pepper (or to taste)
Instructions
1- Prepare the Meatballs:
In a large mixing bowl, combine the ground turkey, Parmesan, breadcrumbs, chopped onion, milk, egg, paprika, salt, black pepper, garlic powder, cayenne pepper, and parsley.
Mix until all ingredients are thoroughly combined.
Shape the mixture into meatballs, approximately 1-1.5 inches in diameter.
2- Cook the Meatballs:
Heat a non-stick skillet over medium heat.
Sear the meatballs in batches, ensuring to brown them on all sides.
Remove them from the skillet and set aside.
3- Prepare the Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sliced mushrooms, sautΓ©ing for about a minute.
Add the chopped asparagus and continue to sautΓ© for another minute.
Sprinkle the flour over the vegetables, stirring to combine thoroughly.
Gradually stir in the chicken broth and milk until the sauce begins to thicken.
Add the Parmesan cheese, salt, and black pepper, stirring continually.
4- Combine Meatballs and Sauce:
Return the meatballs to the skillet, submerging them in the sauce.
Simmer for 15 minutes, allowing the meatballs to cook through and the sauce to thicken.
5- Serve:
Serve the meatballs and sauce over your choice of mashed potatoes, rice, or pasta.
Garnish with fresh parsley for a dash of color and flavor.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6-8
Calories: 450
Protein: 40g
Fats: 22g
Carbohydrates: 28g
Equipment: Large mixing bowl, non-stick skillet, stirring spoon, measuring cups
Cooking Tips:
- Ensure to not overcrowd the skillet when searing meatballs for even cooking.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
Turkey Meatballs in Creamy Mushroom and Asparagus Sauce
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