Yes, I said moist and turkey meatballs in the same sentence. I know, that’s unheard of, but the secret to this amazing combo is mushrooms.
Don’t worry; your most finicky eaters will enjoy these because the mushroom flavor blends so well that you don’t even taste them. Make no mention of the word mushroom and no one will know the difference.
I am one of those cooks who just make things up as she goes, so I rarely write down recipes. This is one I’ve been making for a couple years, so I have a pretty good idea of what goes in here.
1 pound mushrooms, coarsely chopped
1-cup onion, diced
1 tbs. olive oil
2 lbs. lean ground turkey
Salt and pepper to taste
Seasoning to match recipe (I change this depending on how I serve them.)
Chopped mushrooms and onions.
Place in food processor.
Puree to a paste.
Allow paste to cool.
Add turkey, egg, panko, and seasoning.
Roll into balls to bake.
Last night I made a pumpkin goat cheese sauce and served them over rice. I often just find things in the pantry to go with them. Since I was making a pumpkin sauce I used thyme and nutmeg as the seasoning for the meatballs.