Close
Cook Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:6Yield:6 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:25 mins
Additional Time:
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesmushrooms, chopped1small onion, chopped1 stalk celery, sliced4clovesgarlic1tablespoonextra-virgin olive oil½cupfine dry breadcrumbs½cupfinely chopped Italian parsley¼cupgrated Parmesan cheese2teaspoonsItalian seasoning½teaspoonsalt½teaspoonground pepper1poundlean ground turkey
Cook Mode(Keep screen awake)
Ingredients
8ouncesmushrooms, chopped
1small onion, chopped
1 stalk celery, sliced
4clovesgarlic
1tablespoonextra-virgin olive oil
½cupfine dry breadcrumbs
½cupfinely chopped Italian parsley
¼cupgrated Parmesan cheese
2teaspoonsItalian seasoning
½teaspoonsalt
½teaspoonground pepper
1poundlean ground turkey
DirectionsFinely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.Add breadcrumbs, parsley, cheese, Italian seasoning, salt and pepper to the cooled vegetables; stir until combined. Add turkey and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.TipsMake Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.Originally appeared: EatingWell Magazine, January/February 2015
Directions
Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.Add breadcrumbs, parsley, cheese, Italian seasoning, salt and pepper to the cooled vegetables; stir until combined. Add turkey and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.TipsMake Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.
Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
Add breadcrumbs, parsley, cheese, Italian seasoning, salt and pepper to the cooled vegetables; stir until combined. Add turkey and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.
Tips
Make Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.
Originally appeared: EatingWell Magazine, January/February 2015
Rate ItPrint
Nutrition Facts(per serving)190Calories9gFat11gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
