Turkey meatballs, a creamy mushroom sauce and awesome bakeware?! Find out more with today's post!
I feel I am talking about my daughter a lot lately, but as she gets older the more her personality shines through. She has always been an interesting child, making life REALLY easy for mommy and daddy (I refuse to have more kids because I know the next one would be the ax murderer!) I try to keep her busy and introduce her to everything I enjoy. While she may not enjoy everything I do (and that is okay with me,) she does like helping in the kitchen and I absolutely love that!
Today's turkey meatballs in a creamy portobello mushroom sauce were made using the 4-piece CW by CorningWare Bakeware Set. Let me tell you, when these showed up in the mail I was super stoked! Of course everyone notices the colors (and they truly are beautiful) but what I liked most was the diversity in shape and size among the pans. My favorite would probably be the purple bakeware because of its length, but shallow depth. Almost like a baking pan but still has those rounded sides to hold in food. In this case, I knew I would be roasting some juicy portobello mushrooms on the pan!
Now, when it comes to family dinner, we are all over the place here. Mr. TCW and kiddo eat just about anything, but with my vegetarian diet I am often left making multiple meals. Thankfully they both enjoy vegetarian meals so many times we go meat-free here. However, there are days where I am left cooking for hours and while I generally do not mind, there are those times I want to relax! I found this bakeware set helped a lot because I was able to cook the meatballs in one pan, and the mushrooms in the other, leaving me with some "beefy" portobellos for a pasta sauce! Win-win all around! Plus, we are all about saving money here so using ground turkey instead of ground beef is cost effective and healthier. UPDATE: I have changed up the recipe so that I cook the mushrooms with the meatballs to save time, however, you can still roast them separately if preferred!
It is funny making recipes like these turkey meatballs with my daughter. The first time I made them, I turned the whole batch into meatballs. I packed them for her lunch the following day and when I picked her up I was greeted with "you did not pack me burgers!" No, no I did not. I made meatballs, but don't worry, they are like mini hamburgers. "No, they are not!" Sigh, I tried to argue, but you don't win with a 4 year old. The second time I made them, I made half the ground meat into turkey meatballs, and the other half into turkey burgers. And you know what? She ate those burgers for days with no complaints!! Personally, I laughed when I was cutting them up for her lunch because I was basically reducing them to meatballs again but like I said, no arguing...
- 2 lbs ground turkey
- ½ small red onion, diced
- ½ small red pepper, diced
- 1 small carrot, grated
- ¼ cup freshly grated Parmesan cheese
- 1 ½ tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. dried basil
- 4 garlic cloves, minced
- Salt and pepper
- ¼ tsp. cayenne powder
- 2 eggs
- ¼ cup milk
- ¼ cup ketchup
- 1 tbsp. whole grain mustard
- 1 cup breadcrumbs (I did a mix of Italian-style and Panko)
- 4 large portobello mushrooms (about 1 ½ lbs)
- 2 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- Salt and pepper
- ¼ tsp. ground thyme
- 1 ⅓ cup vegetable broth
- 1 cup heavy whipping cream
- ⅔ cup white wine (or use more broth here!)
- ¼ tsp. cayenne powder
- Preheat oven to 400F.
- Toss all the mushroom ingredients together until nicely coated, adding more oil if necessary.
- Place all the meatball ingredients into a large mixing bowl. Mix until JUST combined. This is important. You do not want to over work your meat or you will have tough meatballs. Measure out 1 tablespoon-sized portions and roll into balls. Place into bakeware and continue rolling until no mixture remains (you may have to work in two batches.)
- Pour mushrooms over top and place into oven. Cook for 15 minutes. Combine sauce ingredients and pour over top of the meatballs. Return to oven and bake for another 15 minutes.
- Serve with shaved Parmesan cheese and parsley if desired!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 449Total Fat: 30gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 163mgSodium: 451mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 28g
This is a sponsored post. I was fortunate enough to receive products and monetary compensation from World Kitchen. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy.