Mushroom Turkey Meatballs

These turkey meatballs have an added bonus…veggies! If you have as hard a time as me getting in your green containers, the best thing to do is add those veggies to things! This recipe has mushrooms and celery and onion and meatballs can be frozen or put in baggies for quick meals. I used a very low sugar tomato sauce to heat the meatballs up which counted as an extra green!

8 ounces mushrooms, chopped
1 small onion, chopped
1 stalk celery, sliced
4 cloves garlic
1 tablespoon extra-virgin olive oil
1/2 cup fine whole wheat dry breadcrumbs (use our recipe if you can’t find any in the store)
1/2 cup finely chopped Italian parsley
1/4 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 pound lean ground turkey

Heat oven to 450 F. Chop all veggies up into tiny pieces. We use a slap chop, but you can also use a sharp knife or food processor. Sauté the mushrooms, onions, celery and garlic until tender and onions are clear in color. Let cool. Add all the ingredients in a large bowl and mix together. Form about 30 balls and place on a foil lined baking sheet. Bake the meatballs for approx. 15 minutes or until cooked through to 165 F.

You can freeze these meatballs for future use. Let cool completely and place in an airtight container. Freeze up to 3 months. To reheat, cook in saucepan with your favorite tomato sauce until heated through or bake at 350 F until heated through (20-25 mins).

4 meatballs equal 1 ❤️, 1 💚, .25 💛 and .25 💙