Sunday, October 13, 2013

Balls of meat!

   Who doesn't love meatballs? Well, I'm sure I could find few people who don't, but I bet you that most of us are big fans of this dish. A funny (or weird) thing about me and meatballs... I prefer to have them in a mushroom sauce rather than a tomato sauce. I love me some puttanesca sauce, but there is nothing better (at least for me) than a white (especially mushroom) sauce. But don't even think about buying the canned condensed soup and turning it into a sauce... that's not the way to go. Here you have a recipe for the best meatballs in the best mushroom sauce... both made from scratch and super delicious.


*  2 lbs lean ground turkey
*  1/2 cup bread crumbs
*  2 eggs
*  2 garlic cloves, minced
*  1/2 cup fresh mint, chopped
*  1/2 cup fresh parsley, chopped
*  1 tsp black pepper
*  1-2 tsp chicken seasoning
*  olive oil to coat the meatballs

*  16oz mushroom, chopped
*  1 large onion, chopped
*  3 tbsp butter
*  2 cups chicken broth
*  2 tbsp flour
*  1/2 cup fresh parsley, chopped
*  salt and pepper


1. To make meatballs: in a large bowl, combine all ingredients (besides olive oil), mix well together just until combined. Gently cover your hands with olive oil, from balls (the size of golf ball) and place them onto greased baking sheet. Bake at 360F for 25-30 minutes.
2. To make sauce: in a skillet melt butter, add onions, mushroom, salt and pepper and cook for 5-6 minutes.
3. Transfer half of the mushroom/onion mixture into a blender, add chicken broth and blend everything until smooth.
4. To the remaining mushrooms in the skillet add flour and cook everything for 1-2 minutes. Add blended sauce, parsley and season with salt and pepper if necessary.  Cook everything for 1-2 minutes - you can add a little bit more liquid if you like your sauce less dense.
5. Transfer meatballs into a sauce and serve with rice or pasta.

   I am telling you, you can't beat this sauce... thick, creamy and chunky at the same time... just perfect. Meatballs are moist and super flavorful... mint and parsley makes all the difference. Try it and you won't regret it.


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