turkey meatballs in white wine mushroom caper sauce

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THE RECIPE

turkey meatballs in white wine mushroom caper sauce

INGREDIENTS

TURKEY MEATBALLS

• 1 pound ground turkey

• 1/3 cup panko bread crumbs

• 1 large egg

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/2 teaspoon ground pepper

• 1/2 teaspoon garlic powder

• 2 tablespoons extra virgin olive oil

CREAMY MUSHROOM CAPER SAUCE

• 2 tablespoons extra virgin olive oil

• 3 tablespoons capers

• 1/2 cup yellow onion, finely chopped

• 1 garlic clove, minced

• 8 ounces baby bella mushrooms, stems removed and sliced

• 1 cup vegetable broth

• 1/2 cup heavy cream

• 1/4 cup dry white wine

• 1 tablespoon freshly chopped parsley, plus more for serving

• salt and pepper, to taste

• serve with pasta, quinoa, mashed potatoes, or broccoli rabe

INSTRUCTIONS

1. Prepare the meatballs. Combine the turkey with the bread crumbs, egg, oregano, salt, pepper and garlic powder. With clean hands, roll into 1 inch meatballs.

2. Heat the oil in a cast iron over skillet medium high heat. When the oil is shimmering, add the meatballs to the pan. Cook about 3 minutes until golden brown, then flip with a pair of tongs. Continue to cook for about 8-10 minutes or until the meatballs are cooked through and browned on all sides. Remove the meatballs from the skillet and place in a bowl.

3. Make the sauce. In the same skillet that you cooked the meatballs in (do not clean it), reduce the heat to medium and add the olive oil. When the oil is hot, add the onions and garlic to the pan. Cook for about 5 minutes, mix to cook evenly until fragrant and softened. Add the mushrooms to the pan, sauté for 3 minutes. Add broth, cream and wine. Bring to a simmer. Add the meatballs and parsley back in to reheat. Continue to cook the sauce about 5 minutes until it thickens a bit and the flavors marry. Season with salt and pepper to taste.

4. Serve over your choice of pasta, rice, quinoa, mashed potatoes, or broccoli rabe. Top with more parsley and enjoy!