I’m really flipping out over this recipe. I kind of tried it as a goof and they came out perfect. I would make these for dinner with red sauce and rice or just on their own for your next get-together.
- 1 tbs olive oil (+ 1 tbs more later)
- 1 clove garlic, minced
- 1 large shallot, minced
- 8 oz mushrooms, finely chopped
- garlic powder, sea salt and ground pepper to taste
- 1 lb ground turkey meat
- 3 tbs fresh basil, chopped
- 1.5 tbs dijon mustard
- 1/4 tsp turmeric (optional)
Heat 1 tbs olive oil in a large skillet on medium heat. Add the garlic and shallot and saute for a few minutes. Then add the mushrooms, season all with garlic powder, salt and pepper to taste and continue to cook/saute until they soften and shrink, about 4 minutes. Remove from pan and allow to cool.
In a large bowl, add all of the rest of the ingredients, the cooled mushroom mixture and season with salt and pepper to taste. Mix with clean hands until JUST combined. Because the mixture will be very sticky, clean your hands again and then coat them with olive oil. This will enable you to better handle and form your meatballs.
Heat 1 tbs olive oil in a large skillet on medium low heat. When oil is hot, add meatballs and cook, flipping constantly to get the meatballs cooked on all sides. Make sure to keep the heat low at first and increase if they are not browning nicely.
Yields 4 servings.