Turkey meatballs with mushrooms and shallots

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Kids were fixated with their 5th viewing of Sofia the First on Disney, my little man has a gazillion teeth coming in at once and was taking a nap to compensate for all the time he kept me up last night, and I realized I had a window of time to prepare food for the week. I was almost giddy with the thought of semi-uniterrupted cooking for a while (that Sofia stuff would so go on a continuous loop if need be – windchill of 18 degrees outside – we can only play hide and seek in a 2 bedroom brooklyn apartment for so long…).

This was my plan – I was building on two things I had cobbled together yesterday between toddler demands.  I made a black bean leek soup and a large batch (8 cups) of brown basmati rice for the week.   To that I was adding:

  • Turkey meatballs with mushrooms and shallots
  • Broccoli and shallot saute
  • Spicy goat cheese dressing
  • Red peppers, onions, pinto beans, veggie chorizo saute (next post)

The turkey meatballs will be consumed by everyone – grown ups in the version below- with the brown rice, broccoli shallot saute and topped with a dollop of hummus and spicy goat cheese dressing.  This also makes a great lunch for the work day. Kids serving- with copious amounts of ketchup on top.

meatball broccoli rice (1 of 1) meatball broccoli rice top shot (1 of 1)

Turkey meatballs with mushrooms and shallots

Ingredients
  • 1 lb lean ground turkey
  • 1 cup mushrooms, cleaned and chopped small
  • 1 shallot chopped small
  • 1-2 Tablespoons of olive oil
  • 1 egg
  • 1/2 cup wheat germ
  • 1/2 teaspoon salt
  • few grinds pepper
Instructions
  1. Oven to 400. Line a sheet pan with foil and spray with cooking spray.
  2. In a large saute pan, heat oil over medium high heat and toss in mushrooms and shallots. Stir until they are soft and just starting to lightly brown. Empty into a large bowl. Add the rest of the ingredients to that bowl and use your hands or a spoon to squeeze everything together so ingredients are equally dispersed.
  3. Using an ice cream scoop, scoop, shape into round balls (slightly larger then golf balls) and place on sheet pan.
  4. Bake 20 minutes and check for doneness- cut one in half.
  5. Serve alongside brown basmati rice, broccoli-shallot saute and add a spoonful of hummus and spicy goat cheese dressing on top.

 

turkey meatball mixture (1 of 1)

 

broccoli and shallots (1 of 1)

The broccoli and shallots is very simple – heat a large saute pan over medium heat.  Thinly slice shallots and chop broccoli as small as you can. Put a little oil in pan and add shallots, saute for a moment and then add broccoli.  Turn heat up to medium high and add 1/2 cup water.  Stir until broccoli turns bright green and water evaporates.

For goat cheese dressing: in blender put 4oz log of goat in blender or food processor, add 1/4 cup milk, juice of 1 lemon, 1 teaspoon sriracha and 1/2 teaspoon salt. Blend. Voila! Perfect for this dish, salad with grilled chicken, etc.

 

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