These Baked Turkey Meatballs are served in a red wine mushroom sauce for an easy, quick, and filling weeknight dinner.
1pounddark ground turkey
1/4cupgrated parmesan cheese
1/2teaspoonsalt + more for the mushrooms
a few grinds of black pepper
1lbbaby bella mushroomssliced
Preheat the oven to 425F.
In a bowl, mix together the breadcrumbs and buttermilk. Let this sit for 5 minutes, until soft. Add the turkey, parmesan, egg, parsley, the salt, and pepper. Mix this mixture together with your hands until the ingredients are combined, taking care not to overmix.
Use a cookie scoop to portion out the meatballs, and place on a sheet pan. Bake for 15 minutes, until the meatballs are fully cooked through to 160F.
Melt the butter in a skillet over medium high heat, then add the mushrooms. Season with a pinch of salt, then cook for about 5 minutes, until the mushrooms have softened. Add the red wine to the pan and cook for 2 minutes.
Whisk together the cornstarch and chicken broth to make a slurry, and add to the mushroom pan. Cook for 2 minutes, until the sauce has thickened. Add the meatballs to the sauce and cook for 2 more minutes, until the meatballs are also coated in the sauce. Serve and enjoy!