Turkey Meatballs With Mushroom Gravy |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is a yummy, easy and healthy recipe born out of the need for something flavorful but within my cleanse diet guidelines. Though I used the 85/15 ground turkey, you can use the leaner, and save some fat calories. The mushroom gravy sits great on top of the meatballs which you can serve over brown rice, (how I ate it) or over egg noodles, (how my husband ate it). I think this would be a real treat with portabella mushrooms for the gravy, but didn't have them on hand. Hope you enjoy it! Ingredients:
1 lb ground turkey |
3 tablespoons brown rice flour |
1 celery rib |
1/4 cup red onion |
3 garlic cloves |
1 teaspoon ground mustard |
2 egg whites |
1 tablespoon italian seasoning |
1 teaspoon cumin |
1/2 teaspoon ground black pepper |
1/2 teaspoon sea salt |
1 (4 1/2 ounce) jar sliced mushrooms (drained) |
1 teaspoon extra virgin olive oil |
1 cup chicken broth or 1 cup vegetarian broth |
Directions:
1. Preheat oven to 350 degrees F.
2. Chop celery and red onion thinly, nearly a mince. Mince the garlic. Reserve 1minced clove for mushroom gravy.
3. Combine the ground turkey, onion, celery, (2) garlic cloves, spices and egg whites together in a medium sized mixing bowl.
4. Add 2 tbs of the brown rice flour. (You could use about a 1/4 to 1/2 a cup of cooked brown rice in place of flour). After mixing all ingredients very well, shape meat mixture by hand into 8 - 2 to 2 1/2 meatballs.
5. Coat a 9 x 12 casserole dish with vegetable oil spray and place the meatballs into the casserole. Place in the oven and bake for 1 hour.
6. 15 minutes before the meatballs are finished baking, start the mushroom gravy by placing the 3rd minced clove of garlic into a saute' pan with the olive oil and saute' until tender. Add the mushrooms and saute' for a few minutes over medium heat and then gradually add the brown rice flour and stir until there is a coating on the mushrooms. Add the chicken broth and reduce heat. Stir until slightly thickened and let the broth reduce to a gravy at a simmer, about 5 minutes, stirring as necessary.
7. Serve the meatballs and mushroom gravy over hot brown rice or egg noodles.
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