Turkey and Mushroom Meatballs

Ingredients

• 1¼ lb ground turkey
• 8 oz cremini mushrooms
• ½ yellow onion
• 2 garlic cloves
• ½ cup breadcrumbs
• 1 egg
• 2 tbsp fresh parsley (optional)
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 28 oz canned crushed tomatoes
• ¼ cup fresh basil (optional)
• ¼ cup Parmesan cheese (optional)

Steps

1. Finely chop mushrooms and onion. Mince garlic. In a large bowl, combine ground turkey, chopped mushrooms, onion, minced garlic, breadcrumbs, egg, parsley (if using), oregano, salt, and pepper. Mix until just combined.
2. Form the mixture into 16-20 meatballs, about 1.5 inches in diameter.
3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches for 3-5 minutes, turning occasionally, until golden on all sides. Remove meatballs and set aside.
4. Pour crushed tomatoes into the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
5. Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 20-25 minutes, or until meatballs are cooked through.
6. Stir in fresh basil (if using) and serve hot, optionally topped with grated Parmesan cheese.