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Porcini Turkey Meatballs Recipe

Porcini Turkey Meatballs Recipe

Bursting with flavor, these tender meatballs are worth any extra time they take. Alison Hyde of St. Louis, Missouri lends an elegant touch with porcini mushrooms and balsamic vinegar, while extra-lean ground turkey keeps the medley light. “My husband loves meatballs, but I don’t like all the fat they typically have,” writes Alison. “One day, I fooled him by making this recipe with ground turkey, and he loved it! Served with pasta, the meatballs and sauce are a real treat!”
TOTAL TIME: Prep: 45 min. Cook: 35 min. YIELD:6 servings

Ingredients

  • 1 egg, lightly beaten
  • 1 egg white, lightly beaten
  • 3/4 cup finely chopped sweet onion
  • 3/4 cup seasoned bread crumbs
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup minced fresh parsley
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (1 ounce) dried porcini mushrooms, divided
  • 1 pound extra-lean ground turkey
  • 1 cup water
  • 2 tablespoons balsamic vinegar
  • TOMATO MARSALA SAUCE:
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3/4 cup Marsala wine or 1/2 cup reduced-sodium chicken broth plus 1/4 cup white grape juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried basil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 9 ounces uncooked spaghetti, cooked and drained

Directions

  • 1. In a large bowl, combine the first 12 ingredients. Place half of the mushrooms in a food processor; cover and process to a fine powder. Add to bowl. Crumble turkey over mixture and mix well. Shape into 18 balls.
  • 2. Place on a rack coated with cooking spray in a shallow baking pan. Cover and bake at 350° for 20 minutes. Meanwhile, in a small saucepan, bring water and remaining mushrooms to a boil. Remove from the heat; let stand for 15-20 minutes. Drain, reserving liquid. Chop mushrooms; set aside.
  • 3. Turn meatballs; drizzle with vinegar. Bake, uncovered, for 15 minutes or until no pink remains and a meat thermometer reads 165°.
  • 4. In the same small saucepan, saute onion and garlic in oil until tender. Stir in wine or broth plus juice, vinegar, basil and mushrooms with liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until reduced to 1-1/3 cups. Add tomatoes; heat through. Serve over meatballs and spaghetti. Yield: 6 servings.

Nutritional Facts

3 meatballs with 1/2 cup sauce and 2/3 cup spaghetti equals 451 calories, 8 g fat (2 g saturated fat), 73 mg cholesterol, 700 mg sodium, 58 g carbohydrate, 5 g fiber, 34 g protein.