Turkey Meatballs with Marinara Sauce

Using lean ground turkey instead of beef, veal, or pork cuts loads of fat and calories, but adding mushrooms, mustard, and other bold seasonings to the mixture makes these meatballs incredibly flavourful.

1 Tbsp. extra-virgin olive oil
1 medium onion
sea salt
black pepper, freshly ground
½ cup fresh flat-leaf parsley, chopped
8 oz mushrooms
2 cloves garlic
1 Tbsp. Dijon mustard
¼ cup quick-cooking oats
2 tsp. fresh thyme
2 Tbsp. Parmesan cheese, freshly grated
1¼ lb ground turkey breast or extra-lean ground turkey
2 cups Marinara Sauce
green salad

Heat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Heat the oil in a medium skillet over medium heat. Add the onion, season with ¼ tsp. each salt and pepper, and cook, covered, stirring occasionally, until tender, 6-8 minutes; stir in the parsley.

Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender and their liquid is nearly evaporated, 4-5 minutes.

Meanwhile, in a large bowl, whisk together the mustard, 2 Tbsp. water, and ¼ tsp. each salt and pepper. Stir in the oats and thyme. Add the turkey, sprinkle with the Parmesan, and mix to combine.

Fold in the mushroom mixture. Form the mixture into 24 balls and place on a foil-lined baking sheet. Bake until cooked through, 12-15 minutes.

Warm the marinara sauce in a large skillet. Toss the meatballs in the sauce to coat. Serve with a salad, if desired.

Makes 6 servings.