Pan fried Turkey Meatballs served on a bed of wilted arugula and sauteed garlic mushrooms. A healthy dinner that can be made in 30 minutes or less!
I have been trying to eat a bit healthier these days. At least during the week. (All bets are off for the weekend). I have been swapping out ground beef for turkey in a lot of my recipes.
I was looking for a quick and healthy weeknight meal that could use up extra lean ground turkey. With leftover arugula and mushrooms I decided to saute them up and serve them with my turkey meatballs for a quick meal.
These turkey meatballs go with anything. I like to serve them alongside spaghetti, salad, or just by themselves. They can be served with or without sauce.
My turkey meatballs are sauteed in a bit of oil. Just enough to get them crispy and caramelized on the outside. While the meatballs are cooking I saute my arugula, garlic, and mushrooms. I then add some white wine and Parmesan cheese. I like to sprinkle a little extra Parmesan cheese for garnish.
The combination of the ground turkey, wilted arugula, and mushrooms are amazing. I love the peppery bite of the arugula and the earthy mushrooms. The onions and parsley give the meatballs such a great flavor!
There is not much binder in the meatballs just enough to hold them together. I added panko breadcrumbs and an egg yolk as a binder. Ground turkey has the tendency to be a bit dry. The egg yolk adds just enough moisture to the meatball.
The turkey meatballs are super easy to make. They only take about 8 minutes to cook in total. While they are cooking you can saute your mushrooms and arugula.
This recipe makes 10 meatballs total. I like to make extra and freeze them to have on hand.
A quick tip for making your meatballs. Do not over mix. I know it’s not like were baking a cake here but meatballs can become tough and chewy is they are over mixed. When you portion the meatballs they tend to get a little sticky. I recommend wetting your hands with water before you start rolling out your meatballs.
This has turned into one of my favorite go to recipes for a quick week night meal. They will always be a staple in my kitchen. Enjoy!
Turkey Meatballs With Arugula and Mushrooms
- 12 ounces lean ground turkey
- 3 tablespoons breadcrumbs
- 1 egg yolk
- 2 tablespoons onion, minced
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
- 1 teaspoon fresh parsley, chopped
- 1 tablespoon extra virgin olive oil
- ½ tablespoon extra virgin olive oil
- 1 cup mushrooms, sliced
- 1 garlic clove, minced
- ½ tablespoon white wine
- 4 cups of arugula
- 1 tablespoon Parmesan cheese, grated
- pinch of salt
- pinch of pepper
- Combine turkey, breadcrumbs, egg yolk, onion, salt, pepper, garlic powder, and parsley. Mix gently until combined. Do not over mix. Form into 1 inch balls.
- Heat a large skillet over medium-high heat with 1 tablespoon olive oil.
- Saute meatballs flipping once half way through. They should take about 5-8 minutes to cook. The center of the meatball should not be pink.
- Meanwhile, in another saute pan heat ½ tablespoon olive oil.
- Add mushrooms and cook for 3-4 minutes until tender.
- Add in garlic and cook for an additional minute.
- Add in white wine and allow to cook for one minute.
- Toss in the arugula and cook until wilted down. This takes about 2 minutes (You may have to do this in batches if it won't all fit in the pan).
- Sprinkle with cheese and season with salt and pepper.
- To serve plate the arugula and mushroom mixture on the bottom of each plate. Place meatballs on top and sprinkle with more cheese if desired. Serve immediately.