Turkey Meatballs With Arugula and Mushrooms
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!
- 12 ounces lean ground turkey
- 3 tablespoons breadcrumbs
- 1 egg yolk
- 2 tablespoons onion minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1 teaspoon fresh parsley chopped
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon extra virgin olive oil
- 1 cup mushrooms sliced
- 1 garlic clove minced
- 1/2 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 1/2 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.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!