Turkey Veggie Meatballs
TIP: For vegetarian meatballs, replace turkey with 1 1/2 pounds plant- based ground beef.
- Contains Eggs
- Contains Wheat
Prepared with
Ingredients
- 1/2 white onion, peeled, ends trimmed, cut in half
- 6 ounces mushrooms (cremini or white)
- 2 cloves garlic, peeled
- 1 tablespoon dried oregano
- 1/4 cup fresh parsley, stems removed
- 1 1/2 pounds ground turkey
- 1 tablespoon mayonnaise
- 1 large egg
- 1/2 cup bread crumbs
- Kosher salt, as desired
- Ground black pepper, as desired
- 2 Baking Sheets
- Large Bowl
- Parchment Paper
Instructions
Step 1
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Step 2
Install stacked blade into the 72-ounce Pitcher. Add onion, mushroom, garlic, dried oregano and parsley to the pitcher in the order listed, then install the lid.
Step 3
Select MODE, SMALL CHOP, then START/STOP. Once program is complete, press SMALL CHOP and START/STOP again.
Step 4
When processing is complete, remove the lid and stacked blade from the pitcher. Empty the chopped vegetables in a large bowl and add the turkey, mayonnaise, egg, bread crumbs, kosher salt, and pepper. Combine ingredients together with a large spoon or rubber spatula.
Step 5
Portion the turkey mixture into 12–14 balls and place on prepared baking sheets.
Step 6
Place the baking sheets in the oven and cook for 35 minutes or until the internal temperature of the meatballs reads 165°F on an instant-read thermometer.