If you are searching for a delicious recipe that will keep them asking for more, this is your recipe! I know we just finished with some very special holidays and you are probably rolling your eyes at the thought  of turkey, but I assure you no one will complain about eating turkey again so soon.

This is such a moist and flavorful meatball that can be served alone or with a side. But why serve it alone, no need for Mr. Lonely Meatball! To keep it on the low calorie, less carb meal, serve this up with some mashed cauliflower. That’s right, mashed cauliflower. It’s delicious and nutritious and low cal! Besides eating organic ground turkey is also low calorie, high protein and low fat. And did I mention, delicioso! Or if you are not interested in cooking a side, how about a nice salad? A great way to get in your greens! Anyway you decide to serve these meatballs, they will definitely be a huge hit!

This recipe does not use much fillers so its actually healthier for you. It is packed with flavor and a true crowd pleaser. The sweetness of the Marsala wine and the tasty mushrooms add this beautiful taste that will make you feel like you are dining in a 5 star restaurant. And why not, you should treat yourself and your loved ones to a superb meal, ever time!

I always say, eat well and eat healthy and as always, Enjoy!

Turkey Marsala Meatballs

Ingredients:

• ¼ cup panko bread crumbs (Japanese bread crumbs)
• 2 tablespoons milk, at room temperature
• 1/3 cup plus 1 tablespoon Marsala Wine, separated
• 1 pound organic ground turkey
• ¼ cup Grana Padano Parmesan cheese, shaved, plus more for serving
• 1 large egg, beaten
• 2 ½ tablespoons fresh parsley, finely chopped
• ¼ teaspoon freshly cracked pepper
• 2 tablespoons extra virgin olive oil, divided, plus more for frying
• 8 ounces Cremini mushrooms, sliced
• 1 shallot, finely minced
• 1 ½ teaspoon flour
• 1 ¼ cup chicken broth

Preparation:

In a medium bowl, mix together the panko crumbs, milk and 1 tablespoon of the Marsala wine. Allow to rest for a few minutes. Add in the ground turkey, cheese, egg, parsley  and the pepper. Using a fork, mix all of the ingredients until well incorporated. Refrigerate overnight or a minimum or 3 hours.

Remove the mixture from the refrigerator and form into balls. Set onto a lined sheet tray. If the balls become too soft to handle, you may place them on a sheet tray in the freezer for about 10-15 minutes. In a straight sided skillet, heat about 1 inch of extra virgin olive oil until hot. Place the balls into the pan but do not crowd them. Place the remaining balls in the refrigerator or freezer as these cook. This will help retain their shape. Fry the balls, rotating often until they are golden brown. Remove to a paper toweled plate and continue until all the balls are done.

In another straight-sided skillet, heat 1 tablespoon olive oil over medium high heat. Add in the sliced mushrooms and cook, stirring often with a wooden spoon, until the mushrooms become brown. Add in the shallot. Reduce the heat and stir in the flour and remaining 1 tablespoon olive oil. You will want this to form a paste. Add in 1/3 cup Marsala wine and stir until smooth. Using a whisk, add in the chicken broth and whisk for about 5 minutes. Add the turkey balls back into the mushroom sauce and simmer for an additional 5 minutes. Serve with additional shaved cheese.