A comforting and flavorful dish featuring tender turkey meatballs simmered in a rich and creamy mushroom sauce, perfect for any cozy meal.

Scale

500 g (1 lb) ground turkey

1/2 cup (60 g) breadcrumbs

1/4 cup (60 ml) milk

1 small onion, grated

2 cloves garlic, minced

1 large egg

2 tablespoons parsley, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon oregano

2 tablespoons olive oil

250 g (8 oz) mushrooms, sliced

2 cloves garlic, minced

1 tablespoon flour

1 1/2 cups (360 ml) chicken broth

1/2 cup (120 ml) heavy cream

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon thyme

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Mix breadcrumbs and milk, then combine with turkey, onion, garlic, egg, parsley, and seasonings.

Form into meatballs.

Cook meatballs in olive oil until browned and cooked through. Remove and set aside.

Sauté mushrooms, then add garlic.

Stir in flour, then gradually add broth.

Add cream and seasonings, simmer until thickened.

Return meatballs to the sauce and simmer for 5 minutes.

Do not overmix the meat to keep meatballs tender.

Adjust sauce thickness with extra broth if needed.

Best served fresh but can be stored for later use.