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Creamy Mushroom Turkey Meatballs with Egg Noodles

Stay on track and make over traditional meatballs by using ground turkey – fresh button mushrooms add loads of flavour. Feel free to serve these creamy mushroom turkey meatballs over brown rice or other whole grain!

Serves 1/6 of recipe

Creamy Mushroom Turkey Meatballs with Egg Noodles

20 minPrep Time

40 minCook Time

1 hrTotal Time

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  • 8 oz (250 g) Ontario Button Mushrooms
  • 1/2 Ontario Cooking Onion, chopped
  • 2 cloves garlic
  • 1/2 cup (125 mL) dry breadcrumbs
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 1/2 tsp (2.5 mL) dried thyme
  • 1/2 tsp (2.5 mL) each salt and freshly ground pepper
  • 1 egg, beaten
  • 1 lb (500 g) ground turkey
  • 1 tbsp (15 mL) canola oil


  1. Pulse mushrooms, onion and garlic in food processor until very finely chopped; add breadcrumbs, cheese, thyme, salt and pepper. Pulse until well combined; add egg and turkey, pulsing just until incorporated (do not overmix). Transfer to bowl. Roll into 24 meatballs.
  2. In large, nonstick skillet, heat oil over medium heat; brown meatballs, in batches, for 3 to 5 minutes or until golden all over. Transfer to plate; tent with foil.
  3. Sauce: In same skillet, melt butter; cook onion, mushrooms, garlic, thyme, salt and pepper for 10 minutes or until very tender and lightly browned. Sprinkle flour into skillet; cook, stirring constantly, for 3 minutes.
  4. Slowly pour in broth, stirring constantly, until well combined and smooth. Add cream and cheese; bring to simmer (do not boil). Return meatballs to skillet; cook, partially covered, for 20 minutes or until sauce is thickened. Add spinach; toss gently until wilted. Serve over egg noodles.


- These meatballs and sauce are also delicious served over cooked rice.



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