Savory Turkey Meatball Dinner Recipe

Name: Savory Turkey Meatball Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 25 g Parsley; 250 ml Dabur Hommade Lemon Juice (Bottle); 100 g Celery Stalk; 100 g Sambar Onion Peeled; 6 pcs Hen Fruit -6 Farm Fresh Antibiotic Free White Protein Rich Eggs; 400 g Delichic Raw Chicken Stock Broth; 1 Pack Nectr Cremini Mushroom (Chemical Free); 125 g Mooz Butter Garlic & Herbes; 250 ml Amul Whipping Cream; 2 pcs Pear Beauty; 35 g On1Y Grinder Italian Seasoning Flakes; 50 g The Select Aisle Bread Crumbs; 16 g Orika Oregano; 1 kg Twf Bread Flour T55 - Specialised Maida; 290ml Lea And Perrins Worcestershire Sauce; 100 g Catch Sprinklers - Iodized Table Salt; 1 ltr Oreal Canola Oil (From The House Of Pansari); 500 G Star White Pepper Masala Powder

Fusion cuisine

About this recipe

A hearty and flavorful turkey meatball dish paired with a creamy mushroom sauce, perfect for a satisfying dinner. This recipe combines the warmth of poultry seasoning with the richness of cream and mushrooms.

Ingredients

25 g Parsley
250 ml Dabur Hommade Lemon Juice (Bottle)
100 g Celery Stalk
100 g Sambar Onion Peeled
6 pcs Hen Fruit -6 Farm Fresh Antibiotic Free White Protein Rich Eggs
400 g Delichic Raw Chicken Stock Broth
1 Pack Nectr Cremini Mushroom (Chemical Free)
125 g Mooz Butter Garlic & Herbes
250 ml Amul Whipping Cream
2 pcs Pear Beauty
35 g On1Y Grinder Italian Seasoning Flakes
50 g The Select Aisle Bread Crumbs
16 g Orika Oregano
1 kg Twf Bread Flour T55 - Specialised Maida
290ml Lea And Perrins Worcestershire Sauce
100 g Catch Sprinklers - Iodized Table Salt
1 ltr Oreal Canola Oil (From The House Of Pansari)
500 G Star White Pepper Masala Powder

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, soak 1 cup of bread crumbs with 1 cup of chicken stock until softened, about 2 minutes.
3. In a large mixing bowl, combine 450 g ground chicken (using the chicken stock for moisture), 1 peeled and grated pear, 1 teaspoon lemon juice, 2 finely chopped celery stalks, 1 finely chopped onion, 1 tablespoon italian seasoning, 1 beaten egg, and the soaked bread crumbs. Season with 1 teaspoon salt and 1/2 teaspoon white pepper. Mix until just combined.
4. Line a baking sheet with parchment paper. Form the chicken mixture into 16 (2-inch) meatballs, place them on the baking sheet, drizzle with 1 tablespoon canola oil, and bake for 12 minutes or until cooked through and golden brown.
5. While the meatballs are baking, heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add 1/2 cup sliced crimini mushrooms and 1 teaspoon dried oregano. Cook until the mushrooms are tender, about 5 minutes. Season with a pinch of salt and pepper.
6. Make a well in the center of the skillet and add 2 tablespoons butter. Once melted, whisk in 2 tablespoons flour and cook for 1 minute.
7. Gradually whisk in 2 cups chicken stock and 1 tablespoon Worcestershire sauce. Reduce the heat to low and cook for 3-4 minutes, stirring occasionally, until the sauce thickens.
8. Stir in 1/2 cup cream and cook for another 2 minutes until the sauce is smooth and creamy. Adjust seasoning with salt and pepper, if needed.
9. Remove the meatballs from the oven and add them to the skillet with the sauce. Gently toss to coat the meatballs in the sauce.
10. Serve the chicken meatballs and creamy mushroom sauce over your choice of pasta, rice, or mashed potatoes. Garnish with freshly chopped parsley if desired.