Turkey Meatballs in Mushroom Sauce

Amy Herald


I rarely eat red meat and I try to keep my fat intake low and keep a heart healthy diet for health reasons, but who doesn't love good ole comfort food. Meat balls with noodles or mashed potatoes is one of my favorites. These meat balls sure fit the bill and by incorporating whole wheat bread crumbs, low fat or fat free dairy and ground turkey breast it's makes a warm and comforting, but heart healthy meal!


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top


  • 2 slice
    2 slice whole wheat bread, dried out
  • 1/4 c
    skim milk
  • 2 lb
    ground turkey breast or 99% lean ground turkey
  • 1 small
    onion grated
  • 2 clove
    garlic minced
  • 2 large
    2 egg whites beaten
  • 1 dash(es)
    of ground nutmeg
  • 1 tsp
  • 1/4 tsp
    ground pepper
  • 1 small
    onion, sliced
  • 8 oz
    sliced fresh mushrooms
  • 2 Tbsp
    extra virgin olive oil, divided
  • 1 1/2 c
    chicken stock (not broth)
  • 1 tsp
    browning sauce such as kitchen bouquet
  • 3 Tbsp
    flour dissolved in 3 tbsp water
  • 1/2 c
    fat free half & half
  • ·
    fresh chopped parsley
  • ·
    whole wheat or high fiber noodles or brown rice

How to Make Turkey Meatballs in Mushroom Sauce


  1. Take the two dried pieces of whole wheat bread and pulse them in the food processor until fine crumbs.
  2. Add the meat, bread crumbs, milk, grated onion, beaten egg white, nutmeg, garlic, salt and pepper. Mix until all ingredients are well incorporated.
  3. Roll into bite-size meat balls. Refrigerate until needed. Note: I usually have a few more meatballs than I need. I freeze them on freezer paper and toss them into a zip lock bag to use another time on a meat ball pizza!
  4. Prepare noodles according to package directions. Set aside and keep warm.
  5. Heat 1 Tbsp. olive oil in deep skillet over medium heat. Saute onion and mushroom until softened. Remove from pan. Set aside. Keep warm.
  6. Heat remaining Tbsp. olive oil in a deep skillet. Add turkey meatballs, cook until browned.
  7. Pour a small amount of the chicken stock to deglaze the pan. Add the remaining stock and browning sauce. Bring to a boil, then turn down to a simmer. Return mushrooms and onions to the pan. Simmer for 20 minutes.
  8. Mix flour and half & half together until smooth. Pour into simmering broth. stir gently until thickened.
  9. Serve over noodles and sprinkle with fresh parsley. You can also make a mashed potato with low or no fat. These are awesome over potatoes as well!

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