Turkey And Chicken Meatballs With Tri-Mushroom Sauce


The mushroom sauce alone is going to have you making this dish on the regular!


  1. TO MAKE YOUR MUSHROOM SAUCE. Heat up your olive oil in your sauce pan over medium-high heat.

    Add in your shallots and garlic and sweat them by moving them around with your rubber spatula for about 3 minutes.

    Mix in all of your mushrooms and flour.

    Pour in your chardonnay and water.

    Bring to a boil and then reduce your heat to a simmer.

    Simmer for 30 minutes.

    Your sauce will thicken and reduce during this time.

    Season to taste with salt and pepper.

  2. TO MAKE YOUR BALLS. preheat your oven to 350°.

    Line your baking sheet with your baking mat.

    Over medium-high heat, heat up your oil in your frying pan.

    Add in your shallots and garlic and sweat them by moving them around with your rubber spatula for about 3 minutes.

    Add in your carrots.

    Cook till warmed—about 2 minutes.

    Remove from heat.

    In your large mixing bowl, combine your chicken, turkey, rosemary, Worcestershire sauce, salt and pepper.

    Add in your carrot, shallot and garlic mixture.

    Use your hands to mush it all together until you have an even mixture.

    Use your hands to roll out 2 tbsp sized balls.

    Line them out on your baking sheet.

    Bake for till they reach 155°—about 15 minutes.

    Test your balls with your meat thermometer. Take your balls out of the oven when they are 155°. They will continue to cook and their temperature will rise to 165°. If you were to take them out at 165° they will also continue to cook leaving you with drier balls.

    Put your balls in the plates you plan to serve them from.

    Spoon on lots of your mushroom sauce and serve it on up!