Turkey-Mushroom Meatballs

Stun your party guests with these amazingly delicious ground turkey and cremini mushroom meatballs served with not just 1 but 2 sauces - pesto and chipotle tomato.

Well-being Choice

Nutrition Bonus

Lean ground turkey and fresh cremini mushrooms team up to make the flavorful base for these meatballs that can fit into a healthful eating plan.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 16 servings 2 meatballs and 2 tsp. sauce each.

Ingredient list

½ lb. cremini mushrooms
45 RITZ Garlic Butter Crackers, finely crushed, divided
1 lb. 93%-fat-free ground turkey
⅓ cup grated Parmesan cheese
3 Tbsp. finely chopped fresh parsley
1¾ tsp. Italian seasoning
⅓ cup basil pesto
⅛ tsp. crushed red pepper
⅓ cup tomato sauce
1 tsp. finely chopped canned chipotle peppers in adobo sauce with 2 tsp. reserved sauce

Directions

Heat oven to 425°F.

Process mushrooms in food processor until finely chopped; spoon into medium bowl.

Reserve 1/3 cup cracker crumbs for later use. Add remaining cracker crumbs to mushrooms along with the turkey, cheese, parsley and Italian seasoning; mix just until blended.

Shape into 32 (1-1/2-inch) balls; roll in reserved cracker crumbs until evenly coated. Place in single layer in 13x9-inch baking dish sprayed with cooking spray.

Bake 25 to 30 min. or until done (165°F).

Mix pesto and crushed pepper until blended; set aside. Mix tomato sauce, chipotle peppers and reserved adobo sauce in microwaveable bowl until blended. Microwave on HIGH 20 sec. or until heated through.

Serve meatballs with the sauces.