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These tender turkey meatballs get a sophisticated twist with earthy mushrooms and rich Marsala wine, creating an elegant comfort food that's both lighter than traditional versions and bursting with savory Italian flavors.
Combine the following ingredients in a large bowl: 1 lb ground turkey, 1 cup oats, 1/2 teaspoon minced garlic, 1/2 cup Parmesan cheese, 1 cup mushrooms- chopped, 1 teaspoon oregano, 1 teaspoon parsley, and 1/4 cup Marsala wine.
Using your hands, mix all the ingredients and form small balls (I was able to make 20 meatballs with the mixture).
Place the balls on a prepared baking sheet and bake at 350 degrees F for approximately 15 minutes. When the meatballs are finished baking, remove from oven and set aside for now.
In a large skillet, begin to saute 2 cups of chopped mushrooms in 2-3 tablespoon of olive oil.
After a few minutes or once the mushrooms are tender, add the following ingredients: 1/2 cup Marsala wine, 1 teaspoon minced garlic, 1 teaspoon parsley, 1 teaspoon oregano, 1/2 teaspoon onion powder, and 1 tablespoon red wine vinegar.
Next, place your baked meatballs into the sauce. Continue to sauté all the ingredients for another 8-10 minutes.
When you are ready to serve, remove the meatballs from the pan and place on a serving tray. Top them with the mushroom sauce and enjoy!
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