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Lunch recipe · from the recipe book

Smoky Turkey Meatballs with Creamy Mushroom Sauce

Tender paprika-and-coriander turkey meatballs in a tangy, creamy thyme-mushroom sauce, served with caramelized roasted butternut squash, peppers and red onion.

Smoky Turkey Meatballs with Creamy Mushroom Sauce

Ingredients

  • 1 lb500 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup35 gPlain dry breadcrumbs
  • ½ cup chopped80 gYellow onionfinely grated
  • 3 cloves9 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1⅛ tsp2 gGround coriander
  • ½ tsp1 gGround cinnamon
  • ¾ tsp4 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided
  • 3½ cups cubed500 gButternut squash, peeledcut into 3/4-inch cubes
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp25 gOlive oildivided
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 1 tsp1 gDried thyme
  • 1¼ cups300 gLow-sodium chicken broth
  • 1 tbsp8 gCornstarch
  • 3½ oz100 gPlain Greek yogurt, nonfatat room temperature
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On the first pan, toss the butternut, red bell pepper and red onion wedges with 15 g (about 1 tablespoon) of the olive oil, a quarter of the salt and a quarter of the black pepper. Roast for 15 minutes while you make the meatballs.
  3. In a bowl, mix the grated yellow onion, half the garlic, the egg, breadcrumbs, smoked paprika, coriander, cinnamon, half the salt and half the black pepper. Add the ground turkey and mix gently until just combined.
  4. Roll the turkey mixture into about 20 balls and set them on the second pan.
  5. Stir the vegetables, then put both pans in the oven. Roast about 18 minutes, until the vegetables are tender and browned and the meatballs reach 165°F (74°C) in the center.
  6. Meanwhile, heat the remaining 10 g of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 6 to 7 minutes until browned, then add the remaining half of the garlic and the thyme and cook 30 seconds.
  7. Whisk the cornstarch into the chicken broth, pour it into the skillet and simmer 2 to 3 minutes until thickened. Season with the remaining quarter of the salt and the remaining quarter of the black pepper.
  8. Take the skillet off the heat and let it cool 1 minute, then stir in the Greek yogurt so the sauce turns creamy without splitting.
  9. Add the meatballs to the sauce and turn to coat. Serve with the roasted vegetables, sprinkled with the parsley.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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