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Lunch recipe · from the recipe book

Turkey Meatballs, Creamy Mushroom Sauce, Roasted Squash

Tender oven-baked turkey meatballs with rosemary and garlic, smothered in a silky Parmesan mushroom sauce beside caramelized butternut squash and zucchini.

Turkey Meatballs, Creamy Mushroom Sauce, Roasted Squash

Ingredients

  • 1 lb500 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • ⅓ cup grated30 gGrated Parmesandivided
  • 4 cloves12 gGarlicminced, divided
  • ¼ cup chopped15 gFresh parsleychopped, divided
  • ¾ tsp1 gDried rosemary
  • 3½ cups cubed500 gButternut squash, peeledcut into 1-inch cubes
  • 1½ medium300 gZucchinicut into half-moons
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp25 gOlive oildivided
  • 4¾ cups sliced340 gWhite mushroomssliced
  • ½ cup chopped80 gYellow onionfinely chopped
  • 1 tsp1 gDried thyme
  • 2 tbsp15 gAll-purpose flour
  • 1¼ cups300 gLow-sodium chicken broth
  • ½ cup (120 ml)120 gWhole milk
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepperdivided

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Prepare the vegetables first: on one pan, toss the butternut, zucchini and red onion wedges with two-thirds of the olive oil, one-third of the salt and half of the black pepper.
  3. For the meatballs, in a bowl mix the egg, breadcrumbs, half of the Parmesan, half of the garlic, half of the parsley, the rosemary and one-third of the salt. Add the ground turkey and mix gently; shape into 20 balls and place on the second pan.
  4. Roast the vegetables on the upper rack and bake the meatballs on the lower rack for 20 to 22 minutes, stirring the vegetables once, until the vegetables are browned and the meatballs reach 165°F (74°C) inside.
  5. While they cook, make the sauce: heat the remaining olive oil in a large skillet over medium-high heat. Add the mushrooms and the chopped yellow onion and cook 8 minutes until browned.
  6. Stir in the remaining garlic and the thyme for 30 seconds, then sprinkle in the flour and stir 1 minute.
  7. Whisk in the chicken broth and whole milk and simmer 4 to 5 minutes until thickened. Stir in the remaining Parmesan, the remaining salt and the remaining black pepper.
  8. Add the baked meatballs to the skillet and turn to coat in the sauce.
  9. Serve the meatballs and sauce with the roasted vegetables, scattered with the remaining 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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