“This is a yummy, easy and healthy recipe born out of the need for something flavorful but within my "cleanse" diet guidelines. Though I used the 85/15 ground turkey, you can use the leaner, and save some fat calories. The mushroom gravy sits great on top of the meatballs which you can serve over brown rice, (how I ate it) or over egg noodles, (how my husband ate it). I think this would be a real treat with portabella mushrooms for the gravy, but didn't have them on hand. Hope you enjoy it!”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
8 Meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Chop celery and red onion thinly, nearly a mince. Mince the garlic. Reserve 1minced clove for mushroom gravy.
  3. Combine the ground turkey, onion, celery, (2) garlic cloves, spices and egg whites together in a medium sized mixing bowl.
  4. Add 2 tbs of the brown rice flour. (You could use about a 1/4 to 1/2 a cup of cooked brown rice in place of flour). After mixing all ingredients very well, shape meat mixture by hand into 8 - 2" to 2 1/2" meatballs.
  5. Coat a 9" x 12" casserole dish with vegetable oil spray and place the meatballs into the casserole. Place in the oven and bake for 1 hour.
  6. 15 minutes before the meatballs are finished baking, start the mushroom gravy by placing the 3rd minced clove of garlic into a saute' pan with the olive oil and saute' until tender. Add the mushrooms and saute' for a few minutes over medium heat and then gradually add the brown rice flour and stir until there is a coating on the mushrooms. Add the chicken broth and reduce heat. Stir until slightly thickened and let the broth reduce to a gravy at a simmer, about 5 minutes, stirring as necessary.
  7. Serve the meatballs and mushroom gravy over hot brown rice or egg noodles.

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