Buy all ingredients right below the recipe
Ingredients
- 4 cloves garlic
- 500 g ground turkey
- 2 tbsp milk 1.5% fat
- 80 g delicate rolled oats
- 1 egg (size M)
- 2 tsp herbs de Provence
- 2 tbsp rapeseed oil
- 2 pinches table salt
- 2 pinches ground black pepper
- 1 yellow onion
- 2 handfuls fresh parsley
- 200 g fresh mushrooms
- 500 ml chicken broth
- 20 g cornstarch
- 200 ml cooking cream 12%
Preparation of the Meatballs
- 1First, peel and finely press the garlic. In a large bowl, mix the ground turkey with the pressed garlic, milk, rolled oats, egg, and herbs de Provence. Season with some of the salt and pepper. Mix the mixture well and let it rest for about 10–15 minutes so that the oats can swell and the mixture becomes firm.
- 2Form about 20 equally sized meatballs from the meat mixture. In a large pan, heat half of the rapeseed oil (1 tbsp) over medium heat. Brown the meatballs on all sides for about 3–4 minutes until golden. Then remove them from the pan and set aside.
Preparation of the Sauce and Finishing
- 1While the meatballs are resting, peel and finely dice the onion. Wash the parsley, shake dry, and finely chop. Clean the mushrooms and slice them thinly. Whisk the chicken broth with the cornstarch until smooth.
- 2Add the remaining rapeseed oil (1 tbsp) to the pan and sauté the mushrooms over medium heat for about 5–6 minutes. Deglaze with the chicken broth-cornstarch mixture and simmer for 1–2 minutes, stirring constantly, until the sauce thickens slightly.
- 3Stir in the cooking cream, return the browned meatballs to the pan, and simmer everything over low to medium heat with the lid closed for about 8–10 minutes. Stir occasionally to prevent sticking.
- 4Finally, remove the pan from the heat, season with the remaining salt and pepper, and stir in the fresh parsley. Serve immediately.
Tip
Serve the turkey meatballs classically with rice or creamy mashed potatoes. Wide ribbon noodles also pair excellently.
