Elise’s recipe for turkey mushroom meatballs was on the menu for a few weeks before I finally got around to making it.
I have no idea how hers stayed together. Maybe I didn’t chop my shrooms finely enough? I have no idea. Either way, the ratio of meat to mushrooms/onions was way off so they didn’t hold together at all.
The only change I made in the recipe was swapping onion (~1/3 of a small yellow one) for shallots because I had some leftover onion form a different recipe. Oh, but I also used beef instead of turkey. The ground turkey didn’t look so hot when I did a grocery run.
Texture aside, the flavor was unique and yummy. I don’t think I would ever have paired mustard, herb de provence and balsamic in a burger, but it was nice! I’ll probably make this again because it was so easy, but as a ragu instead. Even easier!