Clover House: Turkey Meatballs with Mega Mushroom Gravy

So how do you like the name up there in the post title? It sounds awesome huh? That's because it is! This is one yummy meal we have added to our favorites just recently! It's very filling and good for you too! Best of all, its very easy to put together. The original recipe for the meatballs, mushroom gravy and asparagus can be found HERE. My guy found this site way back months ago and we visit there often for new recipe ideas!

Below is my version of the recipe, I changed a few things to suit what I had in the cabinet and also to save a few calories.

Turkey Meatballs with Mega Mushroom Gravy

Preparation Time: 30 minutes. Cooking Time: 20 minutes

Meatballs:

1 egg

1 Tablespoon ketchup
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 Tablespoon 2% milk
¾ cup old fashioned uncooked oats
1 lb lean ground turkey

Mushroom Gravy:

4 Tablespoons butter, divided
2 (8 oz.) cartons sliced mushrooms
½ onion, diced (about 1 cup)
½ cup flour
2 ½ cups beef broth
2/3 cup fat free evaporated milk

¾ teaspoon salt

To make the meatballs, preheat oven to 375°F. Place egg in a medium sized bowl and beat well. Stir in the ketchup, salt, Worcestershire, and milk. Add the oats and stir until the oats are coated with the liquid ingredients. Add the meat and mix using your hands. Form into 2” meatballs and place meatballs on a rimmed cookie sheet lined with foil. Bake at 375°F for 20 minutes. (This makes about 15-17 two inch meatballs)

Meanwhile, to make the gravy, melt 1 Tablespoon of the butter in a large saucepan. Add one of the 8 oz. containers of sliced mushroom and sauté until tender. Transfer the sautéed, sliced mushrooms into a small bowl and set aside. Finely chop the remaining 8 oz. container of uncooked mushrooms. Using the same saucepan, melt the remaining 3 Tablespoons of butter. Add the chopped mushrooms and the onion and sauté until tender. Remove the pan from the heat and stir the flour in well. Return the pan to medium heat and add the broth, milk and salt. Stir until mixture thickens (1-3 minutes). Add the sliced mushrooms that were previously sautéed and let this mixture simmer on low until the meatballs are done, stirring occasionally. Add the cooked meatballs to the mushroom gravy and allow to simmer for 5-10 minutes. Serve over rice or noodles. I used Zattaran's long grain wild mix rice.

The roasted asparagus is so simple and we can never get enough, its all gone every time no matter how much I make.

Oven Roasted Asparagus

1 pound fresh asparagus (about 2 bunches – try to select bunches with narrow stems if possible)
2-3 garlic cloves, minced
2 Tablespoons, light olive oil
½ teaspoon, salt
Preheat oven to 400°F.
Meanwhile, trim the asparagus by cutting off 1 ½ - 2” off of the cut ends. Place the asparagus in a 9”x12” glass baking dish along with the minced garlic cloves. Pour olive oil over asparagus and sprinkle with salt. Toss the asparagus so the olive oil coats all pieces. Roast asparagus in the preheated oven for about 10 minutes. YUM!