Turkey Meatballs in Creamy Mushroom Sauce
The turkey meatballs are served in a creamy sauce made from natural live yoghurt instead of double cream, together with mushrooms and Dijon. Paired with basmati rice, they make a satisfying family meal, and fresh parsley adds an extra boost of savoury flavour. This is a practical way to give a well-known meatball meal a different character.
Nutrition
- Calories 543kcal 120kcal
- Fat 6.1g 1.4g
- Carbs 72.4g 16.1g
- Protein 48.4g 10.7g
- Fibre 3.6g 0.8g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
These turkey meatballs use just a few seasonings, so the mushrooms, mustard, and stock give most of the flavour to the sauce. Natural yoghurt makes it creamy without being too rich. Served with basmati rice, it’s a filling dinner made from easy-to-find ingredients you can use in other meals too.
Tips and Variations
- Try chestnut mushrooms or a mix of chestnut and button mushrooms for a deeper flavour and more varied texture.
- Swap white basmati rice for wholegrain basmati, but remember it needs a longer cooking time as shown on the packet.
- You can serve the meatballs with bulgur, wholemeal couscous, or mashed potatoes instead of rice.
- Use wholegrain mustard instead of Dijon if you want a milder sauce with a bit more texture.
- Swap some or all of the parsley for finely chopped fresh chives.
- Stir in a handful of fresh spinach with the mushrooms during the last few minutes of cooking.
- If you like a smoky flavour, use smoked paprika instead of regular paprika.
- Serve with steamed broccoli, green beans, or peas on the side.
Meal Storage
Let the rice cool quickly, then refrigerate separately within an hour. Store in an airtight container in the fridge for up to 3 days. Reheat only once, making sure everything is piping hot.
Freezer tips
You can freeze the turkey meatballs and mushroom sauce in an airtight container for up to 2 months. The yoghurt sauce might be a bit less smooth after thawing. Freeze the rice separately.
Defrost everything in the fridge overnight and reheat until piping hot.
Frequently Asked Questions
Yes. Use the same amount of chicken mince and cook the meatballs thoroughly before serving. It works well with the mushroom and mustard sauce.
Evenly combine the mince, the breadcrumbs and the egg, then firmly shape the meatballs. Before turning them, allow them to brown well on one side, since if you move them too early, the meatballs may break.
Yes, although the mixture may be softer and more difficult to shape. Finely ground oats can be used in place of the breadcrumbs, but the finished texture will be slightly different.
Let the mushrooms and stock simmer for a little longer before removing the pan from the heat and adding the yoghurt. Reducing the liquid first will give the sauce a thicker consistency.
Closing Note
This recipe for turkey meatballs is a good alternative to the more common tomato-based ones. A creamy, savoury sauce is made using mushrooms, mustard and yoghurt. The meatballs and sauce are cooked all in one pan while the rice is simmered separately, which keeps the preparation simple. If you'd like a different variation, have a go at these turkey coconut meatballs with couscous.
- 💪 High Protein
- 🪶 Low Fat
- 🧊 Freezer Friendly
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