1 tablespoon butter
1 large shallot, minced (about 1 Tbsp)
1 clove garlic, minced (about 1 teaspoon)
6 ounces mushrooms (a mix of shiitake and cremini), finely chopped
1 teaspoon herbes de Provence
1 pound ground turkey meat (we prefer thigh meat)
1 tablespoon chopped fresh parsley (plus more to sprinkle over when you serve)
1 teaspoon Dijon mustard
1/2 teaspoon balsamic vinegar
1/4 teaspoon lemon zest (optional, if you have it use it)
1 tablespoon mayonnaise
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
1/4 cup minced onion
2 cloves garlic minced (2 teaspoons)
1 (28-ounce) can whole peeled tomatoes
Salt and pepper to taste


1.Cook the shallots and mushrooms: Melt the butter in a small frying pan on medium heat. Add the minced shallots and cook gently for 3 to 4 minutes until softened.
2.Make the meatball mixture: In a large mixing bowl, place the ground turkey, parsley, Dijon mustard, balsamic vinegar, lemon zest if using, mayonnaise, salt, black pepper, and the cooled mushroom shallot mixture.
3.Shape the meatballs: Form meatballs, 1 to 1 1/2 inches wide, depending on your preference. Smaller meatballs with be easier to serve as a one-bite appetizer, larger meatballs for a main dish. Place meatballs on a tray.
4.Brown the meatballs: Heat olive oil in a large sauté pan on medium low to medium heat. Once the oil is hot, place the meatballs in the pan, allowing for space around each meatball.
5.Optional sauce. Heat a tablespoon of olive oil in a sauté pan on medium heat. Add the minced onions and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for one minute more.

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