Ingredients
Scale
- 1 and 1/2 pounds ground chicken or turkey breast
- 8 oz. mushrooms, or about 3 cups
- 1 tsp . salt
- 1/2 tsp . pepper
- 1/2 teaspoon garlic powder
- 1/2 tsp . curry powder, or 1 teaspoon Italian seasoning, if desired
- 2 large eggs
- 2 tablespoons cooking oil of your choice ( I like avocado oil)
Instructions
- In a food processor or mini chopper, finely chop the full 8 oz. of mushrooms.
- In a large bowl, place the ground chicken. Then add all other remaining ingredients. Wet hands ( because ground chicken is very sticky) and mix well by hand.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Using a small cookie scoop, form meatballs. You could also use your wet hands to form the meatballs, but I highly recommend the cookie scoop - the mixture is very sticky, since there is so little fat in it.
- Cook and turn until browned on all sides, and no longer pink in the center. Turn them carefully - they are pretty sticky and fragile until they start to cook and turn more solid.
Notes
You can also double this recipe and bake them in bulk on a large cookie sheet, that has been coated with the 2 tablespoons oil. Bake at 375 - 400 degrees until browned and no longer pink in center.
You can store them in the freezer until needed for future meals.