Turkey-Mushroom Meatballs

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • ½ lb. cremini mushroom s
  • 45 RITZ Garlic Butter Crackers, finely crushed, divided
  • 1 lb. 93%-fat-free ground turkey
  • ⅓ cup grated Parmesan cheese
  • 3 Tbsp. finely chopped fresh parsley
  • 1¾ tsp. Italian seasoning
  • ⅓ cup basil pesto
  • ⅛ tsp. crushed red pepper
  • ⅓ cup tomato sauce
  • 1 tsp. finely chopped canned chipotle peppers in adobo sauce with 2 tsp. reserved sauce

Nutrition facts

Recipe Tips


Heat oven to 425°F.


Process mushrooms in food processor until finely chopped; spoon into medium bowl.


Reserve 1/3 cup cracker crumbs for later use. Add remaining cracker crumbs to mushrooms along with the turkey, cheese, parsley and Italian seasoning; mix just until blended.


Shape into 32 (1-1/2-inch) balls; roll in reserved cracker crumbs until evenly coated. Place in single layer in 13x9-inch baking dish sprayed with cooking spray.


Bake 25 to 30 min. or until done (165°F).


Mix pesto and crushed pepper until blended; set aside. Mix tomato sauce, chipotle peppers and reserved adobo sauce in microwaveable bowl until blended. Microwave on HIGH 20 sec. or until heated through.


Serve meatballs with the sauces.