Let's whip it up
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Stun your party guests with these amazingly delicious ground turkey and cremini mushroom meatballs served with not just 1 but 2 sauces - pesto and chipotle tomato.
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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.
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