play ball.

It’s that time of the week again… Wrinkle-free Wednesday! Keep the plastic surgeon on hold because this is an intricate sounding dish without the stress! (No botox this week!) With fall and football season (TEXAS FIGHT!) right around the corner, I jumped the gun and made a gourmet comfort dinner using my favorite ingredients. Let’s play ball!

The Hollyized dinner tonight is pasta with honey mustard goat cheese mushroom meatballs. YUM! I know this sounds a tad intimidating but it was really easy — I was also able to do most of the clean up while the meatballs were baking.

Need:
.75 pounds ground turkey
6 ounces goat cheese
.5 container fresh mushrooms
.5 bottle honey mustard salad dressing
1 tablespoon onion powder
1 tablespoon garlic powder
Oven at 400 degrees

Hollyized Steps:

Wash and remove the mushroom stems. Slice the mushrooms into thin slices and then into halves. I like ingredients to be a little on the chunky side so that you can taste them.

Add the ground turkey, mushrooms, goat cheese, onion powder, garlic powder and honey mustard to your mixer bowl. (Yes, I got to use my beloved mixer!)

Then, use your mixer! Mix on stir and then on speed 2 until all the ingredients have penetrated the ground turkey.

Spray a glass pan with EVOO. Then form the turkey mixture into balls — I used a large spoon to scoop it and help keep the size uniform. (Ha ha! Get it? Uniform? Ball game? :-P)

Place your glass pan in the oven and bake for 20 minutes. You can start heating the water now and then add the pasta when you have 8 minutes left on the timer so that everything will be ready at the same time.

And you’re done! Serve the meatballs with whole wheat pasta and a tad of marinara sauce. These meatballs turned out AMAZING for my little ‘experiment’ and I devoured four! The tang from the goat cheese complimented the sweetness from the honey mustard, and the soft goat cheese melted in the juicy and tender meat. HEAVEN!!! This is a great dish to keep in your back pocket and serve at a tailgate too!

Print Recipe

play ball

Course: Main Course

Ingredients

• .75 lbs ground turkey
• 6 oz goat cheese
• .5 container fresh mushrooms
• .5 bottle honey mustard salad dressing
• 1 tbsp onion powder
• 1 tbsp garlic powder

Hollyized Steps:

• Oven at 400 degrees
• Wash and remove the mushroom stems. Slice the mushrooms into thin slices and then into halves. I like ingredients to be a little on the chunky side so that you can taste them.
• Add the ground turkey, mushrooms, goat cheese, onion powder, garlic powder and honey mustard to your mixer bowl. (Yes, I got to use my beloved mixer!)
• Then, use your mixer! Mix on stir and then on speed 2 until all the ingredients have penetrated the ground turkey.
• Spray a glass pan with EVOO. Then form the turkey mixture into balls — I used a large spoon to scoop it and help keep the size uniform. (Ha ha! Get it? Uniform? Ball game? :-P)
• Place your glass pan in the oven and bake for 20 minutes. You can start heating the water now and then add the pasta when you have 8 minutes left on the timer so that everything will be ready at the same time.
• And you’re done! Serve the meatballs with whole wheat pasta and a tad of marinara sauce. These meatballs turned out AMAZING for my little ‘experiment’ and I devoured four! The tang from the goat cheese complimented the sweetness from the honey mustard, and the soft goat cheese melted in the juicy and tender meat. HEAVEN!!! This is a great dish to keep in your back pocket and serve at a tailgate too!