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!
