Turkey = Thanksgiving. What are you thankful for? There's a lot of bad things happening right now, but there are a million good ones too. We don't see it because we often take them for granted. We focus so much on the black dot on a white page, meaning the black represents the "Bad" things, and the whole white page is the "Good" things. The black dot stands out, but if we choose to change our perspective and recognize the good things around us, I honestly feel it would make us all happy. Therefore, don't let the bad things overshadow you. Easier said than done, but if we can, let's all see the good. Recognize the bad, but choose to focus on the good. I know it's unrelated to the food post, but I just needed to share what's on my mind at the moment. I hope everyone reflects on what they are grateful for, especially this year. Be kind to yourself and make yourself this turkey meatball. I hope you'll like it. See my segue there? Hehehe.

For Mushroom Sauce:

8T Butter

2C White Button Mushrooms, sliced

2C Baby Bella Mushrooms, sliced

2C Heavy Cream

Salt

Pepper

Melt the butter and then saute the mushrooms. Once the mushrooms are tender, add the heavy cream and reduce until the consistency thickens a little bit. Adjust seasoning with salt and pepper. Pour over turkey meatball or serve on the side.

For Turkey Meatball:

Olive Oil

1C Onion, small diced

1T Garlic, minced

1T Dried Italian Herbs

Saute onion and garlic with a little olive oil until tender. Add the dried italian herbs and cook until fragrant. Set aside and let it cool before adding to the meatball mixture.

2# Ground Turkey

1C Panko Breadcrumbs

1C Parmesan, grated

1t Onion Powder

1t Garlic Powder

1T Salt

1/2t Pepper

2ea Eggs

1/4C Milk

Vegetable Oil

Parsley, chopped

In a big bowl, mix ground turkey, panko breadcrumbs, parmesan, onion powder, garlic powder, salt, pepper, eggs, milk, and the cooked onion-garlic-italian herbs mixture. Using a small ice cream scoop or a spoon, round them up and portion into ping-pong size balls. Cover with plastic wrap and place them in the cooler for 20 minutes to let the meatballs set. In a pan, heat some vegetable oil and cook the meatballs. Cook them in small batches to ensure they don't overcrowd the pan. Keep moving them around to make sure every side gets seared. Add more vegetable oil if needed. Once they are cooked all the way through, pour the mushroom sauce on top and garnish with chopped parsley.