Directions
Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
Make the meatballs: In a large mixing bowl, combine the ground turkey, eggs, finely chopped onion, minced garlic, salt, and pepper. Use your hands to gently mix until just combined—be careful not to overwork the mixture.
Roll into 18-24 meatballs, about 1. 5 inches each, and arrange them in a single layer on your prepared baking sheet.
Bake for 15 minutes, or until they are cooked through and beautifully golden brown.
Start the sauce: While the meatballs bake, melt the butter in a medium saucepan over medium heat.
Add the sliced mushrooms and sauté for about 5-6 minutes, stirring occasionally, until they've released their moisture and are nicely browned.
Stir in the softened cream cheese and chicken broth.
Continue to stir constantly for about 4-5 minutes until the cream cheese has completely melted, creating a smooth, velvety sauce.
Season to taste with salt and pepper, then remove from the heat.
Serve: Plate the warm meatballs and generously spoon the creamy mushroom sauce over the top.
Garnish with a sprinkle of fresh chopped parsley before serving.
Let your cream cheese sit at room temperature for about 20-30 minutes before making the sauce. Softened cream cheese melts much more easily and creates a smoother, lump-free sauce.
Don't overcrowd the pan when cooking the mushrooms. Give them space to brown properly, which develops a deeper, richer, more savory flavor for your sauce.
