Country Chicken Meatballs

In a large mixing bowl, combine the ground turkey, egg, parsley, oregano thyme, salt, pepper, minced onion, garlic powder, and Italian breadcrumbs. Mix well until all ingredients are evenly distributed. 

Shape the mixture into meatballs of your desired size (I did 3 per meal), then roll each meatball in the additional breadcrumbs for an outer layer. 

In a skillet over medium heat, add a drizzle of oil. Once the oil is hot, place the meatballs in the skillet and cook until they are browned on all sides and cooked through, usually for about 10-12 minutes. 

Take the meatballs out of the pan, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sliced mushrooms. Sauté until they are softened and golden brown.

Sprinkle the cornstarch over the sautéed vegetables, stirring constantly for a minute to cook out the raw taste of the cornstarch.

Gradually pour in the beef bone broth, stirring continuously until the sauce thickens to your desired consistency. I left the sauce a little more runny than usual so that the noodles would soak up the flavors once added to the meal prep containers.

Season the sauce with salt and pepper according to your taste preferences. 

Add your preferred noodles, place the cooked meatballs on top, and generously ladle the mushroom sauce over the meatballs and noodles. Garnish with fresh parsley for a burst of color and added freshness.

Store in the refrigerator for up to 4 days!

To reheat, cook in the microwave for 1:45