Stoked at Home

8 Boil your noodles and set aside.
0 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. 
1 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. 
2 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. 
3 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.
4 Sprinkle the cornstarch over the sautéed vegetables, stirring constantly for a minute to cook out the raw taste of the cornstarch.
5 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.
6 Season the sauce with salt and pepper according to your taste preferences. 
7 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.
9 Store in the refrigerator for up to 4 days!
10 To reheat, cook in the microwave for 1:45