Spinach Mushroom Meatballs

I use 1 pound of ground venison in this recipe, you can substitute extra lean ground beef.

-1 cup finely diced onion

-1 cup finely diced mushrooms

-2 cloves garlic, minced

-8 oz frozen chopped spinach (thawed and squeezed)

-2 oz 1/3 less fat cream cheese

-2 eggs

-1 TBS worcestershire sauce

-1/3 cup panko bread crumbs

-1 pound 99% ground turkey

-1 pound ground venison (or extra lean ground beef)

-S&P

Place the cream cheese in a large mixing bowl.
In a large non-stick pan, sauté onions until soft. Add mushrooms to the pan and sprinkle lightly with some salt and pepper. Cook until the mushrooms have given up most of their moisture. Combine the spinach in the pan and cook out the moisture. Add the garlic to the pan and cook until fragrant (30 seconds). Remove from the heat and pour the mixture over the cream cheese. Stir to combine then allow to cool for a few minutes.
Add the eggs, worcestershire sauce, breadcrumbs, and S&P to the bowl and stir.
Add the ground turkey and venison to the bowl and mix well.

(At this point you can refrigerate the mix if you plan on cooking them later)

Roll the meatball mixture into 1.5 inch balls and place on greased baking sheet. (Makes about 50 meatballs)
Bake for 20 minutes or until internal temperature reaches 165.