Turkey Meatballs over Egg Noodles
Tonight's dinner was a request from my Husband. I had been making my marinara sauce all day long and figured I'd try a new meatball recipe I was playing with in my head. He liked the meatball idea, but wanted me to make an old favorite of his, Turkey Meatballs with Mushroom Sauce. Now, I am not a huge fan of the canned cream of "whatever" soups. Too much sodium, and often they taste "funny". But, this recipe is one exception.
Fortunately, this dish lends itself well to being doubled. If you do this, you should definitely cook the meatballs in batches. I tend to make smaller, bite-size meatballs and can get about 35 out of 1 pound of ground turkey. If you double the recipe, it does freeze very well, which is nice because all you have to do is defrost and cook up some egg noodles and dinner is on the table in no time at all. This is by no means gourmet, but it is tastey and filling. It does hit the right "spot" on a cold Winter day... and, today I am not so sure it made it out of the 20's here!
Turkey Meatballs in Mushroom Sauce
- 1 pound lean ground turkey breast
- 1/2 medium onion, finely chopped
- 2 teaspoons garlic powder
- 2 teaspoons Lawry's Seasoning Salt
- 1 can cream of mushroom soup (I use Campbell's Healthy Request)
- 2-3 tablespoons olive oil
- Heat about 2-3 teaspoons olive oil in a skillet on medium-high heat. Sauté chopped onions until soft - about 3-5 minutes.
- In a large bowl, combine ground turkey, sautéed onions, garlic powder and seasoning salt. Mix together with your hands. Form into small meatballs - about 1-inch in diameter.
- Heat another 2 tablespoons olive oil in skillet, add meatballs and cook until browned on all sides. Add cream of mushroom soup and about 1/2 a can of water. Stir gently to mix together. Bring to a boil, then lower heat to low and simmer about 10-12 minutes (or until meatballs are fully cooked).