Friday, February 1, 2008

Sour Cream Meatballs

  • 1/4 C dry bread crumbs
  • 1/2 C grated peeled potato
  • 2 Tbsp finely chopped onion
  • 2 Tbsp beaten egg
  • 1/8 tsp garlic powder
  • 1/4 tsp pepper, divided
  • 1/2 pound ground turkey
  • 3/4 C water
  • 2/3 C condensed cream of mushroom soup, undiluted
  • 1/2 C sour cream
  • 1/3 C canned mushroom stems and pieces, drained
  • 4 1/2 tsp onion soup mix
  • hot cooked egg noodles

1. In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 tsp pepper. Crumble turkey over mixture and mix well.
2. Shape into 1 1/2 inch balls. Place in a shallow 1qt baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix, and remaining pepper, pour over meatballs.
3. Bake, uncovered, at 350°F for 30-40 minutes or until meat is no longer pink. Serve with noodles.

Robyn's notes: I didn't peel the potato before grating it. This was easy, although not quick, about an hour total time. Had a surprising amount of flavour.

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