Baked Ground Turkey Porcupine Meatballs
Even though I've also reduced some of the fat and cholesterol these are still a huge favorite of my family and friends.
Family tradition is to serve these with mashed potatoes, and cream style corn, or if you're feeling ambitious, corn pudding.
Featured Pinch Tips Video
- 2 lb
- lean ground turkey
- 1/2 c
- uncooked long grain rice
- 1/2 c
- egg beaters, or egg substitute
- 1 medium
- onion, finely chopped
- 1 tsp
- mrs. dash onion herb seasoning
- sea salt & freshly ground pepper to taste
- 2 can(s)
- campbell's healthy request cream of tomato soup
- 1 Tbsp
- worcestershire sauce
- 1 can(s)
1Mix first 6 ingredients well; shape into 24 meatballs; put into a lightly sprayed 2 qt. baking dish. (I generally use a 9X13", or slightly larger glass dish)
2This is my "easy meatball assembly" trick:
Cover your cutting board with wax, or parchment paper. Take the meatball mixture and shape into a long, thin rectangle; Use your knife to score the meat into even size portions; pinch off segments & roll well to form the meatballs; Place into greased pan.
3Preheat oven to 350 degrees
4Mix soup with water and Worcestershire Sauce; pour over the meatballs; The liquid should pretty well cover the meatballs, so add more water, if necessary.
5Cover tightly with aluminum foil; bake for 1-1/2 hours, gently stirring 2 times during baking, making sure to tightly seal after each turn. If the meatballs are well covered, I skip stirring or turning them.
6If you want a thicker sauce, when meatballs are done, remove foil cover and leave in oven about 10 more minutes.