baked ground turkey porcupine meatballs

Name: Baked Ground Turkey Porcupine Meatballs
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 pound(s) lean ground turkey; 1/2 cup(s) uncooked long grain rice; 1/2 cup(s) egg beaters, or egg substitute; 1 medium onion, finely chopped; 1 teaspoon(s) mrs. dash onion herb seasoning; - sea salt & freshly ground pepper to taste; 2 can(s) campbell's healthy request cream of tomato soup; 1 tablespoon(s) worcestershire sauce; 1 can(s) water

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Diana Perry

Martinez, GA

Updated on Jun 4, 2014

My mom used to make porcupine meatballs in her pressure cooker. When I did not have a pressure cooker, I came up with this adaption by baking the 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.

Rate

prep time 30 Min

cook time 1 Hr 30 Min

method Bake

yield 6 to 8

Ingredients

2 pounds lean ground turkey
1/2 cup uncooked long grain rice
1/2 cup egg beaters, or egg substitute
1 medium onion, finely chopped
1 teaspoon mrs. dash onion herb seasoning
- sea salt & freshly ground pepper to taste
2 cans campbell's healthy request cream of tomato soup
1 tablespoon worcestershire sauce
1 can water

How To Make baked ground turkey porcupine meatballs

Step 1

Mix 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)

Step 2

This 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.
Step 3

Preheat oven to 350 degrees
Step 4

Mix soup with water and Worcestershire Sauce; pour over the meatballs; The liquid should pretty well cover the meatballs, so add more water, if necessary.
Step 5

Cover 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.
Step 6

If you want a thicker sauce, when meatballs are done, remove foil cover and leave in oven about 10 more minutes.
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