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.
2 lblean ground turkey
1/2 cuncooked long grain rice
1/2 cegg beaters, or egg substitute
1 mediumonion, finely chopped
1 tspmrs. dash onion herb seasoning
·sea salt & freshly ground pepper to taste
2 can(s)campbell's healthy request cream of tomato soup
1 Tbspworcestershire sauce
How to Make Baked Ground Turkey Porcupine Meatballs
- 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)
- 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.
- Preheat oven to 350 degrees
- 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.
- 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.
- If you want a thicker sauce, when meatballs are done, remove foil cover and leave in oven about 10 more minutes.