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| Swedish Turkey Meatballs with Cream of Mushroom Soup |
"After searching high and low for a nummy ground turkey Swedish meatballs recipe all 4 kiddos and the husband would love, I decided to just come up with my own using ground turkey and lots of creamy mushroom soup sauce."
Ingredients :
- Meatballs:
- 2 teaspoons vegetable oil, or as needed
- 1/2 cup milk
- 2 eggs
- 1 1/2 pounds ground turkey, or more to taste
- 1 cup crushed chicken-flavored crackers (such as Nabisco® Chicken in a Biscuit)
- 1/2 onion, minced
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground black pepper
- Sauce:
- 2 (10.75 ounce) cans cream of mushroom soup
- 2 (10.75 ounce) cans condensed golden mushroom soup
- 1 (12 fluid ounce) can evaporated milk
- 1 (8 ounce) carton sour cream
- 1/2 pound baby portobello mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 (16 ounce) package egg noodles
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H20M |
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- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet and a 2-quart casserole dish.
- Whisk milk and eggs together in a bowl. Add turkey, crackers, onion, salt, nutmeg, and black pepper. Mix well. Shape into 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 20 minutes. Drain meatballs on paper towels and transfer to the prepared casserole dish. Leave oven on.
- Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream, mushrooms, and garlic in a large bowl; stir until smooth. Pour over the meatballs in the casserole dish.
- Bake in the hot oven until bubbling, about 40 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Serve meatballs and gravy over hot noodles; sprinkle with Parmesan cheese before serving.
Notes :
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