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Turkey Meatballs in Tomato Cream Sauce

This recipe has been adapted from a few of my favorite meatball recipes. It's low fat with no eggs. People are always suprized to find turkey underneath the sauce. It's great for kids and grownups alike.
Print Recipe
Servings: 30 Meatballs
Course: Entree
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs. ground turkey
  • 1/4 cup leeks or onions ,minced
  • 4 large mushrooms minced
  • 4 tbsp Italian bread crumbs
  • 1/2 cup plain yogurt
  • 1/4 tsp ground rosemary
  • 1/8 tsp garlic powder
  • 1/2 tsp parsley flakes
  • 2 tsp parmesan cheese grated
  • olive oil
  • 1 can tomato soup
  • 4 oz sour cream
  • 1/2 cup plain yogurt
  • 1/2 tsp oregano
  • pepper
  • salt
  • 4 cups rice or noodles ,cooked
  • 1/2 cup parmesan cheese shredded

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • 14" frying pan

Method
 

  1. Prepare leeks and mushrooms. Combine with turkey, bread crumbs, and yogurt in large bowl until well blended. Add rosemary, garlic powder and cheese. Form into ~30 meatballs
  2. In separate bowl, mix tomato soup, sour cream, other 1/2 cup yogurt and oregano until pale orange for sauce. Add salt and pepper to taste.
  3. Heat frying pan to medium, and sautee meatballs in olive oil. Cook for ~10 minutes or until lightly browned, rotating and flipping frequently. Drain of excess moisture.
  4. Add sauce mixture to pan and coat meatballs. Bring mixture to slight boil until meatballs are cooked through. Serve on rice.