This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2002-3-16-23-39-27

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Turkey Meatballs in Tomatoe Cream Sauce

From the Kitchen of Mark Rich & Laura Goad,
2002-03-16
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.
Prep Time:
  

Cook Time:
  

Categories:
 American
 Entree

Yields:
 30 Meatballs

Ingredients

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

Equipment

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

Directions

  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.