Tasty Tuesdays: Turkey Meatballs with Creamy Sauce

Every year, my sister and I make dinner for my mom for Mother’s Day, and this has been the “go-to” recipe for at least the past three years. Now that I have moved away from my family, I no longer have the privilege of making this recipe for my mom; but I saw my sister posting in our family group chat how my mom was requesting these for her birthday.

I knew that all the adults liked these meatballs in their creamy sauce; but what surprised me is how much my oldest three children loved them! My oldest daughter has requested this recipe for her birthday too! I tripled this recipe for 8 adults and 5 children, but one recipe is supposed to be enough for 4 adults. I have included the original recipe and how I have adapted it.

Recipe for Turkey Meatballs with Creamy Sauce

In a mixing bowl, combine:

• 1 pound ground turkey (I just used Aldi’s frozen package, but I have used fresh ground turkey in the past.)
• 1-3 ounce package of cream cheese  (For a triple recipe, I used 1-8 ounce package of cream cheese)
• 1 cup fresh bread crumbs
• 2 Tablespoons dry onion soup mix (for a triple recipe, I just used 1 envelope of Aldi’s onion recipe, soup, and dip mix. It is equal to 4 Tablespoons.)
• ¼ teaspoon nutmeg

Form and cook the meatballs:

• Form into 1½ inch balls.
• Heat 2 Tablespoons oil in a non-stick pan. 
• Brown meatballs on all sides for 8-10 minutes.
• Reduce the heat to medium and cover  the pan. Cover and simmer for 4-6 minutes or until cooked through. I then put the meatballs in a container in the refrigerator to take to my mom’s house after church. I  did not mix up the sauce until after church. You could make up the meatballs the night before.

Make the sauce that goes with the meatballs:

In a separate bowl, combine:

• 1 can cream of mushroom soup *
• ½ cup sour cream *

*This is what I change the most. I think the sauce is too thick the way the recipe makes it,  and there is also not enough of it. For the triple batch of meatballs, I combined 4 cans of soup, 2½ c. sour cream, and some milk to thin it down. First, I combined the soup and sour cream. Secondly, I added that mixture to the cooked meatballs. Finally, I added the desired amount of milk until the sauce reached the consistency I desired. If you like it thick, then do not add the milk. If you like it thinner or want the sauce to stretch, add some milk.

Serve the meatball mixture over egg noodles or rice.

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