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.
- 1 pound ground turkey I 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 used 1 envelope of Aldi's onion recipe, soup, and dip mix. It is equal to 4 Tablespoons.
- ¼ teaspoon nutmeg
- 1 can cream of mushroom soup
- ½ cup sour cream
- milk optional
-
Combine ground turkey, cream cheese, fresh bread crumbs, dry onion soup mix, and nutmeg.
-
Form mixture 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.
-
Combine cream of mushroom soup and sour cream.
-
You can add more sour cream and milk to thin down the sauce if you think it is too thick.
-
Add mixture to the cooked meatballs and heat until sauce is warmed to desired temperature.
-
Serve the meatball mixture over egg noodles or rice.
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This is very similar to the recipe I make only I have never added sour cream to the soup. I am going to try that. Sounds yummy.
It is yummy– a pleaser for all ages!
MMM this sounds like the perfect comfort food, I need to try this when the weather gets cooler, Thanks for hosting!
We have been trying to eat less red meat in our diet, so these turkey meatballs would be a nice change. Is it kind of like a stroganoff?
Yes, but more creamy. It doesn’t have the mushroom taste.