Swedish Turkey Meatballs with Cream of Mushroom Soup recipe
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Ingredients
- 2 teaspoons vegetable oil, or as needed ½ cup milk 2 eggs 1 ½ pounds ground turkey, or more to taste 1 cup crushed chicken-flavored crackers (such as Nabisco® Chicken in a Biscuit) ½ onion, minced 1 teaspoon salt 1 teaspoon ground nutmeg 1 teaspoon ground black pepper 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 ½ pound baby portobello mushrooms, sliced 2 cloves garlic, minced 1 cup grated Parmesan cheese 1 (16 ounce) package egg noodles
Nutrition Info
- 500 caloriescarbohydrate: 46.5 gcholesterol: 130.4 mgfat: 23.4 gfiber: 2.5 gprotein: 26.1 gsaturatedFat: 8.8 gservingSize: -sodium: 1170.9 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Swedish Turkey Meatballs with Cream of Mushroom Soup
Directions
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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.