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Turkey Potato Meatballs Recipe

This hearty "meat-and-potatoes" dish is one of my husband's favorite meals. We like them better than traditional ground beef meatballs. Topped with a mushroom soup-based sauce, they're very savory and satisfying.—Kathy Rusert, Mena, Arkansas

This recipe is:

Diabetic Friendly

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Turkey Potato Meatballs Recipe

Prep: 20 min. Bake: 30 min.

Yield: 10 Servings

20 30 50

Ingredients

2 medium potatoes, peeled and shredded
1 small onion, grated
2 medium carrots, grated
1/2 cup dry bread crumbs
1/4 cup egg substitute
1/8 teaspoon pepper
1-1/2 pounds ground turkey
1 tablespoon shortening
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1-1/3 cups fat-free milk
1/2 cup uncooked instant rice

Directions

In a large bowl, combine the first six ingredients. Add turkey; mix well. Shape into 1-in. balls. In a skillet, brown meatballs in shortening; set aside. In an ungreased 13-in. x 9-in. baking dish, combine soup, milk and rice; stir in meatballs. Cover and bake at 350° for 30-35 minutes or until meatballs are no longer pink. Yield: 10 servings.

Nutritional Facts One serving equals 218 calories, 8 g fat (0 saturated fat), 55 mg cholesterol, 263 mg sodium, 20 g carbohydrate, 0 fiber, 16 g protein. Diabetic Exchanges: 1-1/2 meat, 1 starch, 1 vegetable.

Originally published as Turkey Potato Meatballs in Country Woman January/February 1999, p36

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Turkey Potato Meatballs

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(1-1) of 1 reviews

Reviewed on Sep. 19, 2012 by Lexilea87

This dish has potential but was incredibly bland. The meatballs could use more spices, same with the rice and cream of mushroom soup combination. I will make this again but only to find a way to make it taste better.