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Turkey Potato Meatballs Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 10 servings

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

Nutritional Facts

1 each: 218 calories, 8g fat (0g saturated fat), 55mg cholesterol, 263mg sodium, 20g carbohydrate (0g sugars, 0g fiber), 16g protein Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.

Directions

  1. 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.
Originally published as Turkey Potato Meatballs in Country Woman January/February 1999, p36


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MY REVIEW
Lexilea87 25037
Reviewed Sep. 19, 2012

"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."

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