Meatballs In Mushroom Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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I like to make these savoury meatballs ahead of time and freeze them. I cook them as needed and serve over pasta, or rice or serve them as appetizers. Ingredients:
500 g lean ground turkey |
1 egg, beaten |
1/2 c bread crumbs |
1/4 c rolled oats |
1/4 c chopped onions |
1 clover garlic, minced |
2 tsp mustard |
1 tsp seasoning salt |
1/2 tsp pepper |
1 tsp dried chilli flakes (optional) |
1 c white wine |
1 10 oz can cream of mushroom soup |
Directions:
1. Mix all ingredients except wine and mushroom soup. Put in fridge for 20 minutes. Form 2.5 cm balls and line shallow baking sheet. You can either freeze the meatballs and put in a Ziplock bag for later use. Or cook in a 450 F oven for 10 minutes. Test for doness. Allow to cool. In a sauce pan, put mushroom soup and wine up to boil. Stir out all the lumps. Taste for seasoning. Coat meatballs with mushroom sauce and skewer with a cocktail pick. Enjoy!
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