 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
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 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:
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.
|
|