Some things never get old, including this classic. We’ve updated the recipe a bit to use ground turkey that’s gently seasoned with nutmeg and onion for perfect flavor. Cream of mushroom soup combined with beef broth delivers rich flavor and a velvety sauce.
cost per recipe: $10.11
The price is determined by the national average.
pound ground turkey or ground beef
cup plain panko (Japanese-style bread crumbs)
small onion, minced (about 1/4 cup)
teaspoon kosher salt
teaspoon ground nutmeg
tablespoons vegetable oil
cup Swanson® 50% Less Sodium Beef Broth
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
tablespoons sour cream
cups hot cooked egg noodles (from about 8 ounces dry)
tablespoon chopped fresh parsley
Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl. Shape the turkey mixture firmly into about 20 meatballs.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Pour off any fat.
Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through. Serve the meatballs and sauce over the noodles. Sprinkle with the parsley.