Okay, not so this title may be a bit deceiving as these are NOT Italian style meatballs…but they are super yummy 🙂
I have been slacking a lot lately in the kitchen. Poor Steve has had to pick up the slack. So tonight, I decided to make him a real “boy meal” meatballs & all.
This recipe was inspired by (and heavily adapted) from a recipe in the Emanuel Ev. Lutheran Church 100th Anniversary Cookbook. WHEW! What a name! This cookbook used to be my grandma’s, before she passed away. Grandma was an amazing cook. Really amazing. So now, whenever I cook her recipes, or from her cookbooks~ I spend time thinking about her.
This recipe was originally called “Beef Balls with Gravy” by Arline Algiers.
I think a more appropriate name would be something like:
Savory Turkey Meatballs (over noodles?) 🙂
- 1 lb ground turkey
- 3/4 c. evaporated skim milk
- 3/4 c. plain breadcrumbs
- 1/2-3/4 c. grated Parmesan cheese
- 3 green onions, diced
- 1 egg
- 2 cloves garlic
- salt & pepper to taste
- flour for rolling
- 1 can cream of chicken (this is what I used, the original recipe called for cream of mushroom… I would stick with the original recipe next time… I just didn’t have any!)
- 3/4 c. water
- 1/2-3/4 c. (ish of evaporated milk, I just dumped in what was left of the can)
- 1 handful of mushrooms (white button), sliced
- 1/2 green pepper diced
- Noodles or couscous or rice
Start by sauteing the mushroom & green pepper in a skillet with a touch of olive oil. When they are fully cooked, empty into a small bowl. Set aside. Get a large plate out & dump about 1/2 c. of flour on the plate. Spread it out.
In a large bowl, combine the meat, 3/4 c. evaporated milk, bread crumbs, green onions, parmesan cheese, egg, salt, & pepper. Grate in the garlic with a microplane (or just finely chop). The milk in the mixture makes these meatballs UNBELIEVABLY moist. You may need to add in more bread crumbs or parm to make the meatball “hang” together. Mix with your hands until just combined. Don’t over mix b/c the meat will come out tough? (I think?? 🙂 that’s what I’ve been told… meat overhandled = bad).
Grab the flour plate. To make the meatballs, pull of a piece about the size of what you’d use to make a chocolate chip cookie & roll it into a ball. Then put it on the flour plate. I usually did this in batches. I’d make about 10 meatballs, then roll them in the flour. Once all of the meatballs are rolled & floured, you’ll want to brown them up before baking.
Put a small amount of the oil in a fry pan. Brown the meatballs (in batches) on all side until just lightly browned. Place the lightly browned meatballs into a 9×13 pan.
Grab your small bowl with the green pepper & mushrooms. Mix in the remaining evaporated skim milk, 1 can cream of chicken (or cream of mushroom), 3/4 c. water, and some pepper. Next time, I would try to season this up a bit as well… it was a touch bland.
Pour the sauce mixture over the meatballs & bake at 350 for approx 30 minutes. Serve over noodles or rice.
YUM! This makes a FULL pan of meatballs, we had lots of leftovers.
These things literally just melt in your mouth. Enjoy!
Oh! I ate this with couscous day 2 & LOVED it… just a bit of parmesan in the couscous & we were all SET. AMAZING!