Turkey Meatball Stroganoff

1. 1

   Make meatballs by combining the first 10 ingredients in a large bowl and mixing well with your hands.

2. 2

   Form 2-inch diameter meatballs and brown in a large nonstick skillet on medium-high, about 5 minutes.

3. 3

   After meatballs are browned on all sides, add chicken broth and simmer until they are cooked through with no pink in the middle, about 10 minutes.

4. 4

   Take out meatballs and put them in a warmed serving dish.

5. 5

   The broth left in the skillet should be reduced to about 1/2 to 1/3 volume.

6. 6

   With the heat on low, add the mushroom soup and mix well.

7. 7

   Without boiling or simmering, add the sour cream and the mushrooms and stir until smooth.

8. 8

   Put the meatballs back in the sauce and heat through if necessary.

9. 9

   Serve over 10 ounces of cooked egg noodles that have been lightly buttered and parsleyed.

10. 10

    Makes enough for 8 or you can freeze half to eat at a later date.

11. 11

    The recipe makes about 24 meatballs.

* Per serving · 4 servings · Values may vary.