Turkey Swedish Meatballs

First, let me tell you that I joined a gym.  All I can say is:  “OH MY GOD!”  The elliptical is a torture devise.  All right, so I’m over-exaggerating; but it’s not fun.  Everyone tells me it will get better.  I say:  “LIARS.”  I’ll keep you updated.

As for the recipe of the week, I have decided to reduce the fat in one of my own original recipes that I created years ago.  I have given many parties—from Halloween to Christmas—and everyone’s favorite dish has always been my Turkey Swedish Meatballs.   Originally, I made them with ground beef.  A few years ago, I decided to use turkey instead; because many of my friends were cutting down on their intake of beef.  Now, the trick is to reduce the fat in the sauce.  After a few tries, I think I got it right; but you be the judge.  Try them and tell me what you think.  Oh, and there is an added bonus:  any leftover turkey mixture can be made into a meatloaf, topped with the reduced fat sauce.  Let me tell you, it tastes great.  Try the meatballs for a party or the meatloaf version for dinner.  Either way, enjoy and let me know what you think.  I so want to hear your feedback—so post-post-post.

Until next Monday, have a great one.

Greg

Ingredients

2 ½ pounds of chopped turkey

4 cans of regular Campbell’s Golden Mushroom Soup

1 can of Campbell’s Healthy Choice Cream of Mushroom Soup

2 cups of Fat Free Half and Half

1 egg beaten

3 tablespoon of Worcestershire Sauce

2 cups seasoned bread crumbs

Olive Oil Pam

Salt to taste

Spray a baking pan with Olive Oil Pam.  In a large bowl, mix the ground turkey, 1 can of Campbell’s Golden Mushroom Soup, one beaten egg, 1 tablespoon of Worcestershire Sauce, and 2 cups of seasoned bread crumb.  Salt to taste.  Shape into small meatballs—about one-inch in diameter.  Place the meatballs on the Pam-sprayed baking pan and bake at 350 degrees for fifteen minutes or until browned.  Check occasionally to prevent over-browning. 

Make the sauce while the meatballs are baking.  In a medium pot combine 1 can of Campbell’s Healthy Choice Cream of Mushroom Soup, 3 cans of Campbell’s regular Golden Mushroom Soup, 2 tablespoons of Worcestershire Sauce, and 2 cups of Fat Free Half and Half.  Heat to boiling then simmer for about ten minutes, stirring occasionally.  Drop the baked meatballs into the sauce and continue to simmer for ten additional minutes.  Stir often to prevent sticking.  If you feel the sauce is getting too thick, add a little more of the Fat Free Half and Half.  Serve hot in a chafing dish or in a large bowl.

To make a meatloaf:

Mix the meatball ingredients as above and shape into a loaf or two smaller loaves if you so desire.  Bake at 350 degrees for forty minutes or until cooked.  Make the sauce as above and pour over the meat loaf when serving.