Sour Cream Meatballs

• 1/4 C dry bread crumbs
• 1/2 C grated peeled potato
• 2 Tbsp finely chopped onion
• 2 Tbsp beaten egg
• 1/8 tsp garlic powder
• 1/4 tsp pepper, divided
• 1/2 pound ground turkey
• 3/4 C water
• 2/3 C condensed cream of mushroom soup, undiluted
• 1/2 C sour cream
• 1/3 C canned mushroom stems and pieces, drained
• 4 1/2 tsp onion soup mix
• hot cooked egg noodles

1. In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 tsp pepper. Crumble turkey over mixture and mix well.
2. Shape into 1 1/2 inch balls. Place in a shallow 1qt baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix, and remaining pepper, pour over meatballs.
3. Bake, uncovered, at 350°F for 30-40 minutes or until meat is no longer pink. Serve with noodles.


Robyn's notes: I didn't peel the potato before grating it. This was easy, although not quick, about an hour total time. Had a surprising amount of flavour.