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Swedish Turkey Meatballs with Cream of Mushroom Soup

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"After searching high and low for a nummy ground turkey Swedish meatballs recipe all 4 kiddos and the husband would love, I decided to just come up with my own using ground turkey and lots of creamy mushroom soup sauce."
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1 h 20 m servings 500 cals
Original recipe yields 12 servings

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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet and a 2-quart casserole dish.
  2. Whisk milk and eggs together in a bowl. Add turkey, crackers, onion, salt, nutmeg, and black pepper. Mix well. Shape into 1-inch balls and place on the prepared baking sheet.
  3. Bake in the preheated oven until browned, about 20 minutes. Drain meatballs on paper towels and transfer to the prepared casserole dish. Leave oven on.
  4. Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream, mushrooms, and garlic in a large bowl; stir until smooth. Pour over the meatballs in the casserole dish.
  5. Bake in the hot oven until bubbling, about 40 minutes.
  6. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Serve meatballs and gravy over hot noodles; sprinkle with Parmesan cheese before serving.

Nutrition Facts

Per Serving: 500 calories; 23.4 g fat; 46.5 g carbohydrates; 26.1 g protein; 130 mg cholesterol; 1171 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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