- Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl. Shape the turkey mixture firmly into about 20 meatballs.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Pour off any fat.
- Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through. Season to taste. Serve the meatballs and sauce over the noodles. Sprinkle with the parsley.
Tips
If preparing using Unsalted Cream of Mushroom you can add salt to taste. Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 118 mg of sodium per serving, but you can add less or more to make it right for you.
Want to make enough to serve 10? Use a 22.6-ounce can of Campbell's® Condensed Cream of Mushroom Soup and double the remaining ingredients. Cook in a 6-quart saucepan (you'll need to brown the meatballs in 2 batches- if you do it all at once they won't brown as well).
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Directions
- Thoroughly mix the turkey, egg, bread crumbs, onion, salt and nutmeg in a large bowl. Shape the turkey mixture firmly into about 20 meatballs.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until well browned on all sides (make sure the skillet and oil are hot before adding the meatballs to prevent sticking). Pour off any fat.
- Add the broth to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and sour cream. Reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through. Season to taste. Serve the meatballs and sauce over the noodles. Sprinkle with the parsley.
Tips
If preparing using Unsalted Cream of Mushroom you can add salt to taste. Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 118 mg of sodium per serving, but you can add less or more to make it right for you.
Want to make enough to serve 10? Use a 22.6-ounce can of Campbell's® Condensed Cream of Mushroom Soup and double the remaining ingredients. Cook in a 6-quart saucepan (you'll need to brown the meatballs in 2 batches- if you do it all at once they won't brown as well).