Turkey Potato Meatballs
2 medium potatoes, peeled and shredded
1 small onion, grated
2 medium carrots, grated
1/2 cup dry bread crumbs
1 egg
1/8 teaspoon pepper
1 1/2 pounds ground turkey
1 tablespoon shortening
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3 cups milk
1/2 cup uncooked instant rice
In a large bowl, combine potatoes, onion, carrots, bread crumbs, egg and pepper. Add turkey; mix well. Shape into 1 inch balls. In a skillet, brown meatballs in shortening; set aside. In an ungreased 13 by 9 by 2 inch baking dish, combine soup, milk and rice; stir in meatballs. Cover and bake at 350 degrees for 30 to 35 minutes, or until meatballs are no longer pink.
Makes 10 servings.
2 medium potatoes, peeled and shredded
1 small onion, grated
2 medium carrots, grated
1/2 cup dry bread crumbs
1 egg
1/8 teaspoon pepper
1 1/2 pounds ground turkey
1 tablespoon shortening
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3 cups milk
1/2 cup uncooked instant rice
In a large bowl, combine potatoes, onion, carrots, bread crumbs, egg and pepper. Add turkey; mix well. Shape into 1 inch balls. In a skillet, brown meatballs in shortening; set aside. In an ungreased 13 by 9 by 2 inch baking dish, combine soup, milk and rice; stir in meatballs. Cover and bake at 350 degrees for 30 to 35 minutes, or until meatballs are no longer pink.
Makes 10 servings.
