BAKED GROUND TURKEY PORCUPINE MEATBALLS
My mom used to make porcupine meatballs in her pressure cooker. When I did not have a pressure cooker, I came up with this adaption by baking the meatballs. Even though I've also reduced some of the fat and cholesterol these are still a huge favorite of my family and friends. Family tradition is to serve these with mashed...
Provided by Diana Perry
Categories Casseroles
Time 2h
Number Of Ingredients 9
Steps:
- 1. Mix first 6 ingredients well; shape into 24 meatballs; put into a lightly sprayed 2 qt. baking dish. (I generally use a 9X13", or slightly larger glass dish)
- 2. This is my "easy meatball assembly" trick: Cover your cutting board with wax, or parchment paper. Take the meatball mixture and shape into a long, thin rectangle; Use your knife to score the meat into even size portions; pinch off segments & roll well to form the meatballs; Place into greased pan.
- 3. Preheat oven to 350 degrees
- 4. Mix soup with water and Worcestershire Sauce; pour over the meatballs; The liquid should pretty well cover the meatballs, so add more water, if necessary.
- 5. Cover tightly with aluminum foil; bake for 1-1/2 hours, gently stirring 2 times during baking, making sure to tightly seal after each turn. If the meatballs are well covered, I skip stirring or turning them.
- 6. If you want a thicker sauce, when meatballs are done, remove foil cover and leave in oven about 10 more minutes.
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