Swedish Turkey Meatballs with Cream of Mushroom Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 500 Calories

Ingredients

• 2 eggs
• ½ cup milk
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• ½ onion, minced
• 1 (16 ounce) package egg noodles
• 2 (10.75 ounce) cans condensed golden mushroom soup
• 2 teaspoons vegetable oil, or as needed
• 2 (10.75 ounce) cans cream of mushroom soup
• 1 (8 ounce) carton sour cream
• 1 ½ pounds ground turkey, or more to taste
• 1 cup crushed chicken-flavored crackers (such as Nabisco® Chicken in a Biscuit)
• ½ pound baby portobello mushrooms, sliced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet and a 2-quart casserole dish.

Step 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.

Step 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.

Step 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.

Step 5

Bake in the hot oven until bubbling, about 40 minutes.

Step 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.