Provided by Campbell's Kitchen
Thoroughly mix the turkey, rice, egg, oregano, garlic powder and black pepper in a large bowl. Shape the mixture firmly into 25 meatballs.
Heat the sauce in a 12-inch skillet over medium heat. Add the meatballs and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the meatballs are cooked through.
Serving Suggestion: Serve with a Caesar salad and sautéed broccoli rabe with garlic or broccoli flowerets. For dessert serve oatmeal raisin cookies.
This recipe has been added to the following public cookbooks:
Double "B"'s cookbook,
my cookbook,
taylor and jones,
sandy's recipes,
billys notable cooking
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | WinnieBK
09/01/08 11:25 AM | Amt of riceI too, did not like so much rice...then I saw it says two cups of cooked rice...not two cups of rice cooked..hmmm. maybe that is the pblm. |
| ★ ★ ★ ★ ☆ | dwnes2
07/27/08 10:46 PM | Hadn't had these since I was a kid.My mom used ground beef. I took suggestions and only used 1 cup of rice, and added 1 1/2 tsp of chopped dried onion. I also browned them off in cooking spray before adding to the sauce. They could have used a little salt in the mix, but otherwise was great. I add just a bit of salt next time. I will be adding this to my list of weeknight dinners. |
| ★ ★ ★ ★ ☆ | Stepasideclyde
05/06/08 05:35 PM | STEPASIDE RICELIKE OTHERS - WAY TO MUCH RICE! CUT BY 1/2, & ENJOY! |
| ★ ★ ★ ★ ☆ | souzamann
04/27/08 08:26 PM | Porcupine MeatballsI just finished making these and they were a hit. I used a bit less rice and browned the meatballs before adding the sauce. I also mixed a can of diced fire-roasted tomatoes with the sauce. It was wonderful. |
| ★ ★ ★ ★ ★ | gramzca
04/27/08 06:40 PM | Really GoodI suggest cutting the rice in 1/2, browning the meatballs then adding the sauce and serving it over the remaining cooked rice with some sauce. Also a little minced onion was really good in the meatballs. All in all...a great base. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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