Let's Talk Turkey...

I love meatballs!  Any kind I love 'em all.  Even those swedish meatballs that sometimes people make a little too sweet for my taste I will eat them and smile.  This dish can be made with beef or turkey.  I like turkey it's alot leaner and healthier for you and you really can't taste the difference!  It's four ingredients and it makes the best gravy once again!!  Just like the Golden Chicken these meatballs can be served over taters, noodles or like tonight we had it over white rice.  I know all the hype about brown rice, but sorry I have tried it and just like it at all:(

When you have the meat and the onions all mixed up I will try to explain this step the best way I can.  Pinch off whatever size you want the meatballs to be.  Pretend you have a ball glove in your left hand and toss pretty hard the meatball into the left hand just like you were catching a ball.  Do this three times, I know this sounds silly, BUT, I have yet to have any meatballs fall apart during cooking!  It like packs it down or something, plus I just like doing it, ha!

Anyways, onto the recipe...

Meatballs and Gravy

2 lbs. ground turkey
1 large onion or two medium size onions diced
2 cans Campbell's Cream of Mushroom soup (do not dilute)
2 soup cans of milk

Place meat in large bowl and dump in a lot of diced onions.  Season generously with salt and pepper.  Mix with your bare hands until all of the onions are mixed into the meat.  Prepare your gravy by taking the soups and mixing it with the milk.  Whisk until all lumps have been removed.  Set aside.  Place large dutch oven or large skillet on burner and heat on about medium.  After a couple of minutes pour in 3 to 4 TBSP. of olive oil.  Swirl around pan to coat it.  Make the meatballs using the step I mentioned above and then place in hot skillet.  Continue until pan is full, but you still have room to flip them when one side is done.  You will not cook these all the way through at this point you are just browning them on two sides.

When they are golden brown on both sides gently remove them setting them on a plate to collect all the drippings while the remaining meatballs cook.  When browned remove from pan placing them with the other meatballs.  Do not drain or scrape any of the goodies from the bottom!!  Add your soup mixture and gently stir from the bottom and all those tiny pieces of delectable goodness will loosen and can be easily stirred into the gravy.  Now we're really cookin'!  When gravy is well blended add the meatballs one by one and place into the gravy.  Be sure to scrape the plate they were resting on right into the skillet.  Turn fire down and cook on low for the remainder of the time.

Cook for about 90 minutes slightly covered.  About every 20 minutes or so just give the meatballs a jiggle to make sure they are not stuck to the bottom.  About the last 30 minutes stir more frequently as the gravy will begin to thicken up and they might begin to stick to the bottom, just stir from the bottom.  You can tell when it is done because the gravy will be golden in color.  Bon Appetit...