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moms tomato soup meatballs

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Turkey

Mom's Tomato Soup Meatballs

My mom's tomato soup meatballs are the only recipe my family makes religiously every

Ingredients

  • 2 pounds ground turkey (1 pound of dark meat, 1 pound white meat)
  • 2 celery stalks, super finely diced
  • 1/2 cup sweet onion, super finely diced
  • 1 teaspoon minced garlic
  • 1 teaspoon soy sauce
  • 1/2 cup creamy tomato soup
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • 1 teaspoon dry mustard powder
  • 2 tablespoons ground ginger
  • 1 dash kosher salt
  • 1 dash freshly ground black pepper
  • For the sauce:
  • 1 1/2 quarts creamy tomato soup
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons ground ginger, or to taste
  • 2 teaspoons soy sauce
  • 3/4 cup light brown sugar
  • 1 small bunch finely chopped tarragon, for garnish (optional)

Directions

  • To make the meatballs: Preheat the oven to 425°F.
  • Combine the ingredients in a large mixing bowl (I like to use my hands to squish everything together). Once well combined, form into medium-size meatballs—you should be able to make roughly 24 to 28.
  • Place the meatballs on a greased baking sheet and bake for 20 to 25 minutes, until browned and cooked through.
  • Place the cooked meatballs in a 2 ½-quart casserole dish.
  • While the meatballs cook, make the sauce: Combine the ingredients (except the tarragon) in a large pot and heat over medium-low until all the ingredients are fragrant, about 10 to 15 minutes. (The brown sugar should be fully dissolved and the ground ginger should be well distributed.)
  • Pour the sauce over the cooked meatballs, cover with aluminum foil, and refrigerate overnight. (You can also serve them straight away with the sauce.)
  • If serving the next day, let the meatballs come up to room temperature and reheat in the oven at 325-350°F for 20 to 30 minutes. Sprinkle with chopped tarragon and serve.

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