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Turkey Potato Meatballs

This hearty "meat-and-potatoes" dish is one of my husband's favorite meals. We like them better than traditional ground beef meatballs. Topped with a mushroom soup-based sauce, they're very savory and satisfying.—Kathy Rusert, Mena, Arkansas
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    10 servings


  • 2 medium potatoes, peeled and shredded
  • 1 small onion, grated
  • 2 medium carrots, grated
  • 1/2 cup dry bread crumbs
  • 1/4 cup egg substitute
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground turkey
  • 1 tablespoon shortening
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1-1/3 cups fat-free milk
  • 1/2 cup uncooked instant rice


  • In a large bowl, combine the first six ingredients. Add turkey; mix well. Shape into 1-in. balls. In a skillet, brown meatballs in shortening; set aside. In an ungreased 13-in. x 9-in. baking dish, combine soup, milk and rice; stir in meatballs. Cover and bake at 350° for 30-35 minutes or until meatballs are no longer pink.
Nutrition Facts
1 each: 218 calories, 8g fat (0 saturated fat), 55mg cholesterol, 263mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 1-1/2 meat, 1 starch, 1 vegetable.

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Average Rating:
  • Lexilea87
    Sep 19, 2012

    This dish has potential but was incredibly bland. The meatballs could use more spices, same with the rice and cream of mushroom soup combination. I will make this again but only to find a way to make it taste better.