Photo by Rachael Brugger
Yield: 4 servings
- 1 egg
- 1/2 cup finely chopped mushrooms
- 1/2 cup diced onion
- 1/2 cup chopped fresh parsley
- 1/2 cup crushed saltine crackers
- 1 pound ground turkey or beef
- 1/3 cup flour
- 2 to 3 T. olive oil
- salt and pepper to taste
- 4 small Yukon Gold potatoes, cut into 1/2-inch cubes (about 2 cups)
- 2 cups beef stock
- 2 cups tomato soup base
- 2 to 3 T. chopped fresh parsley
In large bowl, beat egg. Add mushrooms, onion, parsley, cracker and ground meat. Use your hands to mix lightly. Roll into three dozen small meatballs.
In shallow bowl, mix flour, salt and pepper. Dredge meatballs in flour mixture.
In large skillet, heat oil. Add meatballs and brown on all sides. (If freezing for later, divide into serving-size portions in freezer bags, and use within three to four months.)
In medium pot, combine potatoes and beef stock. Bring to boil, cover, lower heat, and cook until potatoes are almost tender, about 8 minutes.
Add meatballs and tomato soup base, and cook 10 more minutes or until the meatballs become heated through. Garnish with chopped parsley, if desired.
Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.