Mom's Tomato Soup Meatballs

November 25, 2019
7 Ratings
Photo by Rocky Luten. Food Stylist: Anna Billingskog. Prop Stylist: Amanda Widis
Author Notes

My mom's tomato soup meatballs are the only recipe my family makes religiously every Thanksgiving—they're tangy, lightly sweet, have a solid kick (thanks to the ginger), and more tender than any turkey meatballs you've every met thanks to (you guessed it) the tomato soup. —Erin Alexander

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Makes 24 to 28 meatballs
  • For the meatballs:
  • 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)
In This Recipe
  1. To make the meatballs: Preheat the oven to 425°F.
  2. 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.
  3. Place the meatballs on a greased baking sheet and bake for 20 to 25 minutes, until browned and cooked through.
  4. Place the cooked meatballs in a 2 ½-quart casserole dish.
  5. 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.)
  6. Pour the sauce over the cooked meatballs, cover with aluminum foil, and refrigerate overnight. (You can also serve them straight away with the sauce.)
  7. 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.

See what other Food52ers are saying.

  • Jill Maltby-Abbott
    Jill Maltby-Abbott
  • Peter Beckerle
    Peter Beckerle
  • Erin Alexander
    Erin Alexander
  • becky hankin
    becky hankin
Erin Alexander is the Brand Partnerships Editor at Food52, covering pop culture, travel, foods of the internet, and all things #sponsored. Formerly at Men’s Journal, Men’s Fitness, Us Weekly, and Hearst, she currently lives in New York City.