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
24 to 28 meatballs
For the meatballs:
ground turkey (1 pound of dark meat, 1 pound white meat)
celery stalks, super finely diced
sweet onion, super finely diced
creamy tomato soup
dry mustard powder
freshly ground black pepper
For the sauce:
1 1/2 quarts
creamy tomato soup
1 1/2 tablespoons
ground ginger, or to taste
light brown sugar
small bunch finely chopped tarragon, for garnish (optional)
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.
Erin Alexander is the Associate 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.