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Prep time
15 minutes
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Cook time
30 minutes
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Makes
24 to 28 meatballs
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
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Ingredients
- For the meatballs:
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2 pounds
ground turkey (1 pound of dark meat, 1 pound white meat)
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2
celery stalks, super finely diced
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1/2 cup
sweet onion, super finely diced
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1 teaspoon
minced garlic
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1 teaspoon
soy sauce
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1/2 cup
creamy tomato soup
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2
eggs, beaten
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1 cup
Italian breadcrumbs
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1 teaspoon
dry mustard powder
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2 tablespoons
ground ginger
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1 dash
kosher salt
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1 dash
freshly ground black pepper
- For the sauce:
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1 1/2 quarts
creamy tomato soup
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1 tablespoon
minced garlic
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1 1/2 tablespoons
ground ginger, or to taste
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2 teaspoons
soy sauce
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3/4 cup
light brown sugar
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1
small bunch finely chopped tarragon, for garnish (optional)
Directions
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To make the meatballs: Preheat the oven to 425°F.
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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.
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Place the meatballs on a greased baking sheet and bake for 20 to 25 minutes, until browned and cooked through.
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Place the cooked meatballs in a 2 ½-quart casserole dish.
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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.)
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Pour the sauce over the cooked meatballs, cover with aluminum foil, and refrigerate overnight. (You can also serve them straight away with the sauce.)
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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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