Mom s Tomato Soup Meatballs
Description
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.
Ingredients
- 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
- 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)
Directions
- To make the meatballs: Preheat the oven to 425°F.
- 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.
