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CREAMY MEATBALLS1 pound ground turkey or ground chicken⅓ cup seasoned bread crumbs 2 tablespoons ketchup 1 teaspoon Dijon mustard ½ teaspoon each of onion powder, garlic powder and paprika 1½ teaspoon parsley Sauce: 1 medium onion, diced 4 cloves garlic, diced 4 ounce can of sliced mushrooms, drained 1 tablespoon olive oil (2) 10¾ ounce cans condensed cream of broccoli or mushroom soup (low fat, low salt variety) 1¼ cup milk ¾ cup water 1 teaspoon yellow mustard 2 tablespoons Italian dressing white pepper to taste ¼ cup half & half or milk 3 slices American cheese • In a large pan, sauté onion and garlic in olive oil until tender. Remove from pan and set aside. In a bowl, mix ground poultry, bread crumbs, ketchup, Dijon mustard, onion and garlic powder, paprika and parsley. Form meatballs and brown in pan. Add a little more oil, if meatballs are sticking. When meatballs are browned on all sides, add sautéed onions, garlic and canned mushrooms. • In a large bowl, combine broccoli soup, milk, water, yellow mustard, Italian dressing and white pepper. Add to meatballs and bring mixture to a boil. Reduce heat and simmer covered for 45 minutes, stirring occasionally. • Add half & half and American cheese to the pan. On low heat, mix until the cheese is melted. Serve meatballs over pasta or rice. Makes 4 servings. April Feature Recipe, CREAMY VEGETABLE LASAGNA March Feature Recipe, PITAS WITH MARINATED CUCUMBERS January Feature Recipe, STROGANOFF December Feature Recipe, BROCCOLI QUICHE November Feature Recipe, ITALIAN MEATLOAF October Feature Recipe, WARM SPINACH SALAD September Feature Recipe, GNOCCHI WITH BROCCOLI SAUCE August Feature Recipe, BROILED BARBECUE SAUCE BURGERS July Feature Recipe, FRESH TOMATO TORTELLINI SOUP
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