Turkey Meatballs with Vegetable Sauce

Turkey Meatballs with Vegetable Sauce

17 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  KLANE

“This quick and easy dish of meatballs in a creamy vegetable sauce tastes great over noodles or other pasta. This recipe of my grandmother's has been a favorite of mine since I was a kid. You may need extra bread to sop up the yummy sauce!”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large bowl, combine ground turkey, bread crumbs and egg. Mix well, and shape into balls about 1 1/2 inches in diameter.
  2. Preheat a large skillet over medium heat. Cook meatballs until evenly brown on all sides, about 5 minutes. Stir in condensed soup and evaporated milk. Cook over medium heat until meatballs are no longer pink, approximately 15 minutes.

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Reviews (17)

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This was a very easy and tasty recipe. I used store bought turkey meatballs. I also added a few ingredients to the sauce like Worchestshire sauce, a bit of white wine, sauteed mushrooms and shallots and some paprika to give it a bit more homemade, less canned soup flavor. I will make this again!



We really loved this but I can't give it five stars because I don't think we would have liked it as it was written. I salted the meat, about a half to one teaspoon. I also added some pepper to the meat, and half of an onion, chopped very fine. I would consider at least the salt and pepper necessary. Additionally, because I didn't have vegetable soup I used a can of cream of chicken, and a can of milk, with vegetable "better than bouillon". Because the milk wasn't as thick as the soup I had to thicken the sauce with flour before serving. In the end, it was wonderful! I have to say though, that there is plenty of room for this to be yucky if you don't substitute with the right things, as some people have mentioned. Use discretion; if the soup you have doesn't seem like it would be good over noodles as a sauce, don't use it in this recipe. Also, I would suggest doing as I did and using milk and bouillon thickened with flour if you want to get away from the canned soup taste.



I used italian-seasoned ground turkey, and breadcrumbs made from a sundried tomato baguette. Also used a 26 ounce condensed tomato soup and added chopped fresh carrots and mildly hot peppers, and some heavy cream instead of the evaporated milk. A few changes, but the same basic guidelines, so I rate this a 4 of 5, really enjoyed it. Served it over rice. Didn't tell my husband it was canned soup until after he praised it profusely. ;)

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Amount Per Serving (4 total)

  • Calories
  • 455 cal
  • 23%
  • Fat
  • 20.8 g
  • 32%
  • Carbs
  • 33.9 g
  • 11%
  • Protein
  • 32.2 g
  • 64%
  • Cholesterol
  • 170 mg
  • 57%
  • Sodium
  • 1324 mg
  • 53%

Based on a 2,000 calorie diet



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Turkey Cocktail Meatballs with Orange Cranberry Glaze


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Easy Turkey Meatballs