When you’re looking for an easy dinner recipe, porcupine meatballs fit the bill every time. Kids and adults alike love them, they cook up in no time, plus they’re easy to assemble. It's not a fancy meal, but this dish is comforting, filling and super tasty! Our easy version is healthier as we use lean ground turkey instead of beef, and opt for brown rice in lieu of white. Picky eaters won’t notice the difference but you’ll know they’re eating a healthier version. We also use Amy’s Organic Cream of Mushroom Soup rather than a conventionally produced one because we recognize all of the ingredients - nothing hidden, just good, all-natural stuff.
Healthier Ground Turkey Porcupine Meatballs with Creamy Mushroom Sauce
Makes 4-6 servings
There are 3 ways you can cook these easy meatballs: the 15-minute version in a pressure cooker, in the oven, or all day long in the slow cooker. We went with the pressure cooker, but cooking instructions for all three are included below.
1 package lean ground turkey (about 1.5-2 pounds)
1 cup brown rice
1/2 small white or yellow onion, finely chopped
Kosher salt and black pepper, to taste
2 cans (14.1 ounces each) Amy’s Organic Cream of Mushroom Soup
1 cup (or half of a soup can) water
1 tablespoon vegetable or olive oil, if sautéing
Place turkey in a large bowl. Add rice, chopped onion, and season with salt and pepper. Using clean hands mix until all the ingredients are well combined.
Form into 1 1/2-inch meatballs and place in pressure cooker or slow cooker (see below for stovetop version). Pour in the soup and water.
For the Pressure Cooker Method:
Fit pressure cooker with its lid and turn stove to high. Once it comes up to pressure, reduce heat to medium and let cook for about 15 minutes. Safely release the pressure according to the manufacturer’s instructions, then remove the lid once all the pressure has released.
For the Slow Cooker Method:
Cook meatballs on low, covered, for about 6 to 8 hours or until the meatballs are tender.
For the Oven method:
Preheat oven to 350° F.
Heat 1 tablespoon of oil in a large skillet over medium-high heat and add meatballs in a single layer. Sauté until all sides are lightly browned, about 8 minutes. Transfer to a baking dish.
In a small bowl, stir together the soup and water. Pour over meatballs and bake for 45 minutes.
Remove the meatballs with a large spoon and serve immediately.
