When trying to figure out what to make for dinner yesterday, I thought Salisbury steaks sounded amazing. But then so did Swedish meatballs.
I soon realized I was out of ground beef. Bummer.
Being a SAHM, I babysit in my home for a little extra cash and I had some kiddos that day so i couldn’t just run out to the store. Time to improvise!
I’m a huge fan of improvising! It not only saves time but money too! And I think it’s pretty fun!
Using what you already have can save you a lot of money each month on groceries.
I had a pound of ground turkey in the freezer and thought why not?
I also had to cream left from making caramels so I put that to good use as well, along with the mushrooms i had gotten for salad. Perfect!
This recipe turned out to be the perfect combination of Swedish Meatballs and Salisbury Steak, with a hint of Stroganoff! A definite hit with family and friends!
Try it out and let me know what you think!
Enjoy!
Ingredients:
For Meatballs:
- 1 lb lean ground turkey
- 1/2 medium red onion, minced
- 1 large egg
- 2/3 cup bread crumbs
- 1/2 Tbsp Basil
- 1/2 Tbsp Parsley
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- salt & pepper
- Tony Chachere’s
- 2 Tbsp Olive Oil
For the sauce:
- 3 Tbsp Olive Oil
- 8 oz Baby Bella mushrooms, sliced
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- salt & pepper
- Tony Chachere’s
- 3 Tbsp flour
- 3 1/2 Cups heavy cream
- 3 1/2 tsp beef bouillon granules
- Worcestershire Sauce
- 1/2 Tbsp Basil
- 1/2 Tbsp Parsley
Directions:
For Meatballs:
In a medium bowl, combine ground turkey, onion, egg, bread crumbs, and seasonings. (Sprinkle Tony’s, salt, and pepper according to your preference.)
Form mixture into 1 1/2 to 2 inch balls.
In a large skillet, heat oil on medium heat.
When oil is shimmering, brown meatballs, can add small amount of oil as needed.
When meatballs are a nice golden brown, transfer to a plate.
For Sauce:
In the same skillet, add oil, mushrooms, garlic powder, onion powder, Tony’s, salt and pepper.
Sautee on medium heat until mushrooms are golden.
Add flour and stir well.
Whisk in cream, beef bouillon granules, basil, parsley, and a few dashes of Worcestershire sauce.
Bring to a boil, turn heat to medium low, simmer until thickened, stirring occasionally.
Turn heat to low, add meatballs back to sauce, allow meatballs to cook in sauce 3-4 minutes.
Serve over brown rice.
