Ingredients:
1 lb ground turkey breast
2 tablespoons olive oil
1 teaspoon butter
1/2 cup onions, chopped fine
1/4 cup green peppers, chopped fine
1 eggs, slightly beaten
1 tablespoon minced chopped garlic
1 teaspoon seasoning salt
1 teaspoon basil
1 teaspoon beau monde spice ( Spice Island Seasoning)
1/4 teaspoon thyme
1/8 teaspoon jamaican jerk spice ( Spice Island Seasoning)
salt and pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon teriyaki sauce
1 tablespoon mccormick grill mate teriyaki sauce
2 -3 tablespoons whipping cream
10 -13 saltine crackers, crumbled up
1 (10 ounce) cans cream of mushroom soup
6 ounces water
2 tablespoons sour cream
1/4 cup whipping cream ( for richness)
1 teaspoon Worcestershire sauce
1/2 teaspoon catsup
1 dash garlic powder
Directions:
In large frying pan, add oil and butter over medium heat.
In a large bowl add turkey, minced garlic, onion, and green pepper; mix well.
Add egg and stir well.
Add in the dry ingredients (basil, thyme, seasoning salt, beau monde and salt and pepper).
Add Worcestershire sauce, McCormick Grill Mates Teriyaki; mix well.
Add the whipping cream and crackers.
Shape into meatballs and place in hot oil.
Brown on one side until lightly brown then turn meatballs over and cover with lid; cook for 15 minutes.
Reduce heat to medium.
Lift cover and stir meatballs and cover again for 15 minutes.
Make sure you check the meatballs every few minutes so you don’t burn them.
Drain meatballs and place back into pan.
In a sauce pan while browning the meatballs, combine mushroom soup, water, whipping cream, Worcestershire sauce, catsup, sour cream and garlic powder.
Bring to a boil over medium to heat for 2 minutes.
Add to frying pan after meatballs have been drained. Stir to cover meatballs and place lid on pan and simmer for 10 minutes.
Uncover and simmer a extra 5 minutes.
Note: Serve with cooked noodles or rice.
Servings: Serve
Time preparation: 15 min.
Time total: 60 min.