For the meatballs:
1 pkg Jenni-O ground turkey
1/3 C Instant rice (uncooked)..I have also used reg. cooked rice when instant rice wasn't on hand
1 tsp. paprika
1 tsp salt
1/4 C. dry onion flakes
Mix well in a bowl. Drop by cookie scoop on a greased cookie sheet. Bake at 400 for 6 min, turn, cook an additional 6 min. Makes about 20 meatballs.
For the sauce:
1 C water
2 tsp beef bouillon granules
1 tsp Worchestershire sauce
2 cans cream of mushroom soup (I use Campbells Healthy Request)
1 C. light sour cream
Mix in a microwave save bowl and nuke it for about a minute to 90 seconds and stir until smooth.
Place your browned meatballs in a casserole dish and pour sauce over top. Bake at 350 for 45 minutes. OR you can even throw them in the crockpot and cook on low for several hours.
Serve over cooked egg noodles.
My family only eats half a recipe at one meal, so I split half for cooking and half for the freezer. Just skip the baking part before freezing.