Turkey Meatball Stroganoff - cooking recipe

Ingredients

1 lb. lean ground turkey
1 lb. turkey breakfast sausage
1 egg
1/2 c. Italian style bread crumbs
2 Tbsp. dried parsley flakes
1/2 tsp. seasoned salt
1 tsp. dried garlic powder
2 Tbsp. dried onion flakes
1 tsp. black pepper
1 heaping Tbsp. cream-style horseradish
1 can Campbell's chicken broth (undiluted)
1 can Campbell's low-fat and low sodium cream of mushroom soup (Healthy Request)
8 oz. light cream cream (not the fat-free variety)
1 (4 1/2 oz.) jar sliced mushrooms, drained

Preparation

Make meatballs by combining the first 10 ingredients in a large bowl and mixing well with your hands.
Form 2-inch diameter meatballs and brown in a large nonstick skillet on medium-high, about 5 minutes.
After meatballs are browned on all sides, add chicken broth and simmer until they are cooked through with no pink in the middle, about 10 minutes.
Take out meatballs and put them in a warmed serving dish.
The broth left in the skillet should be reduced to about 1/2 to 1/3 volume.
With the heat on low, add the mushroom soup and mix well.
Without boiling or simmering, add the sour cream and the mushrooms and stir until smooth.
Put the meatballs back in the sauce and heat through if necessary.
Serve over 10 ounces of cooked egg noodles that have been lightly buttered and parsleyed.
Makes enough for 8 or you can freeze half to eat at a later date.
The recipe makes about 24 meatballs.