Turkey Meatball Stroganoff (Print Version)
Tender turkey meatballs in a rich, creamy mushroom sauce served over egg noodles. A comforting and hearty meal for any family.
# What You'll Need:
→ For the Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk
04 - 1 large egg
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 garlic clove, minced
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For the Stroganoff Sauce
10 - 2 tablespoons olive oil
11 - 9 ounces cremini or white mushrooms, sliced
12 - 1 small onion, finely diced
13 - 2 garlic cloves, minced
14 - 2 tablespoons all-purpose flour
15 - 2 cups low-sodium chicken broth
16 - 1 tablespoon Worcestershire sauce
17 - 1 teaspoon Dijon mustard
18 - 1/2 cup sour cream
19 - Salt, to taste
20 - Pepper, to taste
→ To Serve
21 - 10 ounces egg noodles, cooked according to package instructions
22 - Fresh parsley, chopped (for garnish)
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, milk, large egg, finely chopped parsley, minced garlic, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overmix.
03 - With damp hands, roll the mixture into 20–24 small, uniform meatballs. Arrange them evenly on the prepared baking sheet.
04 - Bake the meatballs for 15–18 minutes, or until they are cooked through and have achieved a lightly golden brown color.
05 - While the meatballs are baking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced mushrooms and finely diced onion, sautéing for 5–7 minutes until they are softened and lightly browned.
06 - Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir continuously for 1–2 minutes to coat them thoroughly.
07 - Gradually whisk in the low-sodium chicken broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the sauce begins to slightly thicken.
08 - Reduce the heat to low. Stir in the sour cream until the sauce is smooth and creamy. Season the sauce with salt and black pepper to your taste.
09 - Gently add the baked turkey meatballs to the simmering sauce, spooning some of the sauce over them to ensure they are well coated. Continue to simmer for 2–3 minutes to heat the meatballs through.
10 - Serve the turkey meatballs and creamy stroganoff sauce immediately over cooked egg noodles. Garnish with fresh chopped parsley before serving.
# Expert Tips:
01 -
- You'll adore how this recipe takes a beloved comfort food and lightens it up just a touch without sacrificing any of that rich, creamy flavor.
- It's a fantastic way to get a satisfying dinner on the table relatively quickly, especially when you need something nourishing after a long day.
02 -
- I learned the hard way that overmixing your ground turkey for the meatballs will make them tough, so always mix until *just* combined for tender results.
- Discovering that baking the meatballs first, rather than frying, saves so much cleanup and still yields beautifully cooked, juicy meatballs without excess grease.
03 -
- For the ultimate tender meatballs, ensure your milk is at room temperature and don&squo;t skip the step of dampening your hands before shaping it makes a huge difference.
- To avoid a grainy or separated sauce, always remove the skillet from direct high heat or reduce to the lowest setting before stirring in the sour cream, incorporating it gently until smooth.