Turkey Meatball Stroganoff (Printable)
Tender meatballs simmered in creamy mushroom sauce over egg noodles for a filling, savory meal.
# What You'll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp milk
05 - 2 tbsp finely chopped fresh parsley
06 - 1/2 small onion, finely grated
07 - 2 cloves garlic, minced
08 - 1 tsp salt
09 - 1/2 tsp black pepper
→ Stroganoff Sauce
10 - 2 tbsp olive oil
11 - 1 tbsp butter
12 - 9 oz sliced cremini or white mushrooms
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - 2 tbsp all-purpose flour
16 - 2 cups low-sodium chicken broth
17 - 1 tbsp Worcestershire sauce
18 - 1 tsp Dijon mustard
19 - 3/4 cup plus 1 tbsp sour cream
20 - Salt and black pepper, to taste
21 - 2 tbsp fresh parsley, chopped (for garnish)
→ For Serving
22 - 10 oz wide egg noodles
23 - Salt for pasta water
# How-to Steps:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, egg, milk, parsley, grated onion, garlic, salt, and black pepper; mix gently until just incorporated.
03 - Shape mixture into 20 to 24 small meatballs and place on the prepared baking sheet. Bake for 15 to 18 minutes until golden and cooked through.
04 - While meatballs bake, bring a large pot of salted water to a boil. Cook egg noodles according to package directions, then drain and set aside.
05 - Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and sauté until browned, about 5 to 6 minutes. Add diced onion and cook until softened, 2 to 3 minutes. Stir in garlic and cook for 1 minute.
06 - Sprinkle flour over vegetables and stir constantly for 1 minute to eliminate raw flour taste. Gradually whisk in chicken broth. Add Worcestershire sauce and Dijon mustard, bring to a boil, then reduce heat and simmer until thickened, about 5 minutes.
07 - Lower heat, stir in sour cream until smooth. Season with salt and black pepper to taste.
08 - Add baked meatballs to the sauce and simmer gently for 3 to 4 minutes to heat through.
09 - Serve meatballs and sauce over cooked egg noodles and garnish with chopped fresh parsley.
# Expert Pointers:
01 -
- Turkey meatballs stay incredibly tender and juicy, not dense or tough like you might fear.
- The creamy mushroom sauce tastes like you've been cooking it all afternoon, but it comes together in about thirty minutes.
- Wide egg noodles catch every bit of sauce, so there's no skimming the pan at the end.
02 -
- Never let sour cream boil or it will curdle; always add it off the heat and fold gently into warm sauce.
- Don't skip browning the mushrooms; that caramelization is where stroganoff gets its soul.
- Turkey meatballs are delicate, so handle them minimally and bake instead of pan-frying to keep them tender.
03 -
- Form meatballs slightly smaller than you think you need; they'll expand as they bake and stay more tender.
- The secret is browning the mushrooms hard enough to develop real color; this is where stroganoff's depth comes from.