Save Lean ground turkey transforms into tender, juicy meatballs that bake to golden perfection while you prepare a luscious stroganoff sauce. Earthy mushrooms and aromatic onions build depth, while sour cream adds that signature tangy richness. The entire dish simmers together, allowing flavors to meld beautifully before spooning over tender egg noodles. It's a lighter twist on the traditional beef version that doesn't sacrifice satisfaction or comfort.
Rainy Sunday afternoons were made for dishes like this. I stumbled upon the idea while staring at a package of ground turkey and craving something rich and comforting but not too heavy. The first time I made it, my husband took three bites and declared it better than the beef version his grandmother used to make.
Last winter, my sister came over after a rough week at work. I plated this over buttered noodles and watched her shoulders drop three inches as she took that first creamy, savory bite. Sometimes food really is the fastest way to heal.
Ingredients
- Ground turkey: I have learned the hard way that dark meat turkey keeps these meatballs from drying out, but regular ground turkey works perfectly fine too
- Breadcrumbs: These are the secret to tender meatballs that still hold their shape beautifully in the sauce
- Cremini mushrooms: Their earthy flavor deepens the sauce, though white mushrooms work in a pinch
- Sour cream: Stir it in off the heat or it might curdle and nobody wants that disappointment
- Egg noodles: Their wide texture catches every drop of that luscious sauce
Instructions
- Start the meatballs:
- Preheat your oven to 200°C and line a baking sheet with parchment paper. Combine the ground turkey, breadcrumbs, egg, parsley, garlic, grated onion, thyme, salt and pepper in a large bowl, mixing until just combined.
- Shape and bake:
- Form the mixture into 20 to 24 small meatballs and place them on the prepared baking sheet. Bake for 15 to 18 minutes until lightly browned and cooked through.
- Sauté the vegetables:
- While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the mushrooms and onions, sautéing for 5 to 6 minutes until softened and golden.
- Build the sauce base:
- Add the garlic and cook for 1 minute more. Sprinkle flour over the vegetables and stir well, cooking for 1 minute to cook out the raw flour taste.
- Create the creamy sauce:
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the Worcestershire sauce and Dijon mustard, then bring to a simmer and cook for 3 to 4 minutes until thickened.
- Finish and combine:
- Lower the heat and stir in the sour cream until smooth. Season with salt and pepper to taste, then add the baked meatballs and simmer for 5 minutes to heat through.
- Plate it up:
- Serve the meatballs and sauce over cooked egg noodles, garnished with fresh parsley.
Save This recipe has become my go-to when I want to serve something that feels special but does not require hours of hovering over the stove. The way the sauce coats each noodle is pure magic.
Making It Your Own
I have tried this with ground chicken when turkey was not available, and honestly, no one noticed the difference. Greek yogurt works instead of sour cream if you are watching calories, though the sauce will be slightly tangier.
The Perfect Noodle Choice
Wide egg noodles are traditional here, but I have served this over mashed potatoes during particularly cold weeks when nothing but carbs would do. The sauce is that good, it elevates whatever you pair it with.
Serving Suggestions
A simple green salad with a bright vinaigrette cuts through the richness beautifully. Steamed green beans or roasted broccoli also work wonderfully alongside.
- Crusty bread for sopping up extra sauce is never a bad idea
- A glass of dry white wine balances the creamy elements
- This reheats beautifully for lunch the next day
Save Comfort food does not have to be complicated to taste incredible.
Recipe FAQs
- → What makes turkey meatballs stay moist?
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The combination of breadcrumbs, egg, and grated onion keeps the turkey meatballs tender and juicy. Baking rather than frying also helps retain moisture while developing a nicely browned exterior.
- → Can I make this ahead of time?
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Absolutely. The meatballs can be baked and stored in the refrigerator for up to 3 days. Reheat them gently in the sauce to prevent drying out. The sauce also reheats beautifully and actually develops more flavor overnight.
- → What substitutions work for the stroganoff sauce?
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Greek yogurt creates a lighter, tangier sauce if you prefer less fat. For a dairy-free version, coconut cream works surprisingly well. You can also swap Worcestershire for soy sauce to achieve similar umami depth.
- → How do I know when the meatballs are done?
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The meatballs should register 165°F (74°C) on an instant-read thermometer. Visually, they'll be evenly browned and firm to the touch. Cutting one open should reveal no pink throughout.
- → What sides pair well with this dish?
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Steamed green beans, roasted asparagus, or a crisp arugula salad with vinaigrette balance the rich flavors perfectly. Garlic bread or roasted potatoes also make excellent accompaniments if you want extra carbohydrates.
- → Can I freeze turkey meatball stroganoff?
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The meatballs freeze well for up to 3 months. However, the sour cream in the sauce may separate slightly upon thawing. For best results, freeze meatballs separately and make fresh sauce when serving, or stir in sour cream after reheating.
