Turkey Meatball Stroganoff (Printable)
Tender turkey meatballs in a velvety mushroom cream sauce over egg noodles.
# What You'll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp finely chopped parsley
05 - 2 cloves garlic, minced
06 - 1/2 small onion, grated
07 - 1/2 tsp dried thyme
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Stroganoff Sauce
10 - 2 tbsp olive oil
11 - 9 oz cremini or white mushrooms, sliced
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 2 tbsp all-purpose flour
15 - 2 cups low-sodium chicken broth
16 - 1 tbsp Worcestershire sauce
17 - 1 tsp Dijon mustard
18 - 1/2 cup sour cream
19 - Salt and pepper, to taste
20 - 2 tbsp chopped fresh parsley for garnish
→ To Serve
21 - 10 oz egg noodles, cooked according to package instructions
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic, onion, thyme, salt, and pepper. Mix until just combined.
03 - Shape the mixture into 20–24 small meatballs and place them on the prepared baking sheet.
04 - Bake for 15–18 minutes until lightly browned and cooked through. Set aside.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add mushrooms and onions, sauté for 5–6 minutes until softened and golden.
06 - Add minced garlic and cook for 1 minute more until fragrant.
07 - Sprinkle flour over the vegetables and stir well, cooking for 1 minute to remove raw flour taste.
08 - Gradually whisk in chicken broth, scraping up any browned bits. Add Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 3–4 minutes until sauce thickens.
09 - Lower heat and stir in sour cream until smooth. Season with salt and pepper to taste.
10 - Add baked turkey meatballs to the sauce and simmer for 5 minutes to heat through.
11 - Serve meatballs and sauce over cooked egg noodles. Garnish with fresh parsley.
# Expert Advice:
01 -
- The turkey meatballs stay incredibly tender while absorbing all that creamy mushroom flavor
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Do not boil the sauce after adding the sour cream or it will separate and ruin that silky texture
- The meatballs can be made ahead and frozen raw, then baked straight from frozen
03 -
- Grating the onion instead of chopping it ensures it distributes evenly through the meatballs without leaving large chunks
- Letting the meatballs rest on the baking sheet for 5 minutes after baking helps them firm up slightly