Tender Turkey Meatballs Stroganoff (Printable Version)
Savory turkey meatballs in creamy mushroom sauce, served over egg noodles with fresh parsley.
# What You Need:
→ For the Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/3 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons chopped fresh parsley
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For the Stroganoff Sauce
09 - 2 tablespoons olive oil
10 - 1 medium onion, finely chopped
11 - 9 ounces cremini or white mushrooms, sliced
12 - 2 cloves garlic, minced
13 - 2 tablespoons all-purpose flour
14 - 2 cups low-sodium chicken broth
15 - 1 tablespoon Worcestershire sauce
16 - 1 teaspoon Dijon mustard
17 - 1/2 cup sour cream
18 - Salt and black pepper, to taste
→ For Serving
19 - 10 ounces egg noodles, cooked according to package instructions
20 - 2 tablespoons chopped fresh parsley
# How-To:
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 powder, salt, and pepper. Mix until just combined.
03 - With damp hands, form the mixture into 20-24 meatballs. Place on the prepared baking sheet.
04 - Bake meatballs for 15-18 minutes, or until cooked through and lightly browned.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
06 - Add mushrooms and cook until browned and their liquid has evaporated, about 5-7 minutes. Stir in garlic and cook for 1 minute more.
07 - Sprinkle flour over the vegetables, stirring to coat. Cook for 1 minute.
08 - Slowly pour in chicken broth, stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
09 - Reduce heat to low. Stir in sour cream until smooth. Season with salt and pepper to taste.
10 - Add the baked meatballs to the skillet and simmer gently for 3-4 minutes, turning to coat in the sauce.
11 - Serve meatballs and sauce over cooked egg noodles. Garnish with chopped parsley.
# Expert Tips:
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
- You get all the comfort of classic stroganoff without the heaviness that puts you in a food coma
02 -
- Never stir the sour cream over high heat or it will separate and ruin the sauce's silky texture
- Let the mushrooms brown properly and release their liquid, or you'll end up with a watery sauce
- The meatballs will continue cooking slightly in the sauce, so don't overbake them
03 -
- Chill the meatball mixture for 15 minutes before shaping if they feel too sticky to handle
- Use a cookie scoop for perfectly uniform meatballs that cook evenly