Turkey Meatball Stroganoff (Printable)
Tender turkey meatballs in creamy mushroom sauce over egg noodles
# What You Need:
→ For the Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp finely chopped fresh 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
→ For the 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
# Directions:
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, being careful not to overwork the mixture.
03 - Shape the mixture into 20-24 small meatballs, approximately 1 tablespoon each. Place them on the prepared baking sheet, spacing evenly.
04 - Bake for 15-18 minutes until lightly browned and cooked through, reaching an internal temperature of 165°F. Remove from oven and set aside.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and chopped onion. Sauté for 5-6 minutes until softened and golden brown.
06 - Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
07 - Sprinkle flour evenly over the vegetables. Stir well to coat and cook for 1 minute, allowing the flour to cook slightly and lose its raw taste.
08 - Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
09 - Lower heat to medium-low and stir in sour cream until completely smooth and incorporated. Season with salt and pepper to taste. Do not let the sauce boil after adding sour cream to prevent separation.
10 - Add baked turkey meatballs to the sauce. Simmer gently for 5 minutes until meatballs are heated through.
11 - Portion cooked egg noodles onto plates or shallow bowls. Top with meatballs and sauce. Garnish with freshly chopped parsley and serve immediately.
# Expert Suggestions:
01 -
- The turkey meatballs stay incredibly tender while soaking up all that velvety mushroom sauce
- It comes together in under an hour but tastes like it simmered all afternoon
- Leftovers reheat beautifully for tomorrow's lunch
02 -
- Never let the sauce boil after adding sour cream or it will separate and become grainy
- Let the meatballs rest on the baking sheet for a couple minutes before adding them to the sauce so they hold their shape
- The sauce continues thickening as it stands, so dont reduce it too much during cooking
03 -
- Grate the onion directly into the meatball mixture for better distribution and moisture
- Use a cookie scoop to get perfectly uniform meatballs that cook evenly