Turkey Meatball Stroganoff (Printable)
Enjoy tender turkey meatballs bathed in a rich mushroom cream, nestled over egg noodles for a satisfying and comforting meal.
# What You'll Need:
→ For the Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk
04 - 1 large egg
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 garlic clove, minced
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ For the Stroganoff Sauce
10 - 2 tablespoons olive oil
11 - 9 ounces cremini or white mushrooms, sliced
12 - 1 small onion, finely diced
13 - 2 garlic cloves, minced
14 - 2 tablespoons all-purpose flour
15 - 2 cups low-sodium chicken broth
16 - 1 tablespoon Worcestershire sauce
17 - 1 teaspoon Dijon mustard
18 - 1/2 cup sour cream
19 - Salt and black pepper, to taste
→ To Serve
20 - 10 ounces egg noodles, cooked according to package directions
21 - Fresh parsley, chopped (for garnish)
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, milk, large egg, finely chopped fresh parsley, minced garlic, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overmix.
03 - Using damp hands to prevent sticking, form the turkey mixture into 20 to 24 small, uniform meatballs. Arrange them evenly on the prepared baking sheet.
04 - Bake the meatballs for 15 to 18 minutes, or until they are cooked through, firm, and lightly golden brown on the exterior.
05 - While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and finely diced onion. Sauté for 5 to 7 minutes until the vegetables have softened and developed a light brown color.
06 - Stir in the minced garlic and cook for an additional 1 minute until fragrant. Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1 to 2 minutes to coat the ingredients and cook out the raw flour taste.
07 - Gradually whisk in the low-sodium chicken broth, Worcestershire sauce, and Dijon mustard. Bring the sauce to a gentle simmer, stirring frequently for 3 to 4 minutes, until it begins to thicken slightly.
08 - Reduce the heat to low. Stir in the sour cream until the sauce is completely smooth and creamy. Taste and adjust seasoning with salt and black pepper as needed.
09 - Carefully add the baked turkey meatballs to the simmering stroganoff sauce. Gently spoon the sauce over the meatballs to ensure they are well coated. Continue to simmer for 2 to 3 minutes to thoroughly heat the meatballs.
10 - Serve the turkey meatball stroganoff generously over hot, cooked egg noodles. Garnish with a sprinkle of fresh chopped parsley before serving.
# Expert Advice:
01 -
- It's comfort food perfected, but with a lighter, lean protein twist that leaves you feeling satisfied, not sluggish.
- The creamy, savory mushroom sauce clings to every tender meatball and noodle, making each bite an absolute dream.
02 -
- Always use a light hand when mixing the meatball mixture; overworking it makes for tough meatballs, which is a mistake I learned early on.
- Bringing your sour cream to room temperature before stirring it into the warm sauce is a game–changer for preventing curdling.
03 -
- To ensure your meatballs are perfectly cooked without drying out, use a meat thermometer — 74°C (165°F) internal temperature is ideal.
- If your sauce seems too thin, let it simmer uncovered for a few extra minutes; if too thick, whisk in a tablespoon of broth or milk until it reaches your desired consistency.