Tender Turkey Meatball Stroganoff (Printable)
Turkey meatballs simmered in creamy mushroom Stroganoff sauce served with egg noodles for a lighter twist.
# What's Needed:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/3 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped
06 - 1/2 small onion, grated
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp smoked paprika
→ Stroganoff Sauce
10 - 2 tbsp olive oil
11 - 9 oz cremini or white mushrooms, sliced
12 - 1 medium 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 - 2 tbsp fresh dill or parsley, chopped
20 - Salt and pepper to taste
→ For Serving
21 - 10 oz egg noodles, cooked according to package directions
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, parsley, grated onion, salt, pepper, and smoked paprika. Mix until just combined.
02 - Roll mixture into 20 to 24 small meatballs and place them evenly on the prepared baking sheet. Bake for 15 to 18 minutes until golden and cooked through.
03 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until browned, approximately 5 minutes. Add chopped onion and cook until softened, 3 to 4 minutes. Stir in garlic and cook for an additional 1 minute.
04 - Sprinkle flour over the vegetables and stir continuously for 1 minute. Gradually whisk in chicken broth, scraping browned bits from the pan. Add Worcestershire sauce and Dijon mustard, then bring to a gentle simmer. Cook until slightly thickened, about 3 to 4 minutes.
05 - Reduce heat to low and whisk in sour cream until the sauce is smooth. Season with salt and pepper. Add baked meatballs to the sauce and simmer gently for 5 minutes to heat through.
06 - Place cooked egg noodles on serving plates. Spoon turkey meatballs and Stroganoff sauce over noodles. Garnish with fresh dill or parsley before serving.
# Tips for Success:
01 -
- It tastes indulgent and creamy but won't leave you feeling stuffed, which is exactly what comfort food should do.
- The whole thing comes together in just about an hour, so it's weeknight-friendly without sacrificing that homemade stroganoff feeling.
02 -
- Never let the sour cream boil or it will break and look grainy; always add it at the end with the heat low, whisking constantly until smooth.
- Don't skip browning the mushrooms first; that caramelization is where half the sauce's depth of flavor comes from.
03 -
- Grating the onion instead of mincing it for the meatballs releases its moisture and keeps them from drying out while baking.
- A tiny splash of Worcestershire sauce in the stroganoff adds savory depth without making the dish taste like Worcestershire; it's the secret nobody mentions but everyone tastes.