Turkey Meatball Stroganoff (Print)
Tender turkey meatballs in a creamy mushroom sauce served over egg noodles - a comforting twist on classic Stroganoff.
# Ingredient List:
→ For the Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk
04 - 1 large egg
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 garlic clove, minced
07 - 1/2 tsp onion powder
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 diced
13 - 2 garlic cloves, 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
→ To Serve
20 - 10 oz egg noodles, cooked according to package instructions
21 - Fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, milk, egg, parsley, garlic, onion powder, salt, and pepper. Mix until just combined.
03 - With damp hands, form the mixture into 20–24 small meatballs and place on the prepared baking sheet.
04 - Bake meatballs for 15–18 minutes, or until cooked through and lightly golden.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add mushrooms and onion; sauté for 5–7 minutes until softened and lightly browned.
06 - Add garlic and cook for 1 minute. Sprinkle flour over the vegetables and stir for 1–2 minutes to coat.
07 - Gradually whisk in chicken broth, Worcestershire sauce, and Dijon mustard. Simmer for 3–4 minutes, stirring, until slightly thickened.
08 - Reduce heat to low. Stir in sour cream until smooth. Season with salt and pepper.
09 - Gently add baked meatballs to the sauce, spooning sauce over to coat. Simmer for 2–3 minutes to heat through.
10 - Serve meatballs and sauce over cooked egg noodles. Garnish with fresh parsley.
# Expert Suggestions:
01 -
- The turkey meatballs stay incredibly moist thanks to that little splash of milk in the mixture - a trick I discovered after several too-dry attempts.
- You can prep the meatballs ahead of time and refrigerate them, making this fancy-looking meal actually doable on busy weeknights when everyone's starving and staring at you expectantly.
02 -
- Never skip letting the meatballs rest for about 5 minutes after baking - I once served them immediately and watched in horror as all their juices ran out onto the plate instead of staying locked inside.
- The sauce might look slightly thin at first, but it thickens considerably as it cools, so resist the temptation to reduce it too much or you'll end up with something closer to meatball paste than stroganoff.
03 -
- If you find your meatballs are sticking to the baking sheet despite the parchment paper, place the tray in the freezer for 10 minutes before baking - the slight chill helps them maintain their shape and release more easily.
- When reheating leftovers, add a splash of cream or broth and warm gently over medium-low heat rather than using the microwave, which can make the sauce separate and the meatballs tough.