Tender Turkey Meatball Stroganoff (Printable)

Tender turkey meatballs with a creamy mushroom Stroganoff sauce over egg noodles.

# What You Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - ⅓ cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped
06 - ½ small onion, grated
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - ¼ 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 - ½ cup sour cream (120 g)
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 the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground turkey, breadcrumbs, egg, garlic, parsley, grated onion, salt, pepper, and smoked paprika until just combined.
03 - Shape the mixture into 20 to 24 small meatballs and arrange them on the prepared baking sheet.
04 - Bake the meatballs for 15 to 18 minutes until golden and fully cooked.
05 - While the meatballs bake, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until browned, approximately 5 minutes.
06 - Add finely chopped onion to the skillet and cook until softened, about 3 to 4 minutes. Stir in garlic and cook for an additional minute.
07 - Sprinkle flour over the vegetables and stir continuously for 1 minute. Gradually whisk in chicken broth, scraping any browned bits from the skillet.
08 - Stir in Worcestershire sauce and Dijon mustard. Allow the mixture to simmer gently for 3 to 4 minutes until the sauce thickens slightly.
09 - Reduce heat to low, then whisk in sour cream until the sauce is smooth. Adjust seasoning with salt and pepper to taste.
10 - Add the baked meatballs to the sauce and simmer gently for 5 minutes to heat through.
11 - Serve the meatballs and sauce over cooked egg noodles. Garnish with fresh dill or parsley as desired.

# Expert Suggestions:

01 -
  • It brings all the creamy, savory comfort of classic stroganoff without the weight of beef.
  • The meatballs bake while you build the sauce, so everything comes together in about an hour.
  • It reheats beautifully, which means leftovers taste even better the next day.
  • You can swap the turkey for chicken or even use Greek yogurt instead of sour cream and it still works.
02 -
  • Don't skip lining the baking sheet, the meatballs will stick and tear if you try to scrape them off bare metal.
  • Always add the sour cream off the heat or on very low, high heat will make it split and look grainy.
  • If the sauce feels too thick, thin it with a splash of broth or even pasta water.
03 -
  • Grate the onion on the large holes of a box grater and squeeze out some of the juice so the meatballs don't get too wet.
  • Let the mushrooms sit still in the pan for the first minute or two, moving them too early releases their water and they steam instead of browning.
  • Taste the sauce before adding the meatballs, it's your last chance to adjust the seasoning before everything comes together.

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