Turkey Meatball Stroganoff over Noodles (Print View)
Juicy turkey meatballs in creamy mushroom stroganoff sauce with tender egg noodles for an easy, satisfying family dinner.
# What You'll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Stroganoff Sauce
09 - 2 tablespoons olive oil
10 - 1 medium yellow onion, finely chopped
11 - 8 oz cremini or white mushrooms, sliced
12 - 2 cloves garlic, minced
13 - 2 tablespoons all-purpose flour
14 - 2 cups low-sodium chicken broth
15 - 1 tablespoon Worcestershire sauce
16 - 1 teaspoon Dijon mustard
17 - 1/2 cup sour cream
18 - Salt and pepper to taste
→ For Serving
19 - 12 oz wide egg noodles
20 - 1 tablespoon fresh dill or parsley, chopped (optional)
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined.
02 - Form mixture into 1-inch meatballs and arrange on prepared baking sheet. Bake for 15-18 minutes until cooked through and lightly browned.
03 - While meatballs bake, bring a large pot of salted water to a boil. Cook egg noodles according to package instructions, then drain and set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add mushrooms and cook until softened and lightly browned, about 5 minutes. Add garlic and sauté for 1 minute.
05 - Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
06 - Gradually whisk in chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
07 - Reduce heat to low. Stir in sour cream until smooth. Season sauce with salt and pepper to taste.
08 - Add baked turkey meatballs to the sauce and gently simmer for 2-3 minutes to heat through.
09 - Serve meatballs and stroganoff sauce over egg noodles. Garnish with fresh dill or parsley if desired.
# Expert Suggestions:
01 -
- These turkey meatballs stay incredibly juicy while being leaner than traditional beef versions, perfect for when you want something satisfying without feeling weighed down.
- The creamy mushroom sauce has this wonderful way of clinging to both the meatballs and noodles, ensuring every bite delivers that rich stroganoff flavor.
02 -
- Never add cold sour cream directly to the hot sauce or itll curdle instantly, instead temper it by stirring in a spoonful of the hot sauce first.
- Turkey meatballs need a gentle touch compared to beef, as the lower fat content means they can dry out if overworked or overcooked.
03 -
- After years of making this dish, Ive found that letting the formed meatballs rest in the refrigerator for 15 minutes before baking helps them hold their shape perfectly without crumbling.
- When mixing the sour cream into your sauce, take the pan completely off the heat and use a figure-eight motion with your spoon rather than stirring in circles for the smoothest incorporation.