Turkey Meatball Strogenoff

I love meatballs and these saucy turkey meatballs were no exception. I tried it for the first time a little over a month ago and it’s been back on the menu twice since.

The original recipe is modified a bit by baking the meatballs instead of pan frying them. I find with baking them they stay soft and moist and I can also be assured they are done in the middle.  I do like the browning with pan frying, but a tender meatball that I can be assured is fully cooked takes precedence.

The sauce thickens quickly and is very easy. No stirring and stirring and hoping the sauce will finally thicken. (We have all been there!)

Meatballs, creamy sauce and pasta…what’s not to love?? 

Adapted from Food.com



½ pound Ground Turkey
1 Egg
¼ cup Minced Onion
½ cup Breadcrumbs
1 Minced Garlic Cloves


1 Tbsp Butter
1 Tbsp Olive Oil
¼ cup Onion, finely chopped
½ cup Mushroom, thinly sliced
1 clove Garlic
½ cup Chicken Broth
1 tsp Brown Mustard
¼ cup Heavy Cream
½ cup Sour Cream
2 tsp Flour
2 Tbsp Minced Parsley
¼ cup White Wine – Optional
Salt & Freshly Ground Black Pepper
8 ounces Medium Egg Noodles, cooked


1. Form meatballs to about 1 1/2 inch size. Place in 8×8 glass dish and bake at 375 degrees for 20 minutes.

2 In a large deep skillet, heat butter and olive oil.  Add onions and mushrooms and sauté over medium heat until deep golden, about 20 minutes. Add garlic.

3 Blend broth, mustard, heavy cream and sour cream together and set aside. Lower heat.

4 Add flour and cook stirring for a minute.

5 Add liquid mixture and simmer, without boiling until sauce thickens, about 5 minutes.

6 Add meatballs to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper.

7 Stir in wine, if desired, and parsley and spoon over egg noodles.

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