Turkey meatball stroganoff is pure comfort food. Creamy sauce, tender meatballs, and pasta, this dish has it all.
Stroganoff is typically beef in a rich sauce made with sour cream. I look for any excuse to eat meatballs, so ground turkey takes the place of beef in my version. Garlic and mushrooms are common in the sauce, and I like adding onions and peppers for added textures and colors.
Making meatballs and sauce takes a little time, but it is still low on the fussiness scale. This is a nice recipe for a weekend or any evening you have a little time.
Ground Turkey: Select lean ground turkey.
Egg: The egg is used to bind the ingredients of the meatballs together.
Onion: Both the meatballs and the sauce contain onion for great flavor.
Panko Breadcrumbs: Light, crispy Panko breadcrumbs help bind the meatballs and keep them light and tender.
Garlic: Fresh, fragrant garlic flavors both the meatball and the sauce.
Butter & Olive Oil: Butter and olive oil combine to sauté the veggies.
Mushrooms: So delicious when thinly sliced and sautéed. Portabello mushrooms are a great choice as they hold up in the sauce thanks to their firm, meaty texture.
Red Bell Pepper: A little red pepper adds nice color and flavor.
Low Sodium Chicken Stock: The liquid base of the sauce. The chicken stock also adds flavor.
Brown Mustard: I am not a big fan of mustard, but a touch of brown mustard adds a nice tangy element to the thick, rich sauce.
Half & Half: Makes the sauce creamy and delicious.
Sour Cream: Rich, tangy sour cream provides terrific flavor and richness to the sauce.
Flour: Combines with the butter and olive oil to help thicken the sauce.
Fresh Parsley: Adds a pop of color and fresh flavor.
Salt & Black Pepper: Brings out the flavors of the meatballs and the sauce.
Egg Noodles: We typically use extra wide egg noodles, but whatever you prefer. You could also use a different pasta, but egg noodles are definitely the classic choice for stroganoff.
Start by forming the meatballs. Try to stir the mixture together, so the meatballs stay tender. The meatballs will bake while you cook the pasta and make the sauce.
Start boiling water for your pasta. I just recently had my meatballs baking and sauce well on its way and realized I never started the water for the egg noodles. Learn from me. 😉
While the veggies sauté, stir together the ingredients for the sauce. I like to use a measuring cup. Using a whisk will help combine the sour cream with the liquids.
When the veggies are tender, sprinkle in the flour. Stir and let the flour incorporate into the butter and olive oil and cook for one minute. Whisk the liquids together and add to the skillet. Stir and heat to a gentle simmer.
About this time, you will be pulling your turkey meatballs from the oven. Tuck the meatballs in the sauce. If needed, add a tablespoon or so of the pasta water to thin the sauce to the desired thickness.
Season with salt and pepper. Plate your egg noodles, then pile on the turkey meatball stroganoff. Sprinkle with parsley.
I like to serve with a simple green vegetable like broccoli or green beans.
Turkey Meatball Stroganoff
- ½ pound lean ground turkey
- 1 egg
- ¼ cup minced onion
- ½ cup Panko breadcrumbs
- 1 garlic clove minced
- 1 Tbsp butter
- 1 Tbsp olive oil
- ¼ cup onion finely chopped
- ½ cup mushroom thinly sliced
- ¼ cup red bell pepper diced
- 1 clove garlic minced
- ½ cup low sodium chicken stock
- 1 tsp brown mustard
- ¼ cup half & half
- ⅓ cup sour cream
- 2 tsp flour
- 2 Tbsp minced parsley
- salt & freshly ground black pepper
- 2 cups dry egg noodles
- Combine the ground turkey, egg, onion, breadcrumbs and garlic. Form into 10-12 even sized meatball. Place in 8×8 glass dish and bake at 375 ℉ for 20 minutes.
- Add water to a large pot and heat to boiling to cook the egg noodles.
- In a large deep skillet, heat butter and olive oil. Add onions, mushrooms and bell pepper and sauté over medium heat 10 minutes until softened. Add garlic and sauté for one minute.
- Add chicken stock, mustard, half & half, and sour cream to a measuring cup or bowl. Stir to thoroughly combine and set aside.
- Reduce heat to low and add flour to the skillet. Stir for one minute.
- Stir in the liquid mixture and simmer as the sauce thickens, about 5 minutes.
- Once the egg noodles are cooked, strain and set aside. Save a quarter cup of the pasta water.
- Add meatballs to sauce, simmer for a few minutes, and stir until mixture is combined and heated through. Add a Tbsp of pasta water at a time to thin the sauce if needed. The goal is a thick, smooth sauce that coats the meatballs. Season to taste with salt and pepper.
- Sprinkle with fresh parsley and serve over egg noodles.