Turkey Meatball Stroganoff Noodles (Printable)
Tender turkey meatballs simmered in a rich mushroom stroganoff sauce served over egg noodles for an easy weeknight dinner.
# Ingredient List:
→ 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 tbsp fresh parsley, chopped
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Stroganoff Sauce
09 - 2 tbsp olive oil
10 - 1 medium yellow onion, finely chopped
11 - 8 oz cremini or white mushrooms, sliced
12 - 2 cloves garlic, minced
13 - 2 tbsp all-purpose flour
14 - 2 cups low-sodium chicken broth
15 - 1 tbsp Worcestershire sauce
16 - 1 tsp Dijon mustard
17 - 1/2 cup sour cream
18 - Salt and pepper to taste
→ Serving
19 - 12 oz wide egg noodles
20 - 1 tbsp fresh dill or parsley, chopped (optional)
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined.
03 - Form mixture into 1-inch meatballs and arrange on prepared baking sheet.
04 - Bake for 15-18 minutes until cooked through and lightly browned.
05 - 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.
06 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes.
07 - Add mushrooms and cook until softened and lightly browned, about 5 minutes. Add garlic and sauté for 1 minute.
08 - Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
09 - Gradually whisk in chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
10 - Reduce heat to low. Stir in sour cream until smooth. Season sauce with salt and pepper to taste.
11 - Add baked turkey meatballs to the sauce and gently simmer for 2-3 minutes to heat through.
12 - Serve meatballs and stroganoff sauce over egg noodles. Garnish with fresh dill or parsley if desired.
# Expert Tips:
01 -
- The meatballs stay incredibly tender and juicy while soaking up that velvety mushroom sauce in a way that feels like cheating on your diet but isnt.
- You can prep the meatballs ahead of time and freeze them raw, making this an absolute lifesaver on those nights when cooking feels impossible but takeout isnt calling your name.
02 -
- Always let your sour cream come to room temperature before adding it to the sauce, otherwise it can separate and give your stroganoff a grainy texture.
- The meatballs need that few minutes of rest time after coming out of the oven before going into the sauce, or theyll release too much moisture and dilute your carefully crafted sauce.
03 -
- Toast the breadcrumbs in a dry skillet before adding them to your meatball mixture for a nutty flavor that elevates the entire dish without adding any extra ingredients.
- Keep a small bowl of cold water nearby when forming meatballs and wet your hands slightly between every few meatballs to prevent the meat from sticking to your fingers.