Turkey Meatball Stroganoff (Printable)
Savory turkey meatballs in creamy mushroom Stroganoff sauce atop buttery egg noodles, perfect for comforting dinners.
# What You Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/4 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp milk
05 - 2 tbsp fresh parsley, finely chopped
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Stroganoff Sauce
10 - 2 tbsp unsalted butter
11 - 1 tbsp olive oil
12 - 1 medium yellow onion, finely diced
13 - 8 oz cremini or white mushrooms, sliced
14 - 2 cloves garlic, minced
15 - 2 tbsp all-purpose flour
16 - 2 cups low-sodium chicken broth
17 - 1 tbsp Dijon mustard
18 - 1/2 cup sour cream
19 - Salt and pepper to taste
20 - 2 tbsp fresh parsley, chopped (for garnish)
→ For Serving
21 - 12 oz wide egg noodles
22 - 2 tbsp unsalted butter
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine ground turkey, breadcrumbs, egg, milk, parsley, garlic powder, onion powder, salt, and pepper. Mix gently until just combined. Shape mixture into 1-inch meatballs and place on prepared sheet. Bake for 15 to 18 minutes until cooked through and lightly browned.
02 - Cook egg noodles according to package instructions. Drain and toss immediately with 2 tablespoons of unsalted butter. Keep warm until serving.
03 - Heat butter and olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add mushrooms and cook for 5 minutes until browned and moisture evaporates. Stir in minced garlic and cook 1 minute more.
04 - Sprinkle flour over vegetables and stir to coat evenly. Cook for 1 minute. Gradually whisk in chicken broth, bring to a simmer, then stir in Dijon mustard. Allow to simmer for 3 to 4 minutes until sauce slightly thickens.
05 - Reduce heat to low and stir in sour cream until fully incorporated. Season with salt and pepper to taste. Add baked turkey meatballs to the sauce and gently simmer for 5 minutes to heat through.
06 - Plate buttered egg noodles and spoon turkey meatballs with Stroganoff sauce over the top. Garnish with chopped fresh parsley before serving.
# Expert Tips:
01 -
- Turkey keeps it light and lean while the sour cream sauce makes it feel indulgent and satisfying.
- From prep to plate in under an hour, it's practical enough for a weeknight but impressive enough to serve guests.
- The mushrooms release their umami magic, creating depth that makes people ask what your secret ingredient is.
02 -
- Don't stir the mushrooms constantly while they cook—let them sit and caramelize, or they'll steam instead of brown and taste watery.
- Cold sour cream curdling in hot sauce is real; always temper it by adding a spoonful of warm sauce to the sour cream first, then stir it back in slowly.
- Baking the meatballs instead of browning them on the stove keeps them evenly cooked and frees up your stovetop for the sauce.
03 -
- Shape meatballs with slightly damp hands so the mixture doesn't stick, and keep them uniform in size so they cook evenly.
- The sour cream is what makes this dish taste restaurant-quality, so don't cheap out—full-fat sour cream is richer and more forgiving than the low-fat versions.