This Turkey Meatball Stroganoff is a lighter, one-pot version of the original. Turkey meatballs replace the beef, but it still has mushrooms, onions, and garlic in a classic sour cream, wine, and mustard sauce. Cooking the egg noodles at the same time and you have an easy, one-pot meal.
Read on to learn all about Stroganoff and the detailed tips and tricks for this turkey meatball recipe. Or just grab those mushrooms, hit the Jump to Recipe button, and let’s make Turkey Meatball Stroganoff for dinner tonight!
Stroganoff (also Stroganov) is a Russian dish that dates back to the 1800s. There are, of course, lots of variations, but Stroganoff in the U.S. is classically made with strips of beef in a sauce of onions, mushrooms and sour cream.
There aren’t any surprising ingredients in this turkey meatball Stroganoff. You’ll also see the standard three ingredients for how to make meatballs: a pound of ground meat, one egg, and half a cup of breadcrumbs.
- Ground turkey – you can buy ground turkey with different fat percentages. More fat equals more flavor, but lean works just fine.
- Mushrooms – cremini or white button are best.
- Paprika – we liked smoked paprika in the meatballs and sweet paprika in the sauce, but use all sweet paprika if you like.
- Wine – beef Stroganoff traditionally uses red wine, but poultry versions sub in white. If you’re drinking white wine with your meal, go with a creamy Chardonnay. Otherwise I use dry vermouth because it keeps longer in the fridge than a standard wine, and I always have a bottle to make a dry martini.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Sub in ground chicken or ground beef for the ground turkey.
- Use gluten-free panko or any other breadcrumbs.
- No wine in the house? Sub in a few tablespoons of white wine vinegar or apple cider vinegar for the acidity.
Recipe tips and tricks
The turkey meatball recipe starts with a panade just like in my Greek chicken meatballs. This paste-like mixture of breadcrumbs and milk helps keep your meatballs tender.
Add the ground turkey and rest of the turkey meatball ingredients to the bowl and mix them together with your hands. There’s no need to knead the meatballs mixture, or your meatballs may be tough.
If you have the time, refrigerate this mixture for 30 minutes or so before frying.
Use a medium-sized cookie scoop or a spoon to scoop about two tablespoons of the turkey meatball mixture. Roll the mixture into a ball and put the meatball on piece of wax paper while you scoop the rest of the turkey meatballs.
You can bake these turkey meatballs like I do for my Asian shrimp and pork meatballs. But it’s more convenient to just fry them in the same pot you’ll use for the rest of the meatball Stroganoff recipe.
Briefly fry the meatballs in a thin layer of oil in a large pot until they are browned on several sides. Use a slotted spoon to remove the meatballs to a plate.
Add another tablespoon of oil to the pot and cook the onions until softened, about 7 to 10 minutes. Then add the chopped mushrooms, salt, paprika, thyme, and black pepper and cook until the mushrooms have released their liquid and started to brown.
Add the garlic and a quarter cup of flour. Stir constantly to distribute the flour throughout. Then add the chicken broth and wine or vermouth and stir, scraping up any brown bits that have stuck to the bottom of the pan.
Add the egg noodles and return the meatballs to the pot. Stir everything into the liquid, cover the pot, and cook for the time specified on your package of noodles, stirring a few times.
When the noodles are cooked and the meatballs are at least 165 degrees Fahrenheit, remove pan from the heat. Stir in the sour cream, Dijon mustard, and parsley and adjust the salt and pepper to taste. Return the pot to low heat and cook slowly to warm the dish through.
Serve immediately in bowls, with more chopped parsley for garnish.
What to serve with turkey meatball Stroganoff
- Serve with a simple vegetable. When I think of Russian vegetables, I think of beets and cabbage or a hardy green. Or maybe a pickle?
- Make a kale salad or raw carrot salad.
- Add a garlic bread baguette to sop up all the sauce.
- With all of the mushrooms, Stroganoff is one of those times that I feel totally comfortable recommending a red with poultry. Make it a light to medium-bodied red so you don’t overpower the dish.
Yogurt, either Greek-style or classic, would work. So would heavy cream and a bit of lemon.
You can definitely make the turkey meatballs in advance. And you could make the whole recipe in advance and gently reheat it on the stove. I just worry about the texture and over-cooking the noodles or having the sauce split or turn grainy.
I would not recommend freezing this Stroganoff recipe. You could, however, make double the number of turkey meatballs for freezing.
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Turkey Meatball Stroganoff
- ½ cup panko or other breadcrumbs
- 2 tablespoons milk or buttermilk
- 1 pound ground turkey
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Hungarian paprika or other paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon neutral vegetable oil
- 1 tablespoon neutral vegetable oil
- ½ onion chopped
- 1 pound cremini or white button mushroom quartered if small, otherwise chopped
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable broth
- ¼ cup white wine, vermouth, or brandy
- 8 ounces wide egg noodles
- ½ cup sour cream
- ¼ cup parsley chopped, plus more for garnish
- 2 teaspoon Dijon mustard
- salt and pepper to taste
- In a large bowl, combine the breadcrumbs and milk and let them sit while you chop the other ingredients.½ cup panko or other breadcrumbs, 2 tablespoons milk or buttermilk
- Add the ground turkey and rest of the turkey meatball ingredients to the bowl and mix them together with your hands. If you have the time, refrigerate this mixture for 30 minutes or so before frying.1 pound ground turkey, 1 large egg, 2 cloves garlic, 1 teaspoon Hungarian paprika or other paprika, 1 teaspoon salt, ½ teaspoon pepper
- Use a medium-sized cookie scoop or a spoon to scoop about two tablespoons of the turkey meatball mixture. Roll the mixture into a ball and put the meatball on piece of wax paper while you scoop the rest of the turkey meatballs. You should have 18 to 20 turkey meatballs.
- Add a tablespoon of vegetable oil to a large soup pot over medium-high heat and fry the turkey meatballs. After a few minutes, gently shake the pot or use a silicone spatula to turn the meatballs until they are browned on several sides. Use a slotted spoon to remove the meatballs to a plate.1 tablespoon neutral vegetable oil
- Heat another tablespoon of oil in the same pot over med-low heat, add the onions and cook until softened, about 7 minutes.1 tablespoon neutral vegetable oil, ½ onion
- Add the mushrooms, salt, pepper and thyme and continue to cook until the mushrooms have released their liquid and are lightly browned.1 pound cremini or white button mushroom, ½ teaspoon dried thyme, 1 teaspoon salt, 1 teaspoon paprika, ¼ teaspoon black pepper
- Add the garlic and a quarter cup of flour. Stir constantly to distribute the flour throughout for about two minutes.2 cloves garlic, ¼ cup all-purpose flour
- Add the chicken broth and wine or vermouth and stir, scraping up any brown bits that have stuck to the bottom of the pan.2 cups chicken or vegetable broth, ¼ cup white wine, vermouth, or brandy
- Add the egg noodles and return the meatballs to the pot. Stir everything into the liquid, cover the pot, and cook for the time specified on your package of noodles, stirring a few times.8 ounces wide egg noodles
- Add the sour cream, Dijon mustard, and parsley and cook over low heat for 1 to 2 minutes to warm the dish through.½ cup sour cream, 2 teaspoon Dijon mustard
- Add salt and pepper to taste. Serve immediately, garnished with the chopped parsley.salt and pepper to taste, ¼ cup parsley
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