Turkey Meatball Stroganoff

5 from 1 vote

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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.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Russian

Servings:

Calories: 613kcal

Author: Joanne Stekler

Ingredients

Turkey Meatballs

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

Stroganoff

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

Instructions

Turkey meatballs

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

Stroganoff

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

Notes

Fuller fat ground turkey will give your turkey meatballs more flavor than lean turkey, but either will work in this recipe.

If you're drinking white wine with your meal, go with a creamy Chardonnay. Otherwise you can use dry vermouth or sub in a few tablespoons of white wine vinegar or apple cider vinegar for the acidity.

Nutrition