Turkey Meatball Stroganoff Noodles (Print Page)
Juicy turkey meatballs in a rich mushroom stroganoff sauce, served over tender egg noodles for an easy weeknight dinner.
# What You Need:
→ 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 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Stroganoff Sauce
09 - 2 tablespoons olive oil
10 - 1 medium yellow onion, finely chopped
11 - 8 ounces cremini or white mushrooms, sliced
12 - 2 cloves garlic, minced
13 - 2 tablespoons all-purpose flour
14 - 2 cups low-sodium chicken broth
15 - 1 tablespoon Worcestershire sauce
16 - 1 teaspoon Dijon mustard
17 - 1/2 cup sour cream
18 - Salt and pepper to taste
→ For Serving
19 - 12 ounces wide egg noodles
20 - 1 tablespoon fresh dill or parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined.
02 - Form mixture into 1-inch meatballs and arrange on prepared baking sheet. Bake for 15–18 minutes until cooked through and lightly browned.
03 - 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.
04 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3–4 minutes. Add mushrooms and cook until softened and lightly browned, about 5 minutes. Add garlic and sauté for 1 minute.
05 - Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Gradually whisk in chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook until slightly thickened, about 3–4 minutes.
06 - Reduce heat to low. Stir in sour cream until smooth. Season sauce with salt and pepper to taste.
07 - Add baked turkey meatballs to the sauce and gently simmer for 2–3 minutes to heat through.
08 - Serve meatballs and stroganoff sauce over egg noodles. Garnish with fresh dill or parsley if desired.
# Expert Tips:
01 -
- These turkey meatballs stay remarkably juicy while being leaner than beef, giving you that perfect comfort food feeling without the heaviness.
- The sauce comes together in about the same time the meatballs bake, making this impressive enough for company but doable on a weeknight when you need something reliable.
02 -
- I once rushed and added cold sour cream to the hot sauce, creating an unpleasant curdled texture that no amount of whisking could fix.
- The meatballs need just enough breadcrumbs to hold together without becoming dense, and letting them rest a few minutes before forming helps the mixture become easier to handle.
03 -
- Cook the mushrooms until they truly brown, not just soften, to develop that crucial umami flavor that makes this dish so satisfying.
- After adding the flour to the vegetables, cook it for a full minute while stirring constantly before adding liquid, eliminating any raw flour taste in the finished sauce.