Recipe by R. Warren Meddoff
Comfort food! Easy to prepare and better to eat. Especially good on cold, wintery nights that requires something a little heavier.
Top Review by email2kathy
Just what I was looking for! I lightened the recipe for my weight loss program by using ground turkey instead of meatballs (though they sound delicious), and substituted 2% milk for the cream, and non-fat yogurt for the sour cream and served over noodles or spinich. I offered sour cream on the side. I would also consider reducing the mustard to 2 teaspoons, though the family thought it was a winner to repeat as described! Thanks!
- 1 lb ground turkey
- 1 egg
- 1⁄4 cup minced onion
- 1⁄2 cup breadcrumbs
- 2 minced garlic cloves
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 lb mushroom, caps only, thinly sliced
- 1⁄2 cup beef broth (I use Better Than Bouillon)
- 1 tablespoon Dijon mustard
- 1⁄4 cup heavy cream
- 1⁄2 cup sour cream
- 2 teaspoons flour
- 2 tablespoons minced fresh dill or 1⁄2 tablespoon dried dill
- 2 tablespoons minced parsley
- 1⁄4 cup white wine
- salt & freshly ground black pepper
- 8 ounces medium egg noodles, cooked
Directions See How It's Made
- Heat large non-stick skillet over high heat and sear meatballs on all sides, for about a minute. Remove to a plate.
- In a clean wide skillet, heat butter. Sweat onions and add mushrooms and sauté over medium heat until deep golden, about 20 minutes.
- While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat.
- Add flour and cook stirring for a minute.
- Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes.
- Return meatballs to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper.
- Stir in dill, wine and parsley and spoon over noodles.