Turkey Meatball Stroganoff for Noodles

Made This Recipe? Add Your Photo

Total Time
40mins
Prep
10 mins
Cook
30 mins

Comfort food! Easy to prepare and better to eat. Especially good on cold, wintery nights that requires something a little heavier.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Heat large non-stick skillet over high heat and sear meatballs on all sides, for about a minute. Remove to a plate.
  2. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and sauté over medium heat until deep golden, about 20 minutes.
  3. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat.
  4. Add flour and cook stirring for a minute.
  5. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes.
  6. Return meatballs to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper.
  7. Stir in dill, wine and parsley and spoon over noodles.
Most Helpful

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!

4 5

A big winner in our house! You know it's good when a 7 yr old "loves it". I didn't have any mushrooms or heavy cream on-hand, so I substituted some cream of mushroom. I added about a 1/4 c to the onions, after sauteing them for a min or two, and another 1/4 c to the broth mix. I used 2% milk since I didn't have the cream and added slightly more flour to thicken the sauce. I think next time I may go a little lighter on the Dijon though. Thanks for sharing your recipe! It's going in my collection.