Turkey Meatball Stroganoff for Noodles

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• Meatballs

• 1  lb ground turkey
• 1  egg
• 1⁄4 cup  minced onion
• 1⁄2 cup  breadcrumbs
• 2  minced garlic cloves

• Additional Ingredients

• 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

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.