Turkey Meatball Stroganoff

This Turkey Meatball Stroganoff is a lighter take on classic beef stroganoff.  It delivers all the flavor of stroganoff in a healthier version.  Ready in about 40 minutes, it’s simple and satisfying. Serve over egg noodles or mashed potatoes for a meal that feels indulgent.  This is comfort food you can enjoy eating without the guilt.

Why You’ll Love This Recipe:

• Healthier comfort food:  Lean ground turkey keeps this dish lighter
• Quick & easy:  One skillet and minimal prep
• Family-friendly:  Classic flavors everyone loves

Ingredients to make Turkey Meatball Stroganoff:

Turkey Meatballs:

• l lb ground turkey
• 1 large shallot, diced (or diced onion)
• 3 tbsp milk
• 1 egg, beaten
• 1/2 cup breadcrumbs or panko
• 1/2 tsp garlic powder
• 1/2 tsp salt
• pepper to taste
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
• 2 tbsp olive oil

Creamy Stroganoff Sauce:

• 1 tbsp butter
• 1 large shallot, chopped (or diced onion)
• 8 oz mushrooms, sliced
• 1 garlic clove, minced
• 2 tbsp flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1/4 c cooking sherry or red wine
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
• 1/4 cup sour cream, room temperature

How to make Turkey Meatball Stroganoff:

• Combine ground turkey, shallot, milk, egg, breadcrumbs, garlic powder, salt, pepper and parsley.  Mix together and form balls with medium scoop.  Makes about 20 meatballs.

• In large skillet heat 2 tbsp olive oil and brown meatballs over medium heat on all sides until they are golden brown.  Remove from pan to a plate.

• Melt butter in the same skillet.  Add shallot, mushrooms and garlic and cook until softened and lightly golden.  Add in flour and stir to coat.

• Slowly whisk in beef broth, Worcestershire sauce, Dijon mustard, cooking sherry, parsley and thyme, and simmer until thickened.

• Return meatballs back into the pan and stir to coat with sauce.  Stir in sour cream.  Taste and adjust seasoning with salt and pepper as needed.

• Garnish with fresh parsley and serve over cooked egg noodles, rice, or my Creamy Mashed Potatoes.

Notes:

• For extra light use Greek yogurt instead of sour cream.
• Use fresh parsley and thyme for fresh flavors.
• Make ahead and store in refrigerator up to 2 days in advance.  Reheat gently on the stovetop or in the microwave.
• Freeze fully cooled meatballs and sauce for up to 2 months.  Thaw overnight before reheating.

Other Delicious Recipes to try:

Salisbury Steak Meatballs

Lighter Beef Stroganoff

Turkey Meatball Tortellini Soup

Italian Chicken and Rice

Creamy Mashed Potatoes

Turkey Meatball Stroganoff

LeAnn

Turkey Meatball Stroganoff is lighter than classic stroganoff. Creamy mushroom sauce with juicy meatballs - all the flavor without the guilt.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Russian

Servings 5

Equipment

• 1 Large skillet

Ingredients

  

1x2x3x

Turkey Meatballs

• 1 lb ground turkey
• 1 large shallot, diced (or diced onion)
• 3 tbsp milk
• 1 egg, beaten
• 1/2 cup breadcrumbs or panko
• 1/2 tsp garlic powder
• 1/2 tsp salt
• pepper to taste
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
• 2 tbsp olive oil

Creamy Stroganoff Sauce:

• 1 tbsp butter
• 1 large shallot, chopped (or diced onion)
• 8 oz mushrooms, sliced
• 1 garlic clove, minced
• 2 tbsp flour
• 1 cup beef or chicken broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1/4 cup cooking sherry or red wine
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
• 1/4 cup sour cream, room temperature

Instructions

 

• Combine ground turkey, shallot, milk, egg, breadcrumbs, garlic powder, salt, pepper and parsley.  Mix together and form balls with medium scoop.  Makes about 20 meatballs.
• In large skillet heat 2 tbsp olive oil and brown meatballs over medium heat on all sides until they are golden brown.  Remove from pan to a plate.
• Melt butter in the same skillet.  Add shallot, mushrooms and garlic and cook until softened and lightly golden.  Add in flour and stir to coat.
• Slowly whisk in beef broth, Worcestershire sauce, Dijon mustard, cooking sherry, parsley and thyme, and simmer until thickened.
• Return meatballs back into the pan and stir to coat with sauce.  Stir in sour cream.  Taste and adjust seasoning with salt and pepper as needed.
• Garnish with fresh parsley and serve over cooked egg noodles, rice, or mashed potatoes.
• NOTES: *For extra light use Greek yogurt instead of sour cream. *Use fresh parsley and thyme for fresh flavors. *Make ahead and store in refrigerator up to 2 days in advance.  Reheat gently on the stovetop or in the microwave. *Freeze fully cooled meatballs and sauce for up to 2 months.  Thaw overnight before reheating.

Keyword Turkey Meatball Stroganoff, Stroganoff, Meatball Stroganoff, Healthy, Light Stroganoff, Dinner

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