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–+ servings
Turkey Meatball Stroganoff

Turkey Meatball Stroganoff

LeAnn
Turkey Meatball Stroganoff is lighter than classic stroganoff. Creamy mushroom sauce with juicy meatballs - all the flavor without the guilt.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Russian
Servings 5

Equipment

  • 1 Large skillet

Ingredients
  

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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