Turkey Meatball Stroganoff
Ingredients
454g ground turkey
½ teaspoon onion powder
1 tablespoon butter
2 tablespoons olive oil, divided
1 cooking onion, diced
227g cremini mushrooms, sliced
½ teaspoon dried thyme leaves
¼ teaspoon salt
½ teaspoon pepper
1 ½ cups chicken broth
1 tablespoon Dijon mustard
1 ½ cups egg noodles
½ cup sour cream
2 tablespoons parsley.
Instructions
- Add the ground turkey and onion powder to a bowl. Season with salt and pepper. Mix to combine. Use about a tablespoon amount and roll the turkey mixture into meatballs. It will make about 20. Place the meatballs in the fridge.
- Place a non-stick pan over medium heat and add the butter and a tablespoon of olive oil. Once the butter is melted add the onion and sweat it for about 5 minutes until soft and translucent. Add the mushrooms, thyme, salt and pepper. Cook the mushrooms until they are golden brown and have reduced in volume. Transfer the mushroom mixture to a bowl.
- Add the remaining tablespoon of olive oil to the same pan the mushrooms were cooked in. Add the turkey meatballs and cook, for about 6-8 minutes, turning them occasionally to ensure they brown evenly on all sides.
- Pour in the chicken broth over the meatballs and scrape any brown bits off the bottom of the pan. Add the mushroom mixture back into the pan. Stir in the Dijon mustard. Bring the mixture up to a simmer and cook uncovered for about 12 minutes until the broth has reduced by about half.
- Stir the egg noodles in and cover. Turn the temperature down to low and cook for about 6 minutes until the noodles are tender.
- Stir in the sour cream. Heat through. Garnish with parsley.
I watched you make this the other day and thought that I would try this recipe! It looks good, is easy to assemble and I can’t wait to try it! Thanks for all your great ideas. I’m looking at my fridge differently when it has small bits of sauces, meat or whatever seems to land there!
I used Greek yogurt instead of sour cream and it curdled. Didn’t look very good, but it tastes great!
Yes it would curdle. Especially if you bring it back to a simmer. Glad it was still delicious though.
I have made stroganoff for years but this was the BEST recipe I ever made. No photos as sadly it was gobbled up faster than I could remember to take one. 🙂