Turkey Meatball Stroganoff



Turkey Meatball Stroganoff

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5 from 1 review


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.


  1. 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. 
  2. 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.
  3. 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.
  4. 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. 
  5. Stir the egg noodles in and cover.  Turn the temperature down to low and cook for about 6 minutes until the noodles are tender.
  6. Stir in the sour cream.  Heat through. Garnish with parsley.

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  1. Marie Armstrong

    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!

  2. Cheryl Sinclair

    I used Greek yogurt instead of sour cream and it curdled. Didn’t look very good, but it tastes great!

    • Andrea Buckett

      Yes it would curdle. Especially if you bring it back to a simmer. Glad it was still delicious though.

  3. Roberta

    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. 🙂


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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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