Turkey Meatball Stroganoff
Turkey meatballs in a creamy mushroom and onion sauce served over egg noodles.
servings: 4
total time: 1 hour 45 minutes
recipe by: Frankie
Ingredients
- 12 ounces dry egg noodles
- 1/4 cup (4 TBSP) unsalted butter
- 8 ounces mushrooms, sliced
- 1 large yellow onion diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- salt & pepper
- 1/2 cup sour cream
- 2 green onions, sliced
- For the meatballs:
- 1 lb ground turkey
- 2 tsp garlic powder
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg, lightly beaten
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Directions
- Combine all the meatball ingredients together in a large bowl with your hands until mixed well. Roll enough mixture between your palms to form about 1 inch balls and place them spread out on a baking sheet (you should have roughly 30 meatballs).
- Cover the meatballs with plastic wrap and refrigerate for at least 1 hour.
- Remove meatballs from the fridge and preheat the oven to 425°F.
- Place meatballs in the preheated oven and cook for 15 minutes.
- Remove meatballs from the oven and set aside.
- Cook your egg noodles according to the package.
- While your noodles cook: In a dutch oven or large saucepan melt the butter over medium-high heat, add the mushrooms, onions, garlic, 1 tsp salt and 1 tsp pepper and cook, stirring occasionally, about 6 minutes or until onions soften.
- Add the flour and stir until well combined. Slowly stir in the chicken broth and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
- Add the meatballs and cook, stirring occasionally, until heated through, about 5 more minutes. Take off the heat, stir in the sour cream, add salt and pepper to taste
- Drain your noodles and serve the meatball sauce over the noodles and sprinkle green onions on top.
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