Turkey Meatball Stroganoff Noodles (Printable)
Hearty meatballs in savory cream sauce over wide egg noodles.
# What You Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons milk
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1/2 small onion, finely grated
07 - 2 cloves garlic, minced
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Stroganoff Sauce
10 - 2 tablespoons olive oil
11 - 1 tablespoon butter
12 - 9 oz cremini or white mushrooms, sliced
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - 2 tablespoons all-purpose flour
16 - 2 cups low-sodium chicken broth
17 - 1 tablespoon Worcestershire sauce
18 - 1 teaspoon Dijon mustard
19 - 3/4 cup plus 1 tablespoon sour cream
20 - Salt and black pepper, to taste
21 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For Serving
22 - 10 oz wide egg noodles
23 - Salt, for pasta water
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, egg, milk, parsley, grated onion, garlic, salt, and pepper. Mix until just incorporated.
03 - Shape mixture into 20–24 small meatballs and place evenly on the prepared baking sheet. Bake for 15–18 minutes until golden and cooked through.
04 - While meatballs bake, bring a large pot of salted water to a boil. Cook egg noodles according to package directions, then drain and set aside.
05 - In a large skillet over medium heat, heat olive oil and butter. Add sliced mushrooms and sauté until browned, about 5–6 minutes. Add diced onion and cook until softened, 2–3 minutes. Stir in garlic and cook 1 minute more.
06 - Sprinkle flour over sautéed vegetables, stirring well. Cook for 1 minute to eliminate raw flour flavor.
07 - Gradually whisk in chicken broth, then add Worcestershire sauce and Dijon mustard. Bring to a boil, reduce heat, and simmer until sauce thickens, about 5 minutes.
08 - Lower heat to low and stir in sour cream until smooth. Season with salt and black pepper to taste.
09 - Add baked meatballs to the skillet and gently simmer for 3–4 minutes to heat through.
10 - Plate egg noodles and spoon meatballs and sauce over them. Garnish with chopped fresh parsley.
# Expert Advice:
01 -
- Lean turkey meatballs mean you can eat generously without that weighed-down feeling.
- The sauce comes together faster than you'd expect, which makes this perfect for Thursday nights when time is tight.
- It tastes even better the next day, so leftovers are actually something to look forward to.
02 -
- Never let the sour cream boil or it will split—low heat is non-negotiable once it goes into the pan.
- Grating onion for the meatballs instead of mincing makes them stay incredibly tender and moist.
- The sauce thickens more as it cools, so if it looks slightly loose when plating, it's exactly right.
03 -
- A splash of white wine in the sauce adds depth that tastes subtle but unmistakable—add it after the flour cooks and before the broth.
- If you're reheating leftovers, add a splash of broth or milk to loosen the sauce back to silky—don't reheat directly on heat.