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Turkey Meatball Stroganoff

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Servings 4 -6

Ingredients
  

MEATBALLS

  • 1 Tbsp canola oil
  • 1/2 cup finely diced red onion
  • 1 Granny Smith apple, peeled and grated
  • 1 clove garlic, minced
  • ¼ EACH cinnamon, salt and pepper
  • ½ cup panko breadcrumbs
  • 1 lb ground turkey
  • 1 egg, lightly beaten

STROGANOFF

  • 150 g egg noodles
  • 4 cups mushrooms, sliced (cremini, button, white any type you like)
  • 1 Tbsp canola oil
  • 2 Tbsp garlic, chopped
  • 1 Tbsp flour
  • 1 cup beef broth
  • 1/3 cup sour cream or Greek low-fat yogurt
  • 1 Tbsp Dijon mustard
  • ½ tsp nutmeg
  • 2 Tbsp flat leaf parsley, chopped

Instructions
 

To Make Meatballs:

  • Preheat oven to 425ºF.
  • In a skillet over medium-high heat, add oil and onion and sauté for about 5 minutes. Add apple, garlic, cinnamon, salt and pepper and continue to cook for 3 minutes. Take off heat and add mix in breadcrumbs. Allow to cool for 5 minutes.
  • In a large bowl, combine turkey, egg and breadcrumb mixture. Form into 36 (1 inch) meatballs. Place on parchment-lined cookie sheet and bake for 10-15 minutes in preheated oven, turning once.
  • You can proceed with stroganoff, or place meatballs in the refrigerator for up to 3 days. You can also lay out on a cookie sheet and freeze individually. When frozen place in a freezer bag and keep sealed for 3-4 months.

To Make Stroganoff:

  • Prepare noodles as per package directions.
  • While noodles are cooking, in a skillet over medium-high heat, add oil and sauté mushrooms and garlic for about 6 minutes until just turning a bit brown. Add ¼ cup of beef broth and bring to a simmer. Sprinkle flour over mushrooms and toss, stirring for 1 minute. Add remaining beef broth, bring up to boil. Reduce heat and rapid-simmer for about 3-4 minutes until just starting to thicken. Stir in sour cream, Dijon, nutmeg and parsley.
  • Add meatballs, toss to coat. Simmer for 2-3 minutes to warm through. Add noodles and toss to coat. Serve with additional sprinkle of fresh parsley (optional).