If you’re a fan of Creamy Chicken Stroganoff, you’ll love this Turkey Meatball Stroganoff. A new take on an absolute classic recipe. Tender meatballs cooked in a creamy stroganoff sauce. Serve with noodles for a fantastic dinner.

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One of my adult kids’ favourite meals is the Creamy Chicken Stroganoff. I’ve been making it 20+ years and it still goes on our dinner table at least every few months. Just recetnly, I made a recipe for these amazing Teriyaki Beef Meatballs, that also went down pretty well. So, I had a thought. What if I combined parts of two of those recipes to come up with something new and delicious. And so, I present to you these this Turkey Meatball Stroganoff dish. Delicious!

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What Is this Meatball Dish Like

• Difficulty – These meatballs are easy to make but I’d rate the recipe as medium difficulty. they take a little time between making the sauce and putting together the meatballs. It’s also important to follow instructions carefully to achieve tender meatballs.
• Taste – The flavour and texture of these meatballs are both amazing. Lean tender turkey meatballs wrapped up in a creamy stroganoff sauce.
• Serving – This recipe serves four adults and goes fantastic with wide pasta noodles.

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Ingredients

FOR THE MEATBALLS

• Turkey – I used ground turkey, which was a mix of white and dark meat.
• Bread crumbs – This recipe uses dry panko bread crumbs.
• Milk – I used semi skimmed milk to mix with the bread crumbs.
• Onion – Finely diced white onion is used in the meatballs.
• Garlic – Fresh minced garlic.
• Chili flakes – These are added to the meatballs for a kick of heat.
• Salt & pepper – Used as seasonings to enhance flavours.
• Olive oil – Used to sautee the onions brown the meatballs.

FOR THE SAUCE

• Onion – I used a large white onion, roughly chopped.
• Chicken broth – I used carton chicken broth for making the sauce.
• Sour cream – Is used to finish and thicken the stroganoff sauce.
• Paprika – I used sweet paprika in making the sauce.
• Dijon mustard – A teaspoon of Dijon mustard is used in making the sauce.
• Butter – Gives a rich flavour to the sauce.
• Flour – All purpose flour is used to thicken the sauce.
• Olive oil – The onions are cooked in olive oil.
• Garlic – Fresh minced garlic.
• Salt and black pepper – Seasonings used to enhance flavours.
• Fresh chopped parsley – If desired you can garnish the finished dish with this.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

MAKE THE MEATBALLS

1. In a medium sized skillet, add one tablespoon of the olive oil and heat for about 30 seconds. Add the finely chopped onion, garlic and dried chili flakes. Stir around and cook until the onions are softened and golden, about 5 minutes. Remove for from the heat and leave to cool.
2. In a small bowl, combine the milk with the bread crumbs. Stir to combine and set aside.
3. In a large bowl, combine the ground turkey, bread crumb mixture, cooked onions, salt and pepper. Mix well with your hands.
4. Using a small ice cream scoop or a tablespoon, mound out portions of the meat mixture. Gently but firmly form into round balls. Don’t overwork the turkey or it will be dry. Repeat for all mixture and place on a plate.
5. Heat remaining olive oil in a deep sided medium sized skillet. Add the turkey meatballs and cook for about 2 minutes until browned. flip over and cook other side for about 2 minutes. Remove all the meatballs from the skillet and drain on paper towels. Set aside while you make the sauce.

MAKE THE SAUCE

1. In the reserved skillet set over medium heat, add the olive oil, garlic and onions. Reduce heat to medium low and cook until soft and browned, around 5-8 minutes.
2. Push onions to the side of the pan and add the butter, and stir until it melts. Add the paprika and Dijon mustard. Stir well until it’s well combined. Add the flour and stir in fast until a paste forms, about 30 seconds to a minute.
3. Start adding your chicken broth gradually, whisking as you go to get out all the lumps. After about 2 minutes you will have a smooth sauce. Bring to a simmer.
4. Add the browned meatballs to the sauce and give a really good stir. Add the sour cream, salt and black pepper and stir well. Cover, reduce heat to low and leave to finish cooking for about 15 minutes.
5. Serve topped with fresh parsley and lots of black pepper if desired. Suggested serving with wide pasta noodles.

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Recipe Tips

• Prep ahead meatballs – You can make the meatballs up to the day before and keep them in the fridge. Alternatively, you can make and freeze them from uncooked. You can freeze uncooked meatballs up to two months. Just be sure to allow them to fully defrost before cooking.
• Double the sauce – If you want to serve sauce on the side for rice or noodles, I recommend you double the recipe. You can easily do that in the recipe card.
• Don’t overwork the turkey – The secret to getting a great meatball, is to not overwork the meat. Mix the ingredients until just combined. When forming into meatballs, do it gently and quickly. If you overwork the turkey, they will be tough.
• Finely dice the onions – You are looking to really finely dice the onions so they incorporate into the meatballs well.

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Substitutions

• Ground turkey – Any kind of ground meat will work for this recipe like chicken, beef, pork or lamb.
• Bread crumbs – I used panko bread crumbs. Any fine bread crumbs will work well.
• Chicken broth – I liked the flavour of chicken broth for the sauce. You could always use vegetable broth for a lighter flavour or beef broth for a richer flavour.
• Sour cream – Sour cream is used in the sauce. You can use Greek yogurt, natural yogurt, creme fraiche or even half and half.

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Serving

These meatballs are rich and deacdent. I recommend serving them with plain wide pasta noodles. You can serve the meatballs on top of the noodles or stir the noodles into the skillet with the meatballs. It would also be great with the Homemade Baguette Bread served on the side.

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Frequently Asked Questions

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Thanks for Stopping By & Hope To See You soon!