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Meatballs in a creamy sauce.
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Turkey Meatball Stroganoff

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.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: North American
Keyword: family dinners, meatballs, stove top dinners
Servings: 4 servings
Author: Julia Pinney

Ingredients

For the meatballs

  • 1 lb ground turkey
  • 1/3 cup panko bread crumbs
  • 1/4 cup milk
  • 1/2 small onion finely diced
  • 2 cloves garlic minced
  • 1/2 teaspoon dried chili flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil divided

For the sauce

  • 1 onion roughly chopped
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1 tablespoon paprika
  • 1 teaspoon Dijon mustard
  • 3 tablespoons flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh chopped parsley if desired to garnish

Instructions

Make the meatballs

  • 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.
  • In a small bowl, combine the milk with the bread crumbs. Stir to combine and set aside.
  • In a large bowl, combine the ground turkey, bread crumb mixture, cooked onions, salt and pepper. Mix well with your hands.
  • 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.
  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve topped with fresh parsley and lots of black pepper if desired. Suggested serving with wide pasta noodles.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.