Turkey Meatball Stroganoff with Mushroom Cream Sauce

Turkey MeatballI love stroganoff. I was at Publix the other day without a grocery list, contemplating on what to make for dinner. I try really hard to steer away from red meat (although I love it!), as they say it should be limited to once a week or so for good heart health. So, I always tend to lean towards chicken, turkey or fish. Well, we have had chicken several times this past week, I did not feel like fish, and John gets to the point where he is protesting, no more chicken, so to keep the peace, I decided on turkey!


Ground turkey can be used to replace beef in all sorts of dishes. Stroganoff is one of them. I could not make up my mind between meatballs, or just breaking up and browning the meat. Either is just fine, but I went with the meatballs, and I’m glad I did. It’s nice to step out of the box once in a while.


The milk and parmesan make the center of these meatballs so moist and tender. I like to crisp the meatballs up, so on the outside, they are crispy, and then the inside is moist and pillowy (is that a word?).


Although I call it “Mushroom Cream Sauce”, I did lighten it up a bit by using reduced fat sour cream and half and half, and it still tastes creamy. Most recipes call for a condensed soup or heavy cream. I have used both, but prefer to keep things lighter and still tasty if at all possible. The egg noodles will soak up some of the sauce as well.


Heres what you will need:

Turkey Meatball Stroganoff with Mushroom Cream Sauce



1 small yellow onion, finely chopped

8 ounce package baby bella mushrooms, sliced

3 Tbs olive oil

1 1/2 cups reduced sodium organic chicken broth

1/2 cup half and half

1/2 cup reduced fat sour cream

1 Tbs dijon mustard

1/4 tsp Worcestershire

1 tsp poultry seasoning

1/8 tsp garlic salt

2 small garlic cloves, minced

1 12 ounce package egg noodles



1 pound 93/7 lean ground turkey

1/3 cup grated parmesan cheese

1/2 cup fresh bread crumbs (I pulsed 2 slices of whole grain bread in a food processor)

1 egg

1/2 cup milk (I used skim)

1/4 tsp coarse salt ( I used sea salt)

freshly ground black pepper (about 1/8 tsp)

3 Tbs olive oil (for browning meatballs)


In a large pot, use the directions on the back of the package to cook your pasta. Drain the pasta and then leave to the side.


In a large bowl, add the turkey, egg, parmesan cheese, bread crumbs, milk, salt and pepper. Combine together. Using a small ice cream scoop to measure out the turkey balls, make small balls by rolling in your hands, and place them on a plate.


Put a skillet on the hob and heat up and then add the olive oil. Add the mushrooms and onions, and saute until tender. Put the required amount of garlic in the skillet and cook about 1 minute. Add the chicken broth, half and half, poultry seasoning, garlic salt and simmer until it has reduced some and slightly thickened. Remove from heat and add the sour cream , dijon and worcestershire sauce. Set aside in a large bowl.


In the same skillet, add the olive oil and brown the meatballs, until cooked through. Place on a plate with a few paper towels to drain.


Add mushroom sauce mixture and egg noodles back to the pan and toss to combine. Add the meatballs and gently toss again.


Taste for seasoning. Add salt and pepper to your liking, if needed.


Enjoy! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *