Turkey Meatball Stroganoff
- 5 Servings
- 10 mins Prep Time
- 35 mins Total Time
- 1 package Parmesan Garlic Turkey Meatballs
- 1 package egg noodles
- 2 tsp. olive oil
- 1/2 sweet yellow onion, chopped
- 6-8 oz. mushrooms, sliced
- 1 tsp. garlic, minced
- 3 tbsp. butter
- 3 tbsp. flour
- 1 ½ cups beef broth (low sodium)
- 1 cup light sour cream
- 1 can cream of mushroom soup
- Salt and pepper, to taste
|Serving Size||About 2 cups|
|Amount Per Serving|
|Calories from Fat|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 11g||55%|
|Trans Fat 0g|
|Total Carbohydrates 62g||23%|
|Dietary Fiber 1g||4%|
Vitamin D 0%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Preheat your oven to 350°F.
Step 2Bring a pot of water to boil and cook egg noodles according to package directions.
Step 3Place meatballs in oven safe baking dish and bake for 20-25 minutes, following package instructions. Meatballs are fully cooked when meat reaches an internal temperature of 165°F using a meat thermometer.
Step 4In a large skillet over medium high heat, add olive oil and heat for 1-2 minutes. Add onion and mushrooms, sauté for 3-4 minutes until they begin to get fragrant. Add garlic, sauté for another 30 seconds, do not allow to brown.
Step 5Add butter to onions and mushrooms in pan, and melt, stirring vigorously. Once melted, add flour and continue to stir vigorously until the flour has absorbed the butter and formed a paste.
Step 6Add beef broth and whisk vigorously to remove lumps on high heat, allowing to boil for 2-3 minutes until it begins to thicken.
Step 7Turn burner off and whisk in sour cream and mushroom soup.
Step 8Stir until mixture is thoroughly incorporated.
Step 9Season with salt and pepper to your taste.
Step 10Serve over egg noodles, top with meatballs.
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