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Turkey Meatball Stroganoff

  • 5 Servings
  • 10 mins Prep Time
  • 35 mins Total Time


  • 1 package Cheese Stuffed Italian Turkey Meatballs
  • 1 package egg noodles
  • 2 teaspoons olive oil
  • 1/2 sweet yellow onion, chopped
  • 6-8 ounces mushrooms, sliced
  • 1 teaspoon garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 ½ cups beef broth (low sodium)
  • 1 cup light sour cream
  • 1 can cream of mushroom soup
  • Salt and pepper, to taste

Recipe and image courtesy of Blackberry Babe

Serving Size About 2 cups
Amount Per Serving
Calories 640
Calories from fat
% Daily Value*
Total fat 28 g 36 %
Saturated fat 11 g 55 %
Trans fat 0 g
Cholesterol 175 mg 58 %
Sodium 1080 mg 47 %
Total Carbohydrates 62 g 23 %
Dietary Fiber 1 g 4 %
Sugars 8 g
Protein 32 g
Vitamin D 0%
Calcium 20%
Iron 20%
Potassium 6%
*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 1

    Preheat your oven to 350°F.
  • Step 2

    Bring a pot of water to boil and cook egg noodles according to package directions.
  • Step 3

    Place 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 4

    In 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 5

    Add 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 6

    Add beef broth and whisk vigorously to remove lumps on high heat, allowing to boil for 2-3 minutes until it begins to thicken.
  • Step 7

    Turn burner off and whisk in sour cream and mushroom soup.
  • Step 8

    Stir until mixture is thoroughly incorporated.
  • Step 9

    Season with salt and pepper to your taste.
  • Step 10

    Serve over egg noodles, top with meatballs.

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