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Turkey Meatball Stroganoff

Turkey Meatball Stroganoff

Susan Maria Leach  /  6/19/2019  /  Facebook  /  Twitter  / 

The meatballs are a soft moist texture, a manageable size and relatively quick to prepare.

The stroganoff sauce is delicious. An excellent family meal when paired with a dressed mixed salad. A couple of leftover meatballs in sauce also heat nicely in the microwave for next day’s lunch.

Ingredients

  • 1 pound ground turkey
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg yolk
  • 1 teaspoon olive oil
  • 1/2 pound mushrooms, sliced (baby bella are great)
  • 1 ½ cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • ½ cup Greek yogurt or sour cream

Instructions

  • Blend turkey, 3 tablespoons onion, garlic, salt, pepper, and egg yolk and form into 1-inch meatballs. (I use my cookie dough scoop to form the meatballs)
  • Brown meatballs in olive oil in a non-stick skillet over medium heat; transfer to a bowl and set aside.
  • Add remaining onion to the hot skillet, season with salt and pepper and cook over medium heat until onion is softened.
  • Add mushrooms and sauté until the liquid the mushrooms give off has evaporated and mixture is fairly dry.
  • Add broth, Worcestershire sauce and bring to a boil.
  • Add cornstarch mixture and blend until sauce is glossy and thickened.
  • Add meatballs with any accumulated juices, reduce heat, and simmer, covered, for 5 minutes.
  • Turn off heat, stir in Greek yogurt and adjust seasonings.

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