Turkey Meatball Stroganoff

I have really been in the mood for some comfort food lately. This is a healthier version of a traditional stroganoff. I don't use the heavy cream, I feel like the sour cream is enough to make this dish nice and cream without the extra fat. I love using good egg noodles like pappardelle instead of the traditional egg noodle. You can make your own turkey meatballs or use pre-made if you are short on time, just check the ingredients list before buying. 

Turkey Meatballs
created by: Simply Fit Mama

1 egg
1/4 cup finely chopped onion
2 cloves garlic, minced
1 Tbsp fresh parsley, minced
1/2 tsp sea salt, or to taste
3 to 4 turns of fresh cracked pepper, or to taste
1/4 cup bread crumbs
1 lb ground turkey breast

Preheat broiler. Spray sheet pan with cooking spray. 

Mix first five ingredients together in a medium mixing bowl. Once they are well combined add the ground turkey and bread crumbs. Lightly mix until combined, don't over mix. Next make meatballs into 2 inch balls.**If you give your hands a light coating of olive oil the meat won't stick to your hands** Place the meatballs on the sheet pan and into the oven for around 10 minutes, they should have a nice brown color to them.

Stroganoff Sauce 
created by: Simply Fit Mama

1 Tbsp extra virgin olive oil
1 small onion, chopped
1 8 oz. package of mushrooms, chopped
2 garlic cloves, minced
1/4 cup white wine
2 tsp flour
1/2 Tbsp Dijon mustard
1 to 1 1/4 cup beef broth
1/2 cup light sour cream

Heat a large skillet to medium heat. Add olive oil. Add onion and let them sweat a little until translucent 5-10 minutes depending on how finely chopped the onion is. Next add the garlic and mushrooms. Go ahead and add the wine now and crank up the heat to a medium-high temperature. This will reduce the wine. After the wine has evaporated from the pan turn the heat back down to medium and let the mushrooms brown up a little. Once the mushrooms have a little color add the flour to the onions and mushroom and stir it up so that it's combined.

In a medium bowl whisk together the beef broth, Dijon mustard and sour cream. Add this mixture to the skillet. Let it come up to a low simmer, where there are little bubbles at the surface of the sauce. You do not want to boil this sauce. Next reduce the heat to low add the meatballs and keep warm until ready to serve. 

Egg Noodles

Boil according to directions. While you are making the sauce you want the water boiling and ready to add the noodles. Drain the noodles and serve warm with the Stroganoff sauce and turkey meatballs on top.

Fight over the leftovers!

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