Turkey Meatball Stroganoff

Slow cook turkey meatballs with mushrooms to make this hearty stroganoff that’s served over egg noodles–a flavorful French dinner.

Photo by Patty H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • lb lean ground turkey

  • 1/2

    cup soft bread crumbs

  • 1/2

    cup finely chopped onion

  • 1

    teaspoon country-style Dijon mustard

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly ground pepper

  • 2

    packages (8 oz each) fresh whole mushrooms, quartered

  • 1

    can (14 oz) reduced-sodium beef broth

  • 5

    cups uncooked wide egg noodles (8 oz)

  • 1/3

    cup all-purpose flour

  • 1/3

    cup cold water

  • 1

    container (12 oz) light French onion dip

  • Chopped fresh Italian (flat-leaf) parsley, if desired

Directions

1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In medium bowl, mix turkey, bread crumbs, onion, mustard, salt and pepper. Shape mixture into 16 meatballs. Spray 12-inch nonstick skillet with cooking spray. Add meatballs; cook over medium-high heat until brown. Place meatballs in slow cooker; top with mushrooms. Add broth. 2 Cover; cook on Low heat setting 6 to 7 hours. 3 Cook and drain noodles as directed on package. Remove meatballs and mushrooms from slow cooker, using slotted spoon; cover to keep warm. In small bowl, mix flour and water; gradually stir into slow cooker until blended. Increase heat setting to High. Cover; cook 15 to 20 minutes or until thickened. Stir in dip; heat until hot. Stir in meatballs and mushrooms. Serve over noodles. Garnish with parsley.

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