Turkey Meatball Stroganoff with Mushroom Sauce
An easy and comforting Turkey Meatball Stroganoff with Mushroom Sauce featuring tender lean turkey meatballs simmered in a rich, creamy mushroom sauce made with Greek yogurt for a healthy twist. Ready in under 40 minutes, this family-friendly dish blends classic stroganoff flavors with a modern, lighter approach, perfect for busy weeknights or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Gluten Free (if using gluten-free breadcrumbs)
Ingredients
Scale
Meatballs
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
Mushroom Sauce
- 2 tbsp olive oil or butter, divided
- 8 oz button mushrooms, sliced
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 cup vegetable or chicken broth
- 1/2 cup Greek yogurt or sour cream
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
To Serve
- Egg noodles, rice, cauliflower rice, or mashed potatoes
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, breadcrumbs, minced onion, garlic, egg, salt, pepper, and thyme. Mix gently until just combined, taking care not to overwork the meat to keep the meatballs tender.
- Shape and Cook the Meatballs: Form the mixture into small, bite-sized meatballs and place them on a baking sheet. Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 5-7 minutes. Remove meatballs and set aside; they should be browned but not fully cooked.
- Make the Mushroom Sauce: In the same skillet, add remaining butter or olive oil if needed. Sauté sliced mushrooms until golden and their moisture evaporates. Add minced garlic and diced onion, cooking until softened and fragrant. Deglaze the pan with vegetable or chicken broth, scraping browned bits from the bottom to enhance flavor.
- Combine and Simmer: Return the browned meatballs to the skillet with the mushroom sauce. Reduce heat and let simmer gently for 10-12 minutes until meatballs are fully cooked and have absorbed the sauce’s flavors.
- Finish with Creaminess: Remove from heat and gradually stir in Greek yogurt or sour cream, ensuring a smooth, creamy sauce without curdling. Season with salt, pepper, and Dijon mustard to taste. Garnish with fresh parsley before serving.
Notes
- Do not overmix the meatball mixture to keep meatballs tender.
- Brown meatballs well to add flavor and seal in juices.
- Use fresh mushrooms for best texture and flavor.
- Simmer the sauce gently to avoid curdling the cream.
- Stir in sour cream or Greek yogurt off the heat for smoothness.
- Serve immediately for best results; leftovers reheat well with gentle care.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: turkey meatball stroganoff, mushroom sauce, healthy stroganoff, quick family dinner, turkey meatballs, creamy mushroom sauce
