Turkey Meatball Stroganov Recipes

TURKEY MEATBALL STROGANOFF (INSTANT POT, SLOW COOKER OR STOVE TOP)

Steps:

• Heat a large nonstick skillet or set the Instant Pot to saute and spray with oil; saute the onions over medium heat until golden, stirring 2 to 3 minutes. Remove and divide in two.
• In a large bowl, combine half of the sautéed onions with the ground turkey, bread crumbs, egg, 2 tbsp of the parsley, milk, 3/4 tsp salt and black pepper. Gently shape into 20 meatballs.
• In a blender combine the water, sour cream, flour, tomato paste, boullion, Worcestershire sauce and paprika, blend until smooth.
• Heat the skillet or Instant Pot back on saute, add the oil and brown half of the meatballs without disturbing (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• Place all the meatballs and remaining onion into the Instant pot, Slow Cooker or a large saucepan and pour the sauce over the meatballs along with the thyme and mushrooms.
• For the Instant Pot:Cook on high pressure 10 minutes. Let the pressure release on it's own. When done, discard thyme, add the chopped parsley and serve over your favorite noodles. *see note above about avoiding burn notice.
• For the stove top:Add 2 tbsp water, bring to a boil then cook covered on low 20 to 25 minutes. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
• For slow cooker:Cook on low 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.

TURKEY MEATBALL STROGANOFF FOR NOODLES

Steps:

• Heat large non-stick skillet over high heat and sear meatballs on all sides, for about a minute. Remove to a plate.
• In a clean wide skillet, heat butter. Sweat onions and add mushrooms and sauté over medium heat until deep golden, about 20 minutes.
• While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat.
• Add flour and cook stirring for a minute.
• Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes.
• Return meatballs to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper.
• Stir in dill, wine and parsley and spoon over noodles.

TURKEY MEATBALL STROGANOV

Steps:

• In a bowl stir together well turkey, 2 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg yolk and form into meatballs about 1 inch in diameter.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and cook meatballs, shaking skillet, until browned well, about 4 minutes. Transfer meatballs with a slotted spoon to paper towels to drain.
• To skillet add remaining onion and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until almost completely reduced. Add broth and Worcestershire sauce and bring to a boil. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Add meatballs and simmer, covered, 5 minutes. Stir in dill.
• Serve meatball Stroganov with accompaniments.

GROUND TURKEY STROGANOFF

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
• Meanwhile, heat butter in a large saucepan or deep skillet over medium heat. Saute mushrooms, onion, and garlic until soft, 5 to 7 minutes. Stir in ground turkey and cook until browned and no longer pink, 5 to 7 minutes more. Stir in flour, salt, and pepper; cook for 5 minutes. Mix in Worcestershire sauce.
• Stir in soup, milk, and water. Bring to a simmer and cook, uncovered, for 10 minutes. Add sour cream and stir until heated through. Serve over egg noodles.

EASY MEATBALL STROGANOFF

Steps:

• Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.

MEATBALLS STROGANOFF

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,

QUICK MEATBALL STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
• Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
• Serve meatballs over noodles.

TURKEY MEATBALL STROGANOFF RECIPE - (4.3/5)

Steps:

• 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.

SWEDISH TURKEY MEATBALL STROGANOFF

Steps:

• Preheat oven to 350.
• In large bowl, combine eggbeaters, water, rolled oats, onion, salt, pepper, worcestershire sauce.
• Add ground turkey and mix it all well.
• Form into meatballs about 1" in diameter and place on a broiler pan.
• Bake for 25-30 minutes until meatballs are no longer pink in center.
• While meatballs are cooking, pour soup into a pot and dilute with 1 can of water.
• Add milk and stir.
• When the meatballs are done, add them to the gravy sauce and let cook together for about 15 minutes.