Turkey Or Veal Meatball Stroganoff Recipes

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 OR VEAL MEATBALL STROGANOFF

Steps:

• In a small bowl, mix the breadcrumbs and milk
• In a large bowl, mix the turkey or veal, egg, onion, 2 tablespoons parsley, Dijon, garlic, nutmeg and allspice; season with salt and pepper
• Squeeze the excess milk from the breadcrumbs
• Discard the milk; add the breadcrumbs to the large bowl
• Mix to combine
• Roll into walnut-size balls
• Bring a large pot of water to a boil for the noodles
• In a large, deep skillet, heat the olive oil, two turns of the pan, over medium-high
• Add the meatballs; cook until browned, about 3 minutes
• Transfer to a plate
• Add the butter to the skillet
• When it foams, add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes
• Add the shallots and stir until softened and slightly browned, 1-2 minutes
• Season
• Add the tomato paste and stir for 1 minute
• Add 2 cups stock and bring to a simmer
• Slide the meatballs back into the skillet and simmer until cooked through, 3-4 minutes
• Salt the pasta water
• Add the noodles and cook until al dente
• Drain the pasta and transfer to a large bowl
• Stir the sour cream into the skillet
• Mix a few spoonfuls of the sauce into the noodles
• Top noodles with meatballs and remaining sauce
• Garnish with parsley and dill

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.

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.