Turkey Meatball Stroganoff Recipe 435 Food

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

THE BEST TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

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.

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.

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

Steps:

• Blend turkey, 3 tablespoons onion, garlic, salt, pepper, bread, and egg yolk and form into 1-inch meatballs. (I use my cookie dough scoop to form the meatballs).
• Brown meatballs in olive oil in a non-stick skillet over medium heat; transfer to a bowl and set aside. Add remaining onion to the hot skillet, season with salt and pepper and cook over medium heat until onion is softened. Add mushrooms and sauté until the liquid the mushrooms give off has evaporated and mixture is fairly dry. Add broth, Worcestershire sauce and bring to a boil. Add cornstarch mixture and blend until sauce is glossy and thickened. Add meatballs with any accumulated juices, reduce heat, and simmer, covered, for 5 minutes. Turn off heat, stir in sour cream and dill, and adjust seasonings.

TURKEY MEATBALLS

Steps:

• Bring a large pot of salted water to a boil for the pasta. In a bowl mix together; green onion, garlic, egg, bread crumbs and Parmesan cheese. With a fork stir in ground turkey or chicken and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning). Shape mixture into small meatballs. In a large skillet heat olive oil. Add meatballs in a single layer and let them cook for 2 to 3 minutes a side, without disturbing. If they stick, loosen with a slotted spoon. Stir in tomato sauce into the skillet, cover and simmer 10 to 15 minutes (while spaghetti is cooking) to reheat sauce and cook meatballs through. Drain pasta and then return to the pot and toss with remaining 2 tablespoons of olive oil. Dish out a portion of pasta on each plate and spoon some meatballs and sauce in center.

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.

TURKEY STROGANOFF

Steps:

• Melt the butter in a large skillet.
• Add the onion and sliced mushrooms and cook until the onion is soft and translucent, about 12 minutes.
• Add the cornstarch to 1/2 cup of the chicken stock and stir until completely dissolved.
• Stir in the remaining chicken stock, tomato paste, paprika, basil and nutmeg, and simmer for 10 minutes.
• Add the turkey and sherry, and simmer until heated through.
• Stir in the sour cream and serve immediately.

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.

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.,

MEATBALL STROGANOFF

Steps:

• Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
• Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.

TURKEY STROGANOFF

Steps:

• Cook broccoli according to package directions. Drain and set aside. In a 2-qt. microwave-safe dish, melt butter. Add onion; cover and cook on high until tender. Add flour and blend well. Whisk in broth; cook on high for 2-4 minutes or until thickened and bubbly, stirring every minute. , Add remaining ingredients except noodles. Cook on high for 1-2 minutes or until heated through, stirring once. Serve over noodles.

MEATBALL STROGANOFF

Steps:

• Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess.
• Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate.
• Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender.
• Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through.
• Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
• Serve with warm crispy rolls and a salad.