Turkey Meatball Stroganoff

Original recipe found here: http://www.womansday.com/recipefinder/turkey-meatball-stroganoff-recipe-wdy0314

Courtesy of: Woman’s Day

Made on: 08/11/2014

UPDATED RECIPE (WITH MY ADJUSTMENTS)

Ingredients

• 1 ½ batch of egg noodles
  • Recipe here: http://www.orwhateveryoudo.com/2010/08/my-great-grammas-homemade-noodles.html
• 1 egg
• 2 tablespoons jelly (the original called for red currant, which I didn’t have, so I substituted some homemade black raspberry jam; I haven’t compared to red currant, but the jam I used was tasty!)
• 1/8 teaspoon ground allspice
• Salt and pepper
• Garlic powder
• ¼ cup parsley
• ¼ cup Italian bread crumbs
• 1 pound ground turkey
• 2 tablespoons olive oil
• 1 can (4 oz) sliced mushrooms
• ½ an onion, chopped
• 1 cup broccoli florets
• ½ cup peas
• ¾ dry white wine
• About 1 cup beef broth
• 1/3 cup lowfat sour cream (or Greek yogurt) - optional
• 1 tablespoon Dijon mustard - optional

Directions

1. Make your egg noodles and put the dough in the fridge. You can roll out the dough and cut into egg noodles at any point during this, whenever it is most convenient for you.
2. Heat broiler. Line a rimmed baking sheet with nonstick foil. I used a mini muffin pan to cook my meatballs, which I find works really well, but use whatever works for you.
3. Meanwhile, in a large bowl, whisk together the egg, jelly, allspice, and ½ teaspoon each salt and pepper. Stir in the garlic and parsley, then the bread crumbs. Let sit for 2 minutes. Add the turkey and mix to combine.
4. Form the turkey mixture into 1 ½ inch balls (mine made 21) and place on the prepared baking sheet (or muffin pan). Broil until cooked through, 6 to 8 minutes.
5. Meanwhile, heat the oil in a large pot over medium-high heat. Add the mushrooms and onion, season with ¼ teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes. Add the peas and broccoli.
6. Add the beef broth and toss in the egg noodles. Add any additional seasoning you desire; in my case, I added extra pepper. Cook until the noodles are done, and continue to simmer until the broth has cooked down enough for you.
7. Add the wine and simmer for 1 minute. Remove from heat and stir in the sour cream and mustard.
8. Toss with the meatballs and additional parsley, if desired.

Adjustments I made: I noted my adjustments in the recipe above, but I also did some things differently in order to make this meal ahead of time. I mixed up and cooked the meatballs, then froze them. I froze a combination of the mushrooms, onions, broccoli, peas, and seasonings. When I went to make the meal, I added that combination to some olive oil. Once those had had some time to cook, I added the broth and noodles. I put the meatballs in the oven at 350 to reheat, then let them cook in the big pot with all the other ingredients while they simmered.

Adjustments I would like to make: I don’t have anything specific in mind, but I could always try different veggies in this or switch up the jam.

Overall Satisfaction: Sooooo good! All the food is gone, and my kitchen still smells amazing. Ellie actually really liked all the parts of this, and there are leftovers set aside for Brandon to take to work – I’m sure he will love it too.

Would I Make it Again? Yes, I loved it!

Pictured: The finished product!