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Turkey Meatball Stroganoff
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- #82333
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound ground turkey
1 small onion, chopped fine, divided use
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh bread crumbs
1 large egg yolk
1 tablespoon olive oil
1/4 pound mushrooms, sliced thin
1/4 cup medium-dry sherry
1 cup low-salt chicken broth
1 teaspoon Worcestershire sauce
1 tablespoon minced fresh dill, more as desired
Beurre Manie
1 tablespoon softened unsalted butter
1 tablespoon flour
directions
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.
Make beurre manie by rubbing together butter and flour. Add beurre manie, a little at a time, whisking, and boil 2 minutes.
Add meatballs and simmer, covered, 5 minutes. Stir in dill.
Serve with buttered egg noodles and sour cream.
added by
99bottlesofbeer
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 2, 2008
Just delicious...yummy and the grandchildren loved it too.