Slow Cooker Turkey Meatball Stroganoff (Printable Version)

Tender turkey meatballs in rich slow-cooked stroganoff sauce. Cozy, flavorful, and perfect for make-ahead meals.

# What You'll Need:

→ Meatballs

01 - 900 grams ground turkey
02 - 120 milliliters breadcrumbs
03 - 2 large eggs
04 - 60 milliliters milk
05 - 2 garlic cloves, finely minced
06 - 1 small yellow onion, grated
07 - 8 grams kosher salt
08 - 2 grams freshly ground black pepper
09 - 10 grams chopped fresh parsley

→ Sauce

10 - 600 milliliters low-sodium chicken broth
11 - 500 grams cremini mushrooms, sliced
12 - 120 milliliters sour cream
13 - 120 milliliters plain Greek yogurt
14 - 40 grams all-purpose flour
15 - 1 medium white onion, diced
16 - 2 garlic cloves, minced
17 - 30 milliliters olive oil
18 - 6 grams smoked paprika
19 - 4 grams dried thyme

→ To Serve

20 - 450 grams egg noodles
21 - Fresh parsley, chopped, for garnish

# Directions:

01 - In a large mixing bowl, blend ground turkey, breadcrumbs, eggs, milk, minced garlic, grated onion, kosher salt, black pepper and chopped parsley until just incorporated.
02 - Form mixture into 32 small, even meatballs and arrange on a parchment-lined tray.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until translucent, about 3 minutes. Stir in sliced mushrooms, minced garlic, smoked paprika, and dried thyme; cook until mushrooms lose their moisture and soften, about 5 minutes.
04 - Place sautéed vegetable mixture in the slow cooker. Sprinkle flour over the mixture, then pour in chicken broth while whisking until the flour is fully dissolved.
05 - Gently nestle meatballs into the sauce in a single layer. Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours, until meatballs are thoroughly cooked and tender.
06 - In a medium bowl, whisk together sour cream and Greek yogurt. Gradually incorporate 240 milliliters of the hot cooking liquid from the slow cooker into the dairy mixture to temper, then stir the tempered mixture back into the slow cooker. Mix until the sauce is creamy and well-combined.
07 - In the final 20 minutes of cooking, prepare egg noodles according to the manufacturer’s instructions. Drain well.
08 - Ladle meatballs and sauce over hot noodles. Garnish with chopped parsley and serve immediately.

# Additional Tips::

01 -
  • Ready for hands free prep just roll and dump
  • Family friendly flavors with tender juicy meatballs
  • Makes enough for a crowd or several freezer meals
  • Minimal cleanup since everything cooks in one pot
  • Budget friendly thanks to turkey and pantry staples
02 -
  • High in protein and family friendly nutrition
  • Perfect for meal prep and freezer storage
  • Versatile base sauce pairs with many side dishes
03 -
  • Do not skip browning the meatballs It gives them flavor and helps them keep their shape
  • Whisk a little hot broth into the sour cream before adding to the slow cooker to avoid curdling
  • If doubling for the freezer make the noodles fresh each time for best texture and taste

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