We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Turkey Meatball Stroganoff

(2)
  1 reviews
  • 25 min prep time
  • 6 hr 45 min total time
  • 13 ingredients
  • 4 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Slow cook turkey meatballs with mushrooms to make this hearty stroganoff that’s served over egg noodles - a flavorful French dinner.

Ingredients

1
lb lean ground turkey
1/2 cup soft bread crumbs
1/2 cup finely chopped onion
1
teaspoon country-style Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2
packages (8 oz each) fresh whole mushrooms, quartered
1
can (14 oz) reduced-sodium beef broth
5
cups uncooked wide egg noodles (8 oz)
1/3 cup all-purpose flour
1/3 cup cold water
1
container (12 oz) light French onion dip
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps

  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In medium bowl, mix turkey, bread crumbs, onion, mustard, salt and pepper. Shape mixture into 16 meatballs. Spray 12-inch nonstick skillet with cooking spray. Add meatballs; cook over medium-high heat until brown. Place meatballs in slow cooker; top with mushrooms. Add broth.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 3 Cook and drain noodles as directed on package. Remove meatballs and mushrooms from slow cooker, using slotted spoon; cover to keep warm. In small bowl, mix flour and water; gradually stir into slow cooker until blended. Increase heat setting to High. Cover; cook 15 to 20 minutes or until thickened. Stir in dip; heat until hot. Stir in meatballs and mushrooms. Serve over noodles. Garnish with parsley.
  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In medium bowl, mix turkey, bread crumbs, onion, mustard, salt and pepper. Shape mixture into 16 meatballs. Spray 12-inch nonstick skillet with cooking spray. Add meatballs; cook over medium-high heat until brown. Place meatballs in slow cooker; top with mushrooms. Add broth.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 3 Cook and drain noodles as directed on package. Remove meatballs and mushrooms from slow cooker, using slotted spoon; cover to keep warm. In small bowl, mix flour and water; gradually stir into slow cooker until blended. Increase heat setting to High. Cover; cook 15 to 20 minutes or until thickened. Stir in dip; heat until hot. Stir in meatballs and mushrooms. Serve over noodles. Garnish with parsley.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
566
% Daily Value
Total Fat
15 1/2g
0%
Saturated Fat
5 1/2g
0%
Sodium
1230mg
0%
Total Carbohydrate
67 1/2g
0%
Dietary Fiber
3 1/2g
0%
Protein
42 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 Other Carbohydrate; 1 Vegetable; 4 1/2 Lean Meat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved