Recipe: Turkey Meatball Stroganoff
Nothing spells the need for comfort food than a damp, rainy day. This recipe fit the bill perfectly. The addition of ground walnuts and ricotta cheese give a nice change of pace to the usual meatball.
Turkey Meatball Stroganoff
- For Meatballs:
- 1 pound ground turkey
- 1/2 cup ricotta cheese
- 1 egg
- 1/4 cup parmesan cheese
- 1/4 cup finely chopped walnuts (you can whir in the food processor, just don’t chop too finely or it will turn into nut butter)
- 1/2 c breadcrumbs (1 slice bread if using fresh)
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- For Stroganoff Gravy
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/4 cup marsala or sherry wine
- 8 oz thinly sliced mushrooms
- 1 tablespoon butter
- 2 tablespoons flour
- 1 can chicken broth
- 1 teaspoon worcestershire sauce
- 1/2 cup sour cream
Preheat oven to 375 degrees. Mix together all of the ingredients for the meatballs, kneading gently being careful not to overmix as it can make the meatballs tough. This mixture should make roughly 18 meatballs. Place a large frying pan coated with cooking spray over medium high heat. Gently cook meatballs, browning on all sides. Place browned meatballs on broiler pan coated with cooking spray, and continue to cook in preheated oven for about 15 minutes or until done.
While the meatballs are finishing up in the oven, melt the butter over medium high heat inthe large frying pan. Saute the onions and garlic until soft. Add the mushrooms and continue to cook until their moisture releases, about 5 minutes. Pour the wine over the mushrooms and cook until nearly evaporated. Move the vegetable to the side and melt the 1 tablespoon of butter in the center of the pan. Add the flour and stir together until smooth, cooking for about 1 minute. Add the broth and worcestershire sauce. Simmer over medium heat for about 5 minutes, remove from heat. Add the sour cream and stir until smooth. Place the cooked meatballs in the gravy mixture, stirring to coat. This goes great with wide egg noodles or over mashed potatoes.