Easy Turkey Meatball Stroganoff

  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35


  • 16 ounces Honeysuckle White Cheese Stuffed Italian Turkey Meatballs
  • 1 package egg noodles
  • 2 tsp olive oil
  • 1/2 sweet yellow onion, chopped
  • 6-8 ounces sliced mushrooms
  • 1 teaspoon garlic, minced
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 1/2 cups beef broth (low sodium)
  • 1 cup light sour cream
  • 1 can cream of mushroom soup (I use Campbell’s Healthy Request)
  • salt & pepper, to taste


  1. Preheat oven to 350 degrees F.
  2. Bring a pot of water to boil and cook egg noodles according to package directions.
  3. Place meatballs in oven safe baking dish and baking for 20-25 minutes, following package directions.
  4. In a large skillet over medium high heat, add olive oil and heat for 1-2 minutes. Add onion and mushrooms, saute for 3-4 minutes until they begin to get fragrant. Add garlic, saute for another 30 seconds, do not allow to brown.
  5. Add butter to onions and mushrooms in pan, and melt, stirring vigorously. Once melted, add flour to, continue to stir vigorously until the flour has absorbed the butter and formed a paste.
  6. Add beef broth, and whisk vigorously to remove lumps on high heat, allowing to boil for 2-3 minutes until it begins to thicken.
  7. Turn burner off, whisk in sour cream and mushroom soup.
  8. Stir until mixture is thoroughly incorporated.
  9. Season with salt and pepper to your taste.
  10. Serve over egg noodles, top with meatballs.


  • Serving Size: 5