Preparation:
Mix turkey, 1/4 cup of chopped onion, garlic, salt, pepper, breadcrumbs, milk and egg in large bowl until well blended. Form mixture into walnut size balls. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add meatballs and cook until golden brown on all sides, about 5 minutes. Transfer to paper towels and drain. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add remaining onion and mushrooms and saute until tender, about 5 minutes. Sprinkle with flour and stir 2 minutes. Add Sherry and bring to boil. Add broth and boil until slightly thickened, about 5 minutes. Stir in sour cream and dill. Add meatballs to skillet and simmer until cooked through, about 5 minutes (do not boil). Season to taste with salt and pepper. Serve over noodles.
Prep Time: 15 minutes Cook Time: 20 minutes Makes: 4 servings I've updated classic beef stroganoff by using the same rich sauce with leaner turkey meatballs. The results are deliciou |
