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Turkey Meatball Stroganoff

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Hands-on time 20 mins
Total time 7 hrs, 35 mins
Yield Makes 6 Servings
Frozen meatballs and the slow cooker make getting a home-cooked comfort meal of Turkey Meatball Stroganoff on the table super easy.


  • 1 (26-oz.) package frozen turkey meatballs, thawed
  • 2 (8-oz.) packages fresh mushrooms, quartered
  • 1/2 cup chopped onion
  • 1 garlic clove, pressed
  • 1 (14-oz.) can low-sodium beef broth
  • 1 (6-oz.) can tomato paste
  • 2 tablespoons all-purpose flour
  • 1 (8 oz.) container sour cream
  • 6 cups hot cooked wide egg noodles
  • Garnish: chopped fresh parsley

How to Make It

  1. Add meatballs, mushrooms, onion, and garlic to a lightly greased 3 1/2- to 4-qt. slow cooker. Whisk together beef broth, tomato paste, and flour, whisking until smooth. Pour over meatball mixture.

  2. Cover and cook on Low 6 to 7 hours. Stir in sour cream. Serve over hot cooked egg noodles.

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