I didn’t intend for this recipe to be a riff on classic beef stroganoff but it ended up that way. And I’m totally okay with that because it turned out delicious. Egg noodles are so luxurious when combined with hearty meat and a creamy sauce. I also love that I made the meatballs and sauce a day ahead, so all I had to do the next night was reheat, boil the noodles and eat. It was a perfect and quick weeknight meal.
Creamy Egg Noodles with Turkey Meatballs
- 2 slices white bread, roughly chopped into small pieces
- 1/4 cup whole milk
- 1 pound ground turkey
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 eggs, lightly beaten
- 1/4 cup fresh parsley, finely chopped
- 1 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- 3 tbsp. unsalted butter
- 1 cup sliced white mushrooms
- 1/2 white onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp. finely chopped fresh thyme
- 1 tbsp. all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup whole milk
- 1 pound extra wide egg noodles
- Pre-heat oven to 400 degrees.
- Soak the bread in the milk in a small bowl.
- In a separate large bowl, add turkey, cheese, garlic, eggs, parsley, salt and pepper.
- Add the milk and bread, breaking up the bread with your hands as you add it.
- Using a spatula or your hands, gently fold ingredients together until combined.
- Roll the meat mixture into 1 1/2 inch balls and placed on a sheet pan that’s been greased with 1 tbsp. of olive oil. The mixture should yield about 16 meatballs.
- Bake until cooked through, about 18 – 20 minutes.
- While the meatballs cook, heat the butter in a large pan over medium heat. When the butter is melted, add the mushrooms, onion, garlic and thyme. Season with salt and pepper.
- Saute until mushrooms are softened, about 5 – 7 minutes.
- Add the flour and cook, stirring, for 1 minute.
- Deglaze the pan with the wine, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Add the milk, bring to a boil and reduce to a simmer. Simmer at least 30 minutes, stirring often.
- While sauce simmers, cook egg noodles according to package instructions; set aside.
- Remove meatballs from oven and add to sauce. Add the reserved noodles and gently toss to combine. Garnish with additional parsley and Parmesan cheese.
- *Note* Sauce and meatballs can be made a day ahead of time and refrigerated. When ready to eat, heat the sauce, while cooking the noodles. Then toss everything together.