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Rachael Ray

Turkey or Veal Meatball Stroganoff

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 1 1/2 cups fresh breadcrumbs
  • 1/2 cup whole milk
  • 1 1/4 pounds ground turkey or veal
  • 1 egg, lightly beaten
  • 3 tablespoons grated onion
  • 2 tablespoons finely chopped parsley, plus more for garnish
  • 1 rounded tablespoon Dijon mustard
  • 1 clove garlic, grated
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 1/4 teaspoon ground allspice or ground cloves
  • Salt and pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 pound thinly sliced cremini or button mushrooms (2 1/2 cups)
  • 2 shallots, chopped or very thinly sliced
  • 2 tablespoons tomato paste
  • 2 cups turkey or veal stock
  • 1/2 pound extra-wide egg noodles
  • 1/3 cup sour cream
  • 2 to 3 tablespoons chopped fresh dill
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Preparation

In a small bowl, mix the breadcrumbs and milk. In a large bowl, mix the turkey or veal, egg, onion, 2 tablespoons parsley, Dijon, garlic, nutmeg and allspice; season with salt and pepper. Squeeze the excess milk from the breadcrumbs. Discard the milk; add the breadcrumbs to the large bowl. Mix to combine. Roll into walnut-size balls.

Bring a large pot of water to a boil for the noodles.

In a large, deep skillet, heat the olive oil, two turns of the pan, over medium-high. Add the meatballs; cook until browned, about 3 minutes. Transfer to a plate. Add the butter to the skillet. When it foams, add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the shallots and stir until softened and slightly browned, 1-2 minutes. Season. Add the tomato paste and stir for 1 minute. Add 2 cups stock and bring to a simmer. Slide the meatballs back into the skillet and simmer until cooked through, 3-4 minutes.

Salt the pasta water. Add the noodles and cook until al dente. Drain the pasta and transfer to a large bowl. Stir the sour cream into the skillet. Mix a few spoonfuls of the sauce into the noodles. Top noodles with meatballs and remaining sauce. Garnish with parsley and dill.

Ingredients

  • 1 1/2 cups fresh breadcrumbs
  • 1/2 cup whole milk
  • 1 1/4 pounds ground turkey or veal
  • 1 egg, lightly beaten
  • 3 tablespoons grated onion
  • 2 tablespoons finely chopped parsley, plus more for garnish
  • 1 rounded tablespoon Dijon mustard
  • 1 clove garlic, grated
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 1/4 teaspoon ground allspice or ground cloves
  • Salt and pepper
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 pound thinly sliced cremini or button mushrooms (2 1/2 cups)
  • 2 shallots, chopped or very thinly sliced
  • 2 tablespoons tomato paste
  • 2 cups turkey or veal stock
  • 1/2 pound extra-wide egg noodles
  • 1/3 cup sour cream
  • 2 to 3 tablespoons chopped fresh dill

Directions

In a small bowl, mix the breadcrumbs and milk. In a large bowl, mix the turkey or veal, egg, onion, 2 tablespoons parsley, Dijon, garlic, nutmeg and allspice; season with salt and pepper. Squeeze the excess milk from the breadcrumbs. Discard the milk; add the breadcrumbs to the large bowl. Mix to combine. Roll into walnut-size balls. Bring a large pot of water to a boil for the noodles. In a large, deep skillet, heat the olive oil, two turns of the pan, over medium-high. Add the meatballs; cook until browned, about 3 minutes. Transfer to a plate. Add the butter to the skillet. When it foams, add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the shallots and stir until softened and slightly browned, 1-2 minutes. Season. Add the tomato paste and stir for 1 minute. Add 2 cups stock and bring to a simmer. Slide the meatballs back into the skillet and simmer until cooked through, 3-4 minutes. Salt the pasta water. Add the noodles and cook until al dente. Drain the pasta and transfer to a large bowl. Stir the sour cream into the skillet. Mix a few spoonfuls of the sauce into the noodles. Top noodles with meatballs and remaining sauce. Garnish with parsley and dill.

Tags:dinner, pasta, Rachael Ray Show, The Rachael Ray Show, turkey, undoRS, veal