I made this turkey meatball stroganoff specifically for Fiorina to try. Well, we ate them too 🙂 This was another recipe I tried from Start Fresh cookbook by Tyler Florence. It’s really delicious and it’s not just to feed your baby or toddler, you can feed the entire family. Fiorina ate this and she did ate a little bit of the meatball. I did incorporate some corn starch into the meatball as it makes the meatball “softer” for her to eat. She loves noodles. The recipe calls for egg noodles. I didn’t use egg noodles, I happened to have some elbow macaroni and that’s what I used because it’s easier for Fiorina to pick up with her little fingers and eat. I personally really like the flavor the caraway seeds gives to the meatball. I’m glad I have another recipe keeper for Fiorina (at least for now).
TURKEY MEATBALL STROGANOFF
Ingredients
- 1 slice multigrain bread
- 1 ½ lbs ground turkey
- 2 Tbsp corn starch optional
- 2 Tbsp whole milk
- ½ medium yellow onion minced
- 1/ tsp caraway seeds crushed
- Pinch of salt
- 2 Tbsp extra-virgin olive oil
- 1 garlic clove chopped
- 6 oz white mushrooms thinly sliced
- 1 sprig thyme
- 1 Tbsp unbleached all-purpose flour
- 1 ½ cups chicken stock
- 2 Tbsp sour cream
- 2 tsp Dijon mustard
- 8 oz cooked egg noodles or any pasta you like
- 2 Tbsp chopped fresh parsley
Instructions
- Remove the crust from the bread slice and tear the bread into small pieces. In a large bowl, mix the turkey together with the bread, corn starch, milk, onion, caraway seeds, and salt until combine. With wet hands, shape the turkey mixture into about eighteen 1 1/2-inch meatballs
- In a large skillet, heat the oil over medium heat until shimmering. Add the meatballs and cook, turning often, until browned, 5 to 7 minutes. Transfer the meatballs to a plate
- Add the garlic to the same skillet and cook over medium heat for a minute or two. Add the mushrooms and thyme and continue to cook, turning often, until the mushrooms are golden. Sprinkle the flour over the mushrooms and stir to coat. Stir in the chicken stock and cook, stirring often, until the sauce has thickened, 5 to 7 minutes
- Whisk in the sour cream and mustard until smooth, then return the meatballs to the pan. Turn to coat with the sauce
- Spoon the meatballs and sauce over the noodles and serve garnished with the parsley
