Turkey Meatball Veggie Stroganoff

Tender turkey meatballs and sautéed vegetables in a creamy Greek yogurt sauce served over whole-grain pasta, garnished with fresh herbs for a wholesome, comforting meal.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

6 ounces packaged dried whole-grain or veggie spaghetti

1 medium zucchini, cut into julienne strips (6 ounces)

1 medium summer squash, cut into julienne strips (6 ounces)

2 large eggs, beaten

1½ cups chopped onion, divided ⅓ cup panko bread crumbs

⅓ cup plus 2 teaspoons finely chopped fresh Italian parsley, divided

3 cloves garlic, minced; divided

¾ teaspoon kosher salt

¾ teaspoon black pepper

1½ pounds ground turkey or chicken

2 tablespoons olive oil, divided

3 cups sliced fresh mushrooms

2¼ cups 33%-less-sodium chicken broth

1 cup plain Greek yogurt

¼ cup all-purpose flour

1¼teaspoons finely chopped fresh sage

Additional kosher salt, to taste

Additional black pepper, to taste

Additional fresh sage and/or parsley, for garnish

Directions

In a large pot, cook pasta according to package directions, adding zucchini and summer squash during the last few minutes of cooking. Drain and keep warm.
In a large bowl, combine eggs, ¾ cup onion, panko, ⅓ cup parsley, 2 cloves garlic and ¾ teaspoon kosher salt and black pepper. Stir in ground turkey. Form turkey mixture into 30 1¼-inch meatballs.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add 10 of the turkey meatballs. Cook for 8 to 10 minutes or until juices run clear, turning several times. Remove meatballs to a paper towel-lined plate; cover and keep warm. Repeat two more times with remaining turkey meatballs, adding additional oil, if needed.
In same large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and remaining onion and garlic. Cook for 5 to 8 minutes or until mushrooms are tender. Remove mixture from skillet; cover and keep warm.
Add broth to same skillet. Bring to boiling. In a small bowl, whisk together Greek yogurt, flour, sage and 2 teaspoons parsley. Whisk yogurt mixture into boiling broth. Continue whisking until thick and bubbly. Stir in mushroom mixture and turkey meatballs. Heat mixture through.
Serve veggie-pasta mixture topped with turkey meatball sauce. Season to taste. If desired, garnish with additional fresh sage.