Crockpot Turkey Meatball Stroganoff

I discovered this recipe when I was searching for something quick and easy to do with the BJ's sized package of ground turkey in my freezer. I combined a few different recipes to create this one. It is so simple and the kids love anything that involves meatballs and noodles.


Enjoy!

Turkey Meatball Stroganoff
3 pounds ground turkey
1 medium onion -- chopped fine
2 cloves garlic -- minced
1 teaspoon salt
1 teaspoon pepper
1 cup Italian bread crumbs
1 egg

2 Tablespoons ground flax seed
1/3 cup water
3 cans Healthy Request cream of mushroom soup
1/2 pound mushrooms -- sliced thin
1/2 cup sherry or white wine
2 cups beef stock
2 teaspoons Worcestershire sauce
1 cup low fat sour cream
3 Tablespoons flour
½ cup water
1 package egg noodles

In a bowl stir together well turkey, 4 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg, flax and water and form into meatballs about 1 inch in diameter.

Preheat the oven to 450 degrees. Place the meatballs onto a foil lined baking sheet, sprayed with cooking spray. Bake for 15 minutes or until lightly browned.

Meanwhile, place the cream of mushroom soup, mushrooms, wine, beef stock, remaining onion, and Worcestershire sauce in the Crockpot. Stir to combine. Add the cooked meatballs to the Crockpot. Cook on high for 4-6 hours or low for 8 hours.
In a small bowl, combine the sour cream, flour, and ½ cup of water. If you have been cooking on low, increase the Crockpot to high. Add the sour cream mixture, stir, and cook an additional 20-30 minutes, or until sauce thickens.


Serve over egg noodles and top with freshly ground pepper and chopped parsley.