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Creamy Mushroom Turkey Meatballs with Egg Noodles

Stay on track this week by enjoying this Creamy Mushroom and Turkey Meatballs with Egg Noodles recipe. Fresh button mushrooms add loads of flavour and we make over traditional meatballs by using ground turkey!  Feel free to serve these creamy mushroom turkey meatballs over brown rice, pasta or another whole grain!


Creamy Mushroom Turkey Meatballs with Egg Noodles

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Recipe Image


  • 8 oz (250 g) Ontario Button Mushrooms
  • 1/2 Ontario Cooking Onion, chopped
  • 2 cloves garlic
  • 1/2 cup (125 mL) dry breadcrumbs
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 1/2 tsp (2.5 mL) dried thyme
  • 1/2 tsp (2.5 mL) each salt and freshly ground pepper
  • 1 egg, beaten
  • 1 lb (500 g) ground turkey
  • 1 tbsp (15 mL) canola oil
  • Sauce:
  • 2 tbsp (30 mL) butter
  • 1 Ontario Cooking Onion, chopped
  • 8 oz (250 mL) mixed sliced Ontario Mushrooms (such as cremini, shiitake and oyster)
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 tsp (2 mL) each salt and freshly ground pepper
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) sodium-reduced chicken broth
  • 1/2 cup (125 mL) 10% half and half cream
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 2 cups (500 mL) baby spinach leaves
  • 1 pkg (12 oz/340 g) extra-broad egg noodles, cooked and drained


  1. Pulse mushrooms, onion and garlic in food processor until very finely chopped; add breadcrumbs, cheese, thyme, salt and pepper. Pulse until well combined; add egg and turkey, pulsing just until incorporated (do not overmix). Transfer to bowl. Roll into 24 meatballs.
  2. In large, nonstick skillet, heat oil over medium heat; brown meatballs, in batches, for 3 to 5 minutes or until golden all over. Transfer to plate; tent with foil.
  3. Sauce: In same skillet, melt butter; cook onion, mushrooms, garlic, thyme, salt and pepper for 10 minutes or until very tender and lightly browned. Sprinkle flour into skillet; cook, stirring constantly, for 3 minutes.
  4. Slowly pour in broth, stirring constantly, until well combined and smooth. Add cream and cheese; bring to simmer (do not boil). Return meatballs to skillet; cook, partially covered, for 20 minutes or until sauce is thickened. Add spinach; toss gently until wilted. Serve over egg noodles.


- These meatballs and sauce are also delicious served over cooked rice.

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