Description
This Turkey Meatball Stroganoff is a comforting and flavorful dish featuring lean ground turkey meatballs simmered in a creamy sour cream mushroom sauce. Perfectly versatile, you can make it using an Instant Pot, slow cooker, or stovetop. It’s a wholesome meal that pairs wonderfully with noodles and is loved by the whole family.
Ingredients
Scale
Meatballs
- 1 teaspoon olive oil (divided)
- 1/2 cup chopped onion
- 1 pound 93% ground turkey
- 1/3 cup whole wheat seasoned breadcrumbs
- 1 large egg (beaten)
- 1/4 cup chopped parsley (divided)
- 3 tbsp fat free milk
- 3/4 tsp kosher salt
- black pepper (to taste)
Sauce and Additional Ingredients
- 3/4 cups water
- 1/2 cup light sour cream
- 2 tbsp all purpose flour
- 2 teaspoons tomato paste
- 2 teaspoons beef bouillon (Better Than Bouillon recommended)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 8 ounces sliced Cremini mushrooms
- 1 sprig fresh thyme
Instructions
- Sauté Onions: Heat a large nonstick skillet or set the Instant Pot to sauté mode and spray with oil. Sauté the chopped onions over medium heat until golden, about 3 to 5 minutes while stirring occasionally. Remove and divide the onions into two portions.
- Prepare Meatballs: In a large bowl, mix half of the sautéed onions with ground turkey, seasoned breadcrumbs, beaten egg, 2 tablespoons of chopped parsley, fat-free milk, kosher salt, and black pepper. Gently shape the mixture into 20 meatballs.
- Make the Sauce: In a blender, combine water, light sour cream, all-purpose flour, tomato paste, beef bouillon, Worcestershire sauce, and paprika. Blend the mixture until smooth and set aside.
- Brown Meatballs: Heat the skillet or Instant Pot back on sauté mode. Add half the olive oil and brown half the meatballs in batches without disturbing them, about 2 minutes per side until they no longer stick and are golden brown. Transfer browned meatballs to a plate and repeat with remaining oil and meatballs.
- Combine and Cook: Place all browned meatballs and remaining sautéed onions into the Instant Pot, slow cooker, or a large saucepan. Pour the blended sauce over the meatballs and add the sprig of fresh thyme and sliced mushrooms.
- Cooking Method Variations: For Instant Pot: Cook on high pressure for 10 minutes, then allow natural pressure release. For stovetop: Add 1/2 cup water, bring to a boil, then cover and simmer on low for 20 to 25 minutes. For slow cooker: Cook on low for 6 to 8 hours.
- Finish and Serve: Once cooked, discard the thyme sprig and stir in the remaining chopped parsley. Serve the meatballs and creamy mushroom sauce over your favorite noodles.
Notes
- This recipe is versatile and can be prepared using an Instant Pot, slow cooker, or on the stovetop according to your preference and convenience.
- The dish features lean turkey meatballs which make it a healthier alternative to traditional stroganoff-with-beef recipes.
- Use whole wheat seasoned breadcrumbs to add fiber and a wholesome texture to the meatballs.
- Serve this stroganoff over egg noodles, whole wheat pasta, or cauliflower rice for a low-carb option.
- Make sure to brown the meatballs in batches to ensure they hold together well and develop a nice crust for better flavor.
- If using the Instant Pot, be cautious to avoid the burn notice by properly deglazing the pot after browning or adding enough liquid before sealing.
Nutrition
- Serving Size: 5 meatballs with 1/2 cup mushroom sauce
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 372 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 2 g
- Protein: 27.5 g
- Cholesterol: 142 mg
