Description
Turkey Meatball Stroganoff is a comforting and hearty dish featuring lean ground turkey meatballs cooked in a creamy sour cream and mushroom sauce. This recipe offers versatility as it can be prepared using an Instant Pot, slow cooker, or stovetop, making it perfect for any kitchen setup. The meatballs are tender and flavorful, enhanced by seasoned breadcrumbs, fresh parsley, and a mix of spices. Served over your favorite noodles, this stroganoff provides a satisfying, family-friendly meal that’s both nutritious and delicious.
Ingredients
Scale
Meatballs
- 1 teaspoon olive oil (divided)
- 1/2 cup chopped onion
- 1 pound 93% lean ground turkey
- 1/3 cup whole wheat seasoned breadcrumbs
- 1 large egg, beaten
- 1/4 cup chopped parsley (divided)
- 3 tablespoons fat free milk
- 3/4 teaspoon kosher salt
- Black pepper, to taste
Sauce and Other Ingredients
- 3/4 cup water
- 1/2 cup light sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 2 teaspoons beef bouillon (such as Better Than Bouillon)
- 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 over medium heat or set the Instant Pot to sauté mode and spray with oil. Add the chopped onions and cook, stirring occasionally, for 3 to 5 minutes until golden brown. Remove onions and divide into two portions.
- Prepare Meatballs: In a large bowl, combine half of the sautéed onions with the ground turkey, whole wheat seasoned breadcrumbs, beaten egg, 2 tablespoons of chopped parsley, fat free milk, kosher salt, and black pepper. Mix gently until ingredients are just combined. Shape the mixture into 20 evenly sized meatballs.
- Make Sauce Mixture: In a blender, combine the water, light sour cream, all-purpose flour, tomato paste, beef bouillon, Worcestershire sauce, and paprika. Blend until the mixture is smooth and well combined.
- Brown Meatballs: Heat the skillet or Instant Pot on sauté mode again, adding half of the remaining olive oil. Add half of the meatballs, cooking without disturbing for about 2 minutes until they release from the pan easily. Turn and brown the other side for an additional 2 minutes. Remove the browned meatballs and repeat with the remaining oil and meatballs.
- Combine and Cook: Place all browned meatballs and the remaining sautéed onions into the Instant Pot, slow cooker, or a large saucepan. Pour the blended sauce over the meatballs. Add the fresh thyme sprig and sliced Cremini mushrooms.
- Cooking Methods:
– For Instant Pot: Seal the lid and cook on high pressure for 10 minutes. Allow pressure to release naturally. Discard the thyme sprig, stir in the remaining chopped parsley, and serve over your favorite noodles.
– For Stove Top: Add 1/2 cup water if needed, bring the mixture to a boil, then reduce heat to low and cover. Simmer for 20 to 25 minutes until meatballs are cooked through. Discard thyme sprig, stir in parsley, and serve.
– For Slow Cooker: Cook on low for 6 to 8 hours. When done, discard thyme sprig, stir in parsley, and serve over noodles.
Notes
- This dish is incredibly versatile and can be prepared using an Instant Pot, slow cooker, or stovetop according to your preference or schedule.
- The use of lean turkey and whole wheat breadcrumbs keeps it a healthier alternative without sacrificing flavor.
- Serving the stroganoff over egg noodles or whole wheat pasta complements the creamy sauce perfectly.
- To avoid the Instant Pot burn notice, ensure you deglaze the pot after browning the meatballs and before pressure cooking.
- Fresh parsley added at the end brightens up the dish and adds a fresh herbal note.
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: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 2 g
- Protein: 27.5 g
- Cholesterol: 142 mg
