Description
This Turkey Meatball Stroganoff is a delicious and hearty dish featuring tender turkey meatballs in a creamy sour cream and mushroom sauce. Easily prepared using an Instant Pot, slow cooker, or stove top, this meal is perfect for family dinners and offers a comforting twist on traditional stroganoff with whole wheat breadcrumbs and lean ground turkey for a healthier option.
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 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 preferred)
- 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 and spray with oil. Sauté the onions over medium heat until golden, stirring occasionally, about 3 to 5 minutes. Remove onions from the pan and divide into two equal portions.
- Prepare Meatball Mixture: In a large bowl, combine half of the sautéed onions with the ground turkey, whole wheat breadcrumbs, beaten egg, 2 tablespoons of the chopped parsley, fat free milk, kosher salt, and black pepper. Mix gently until combined, then shape into 20 evenly sized meatballs.
- Make Sauce: In a blender, combine water, light sour cream, all purpose flour, tomato paste, beef bouillon, Worcestershire sauce, and paprika. Blend until the mixture is smooth and well incorporated.
- Brown Meatballs: Heat the skillet or Instant Pot on sauté again, adding half the olive oil. Brown half of the meatballs in batches, cooking without disturbing for about 2 minutes until they no longer stick to the pan, then turn and brown an additional 2 minutes. Transfer browned meatballs to a plate. Repeat the process with the remaining olive oil and meatballs.
- Combine Ingredients: Place all the browned meatballs and the remaining half of the sautéed onions into the Instant Pot, slow cooker, or a large saucepan if cooking stovetop. Add the sliced mushrooms, fresh thyme sprig, and pour the prepared sauce over everything.
- Cook: For Instant Pot: Cook on high pressure for 10 minutes, then allow the pressure to release naturally. For stove top: Add 1/2 cup water, bring to a boil, then cover and simmer on low heat 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. Stir in the remaining chopped parsley. Serve the meatballs and sauce hot over your favorite noodles or pasta.
Notes
- This Turkey Meatball Stroganoff is versatile and can be made using an Instant Pot, slow cooker, or stove top, making it convenient for any kitchen setup.
- The use of lean ground turkey and whole wheat breadcrumbs makes this a healthier take on a classic stroganoff.
- For best results, be careful when browning the meatballs to avoid disturbing them too early, ensuring they hold their shape and develop a nice crust.
- Discard the thyme sprig before serving, as it is used to infuse flavor during cooking but is not meant to be eaten.
- Serve over whole wheat noodles or any pasta of your choice for a complete meal.
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: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 2 g
- Protein: 27.5 g
- Cholesterol: 142 mg
