Description
This Turkey Meatball Stroganoff features tender ground turkey meatballs simmered in a creamy, tangy sour cream and mushroom sauce. Versatile and family-friendly, this recipe can be made on the stove top, Instant Pot, or slow cooker, providing a flavorful, comforting dinner option that pairs perfectly with noodles. It’s a lighter twist on classic stroganoff, using lean turkey and wholesome whole wheat breadcrumbs.
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
- 3/4 cups water
- 1/2 cup light sour cream
- 2 tbsp 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 or set the Instant Pot to sauté mode and spray with oil. Sauté the onions over medium heat until golden, stirring frequently, for about 3 to 5 minutes. Remove from heat and divide the onions 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 chopped parsley, fat free milk, kosher salt, and black pepper to taste. Mix gently and shape into approximately 20 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 sauce is smooth and well combined.
- Brown Meatballs: Return the skillet or Instant Pot to sauté mode. Add half of the olive oil and brown half of the meatballs in batches without disturbing, for about 2 minutes until they no longer stick. Turn and brown the other side for an additional 2 minutes. Remove browned meatballs to a plate and repeat with remaining oil and meatballs.
- Combine and Cook: Place all meatballs and remaining sautéed onions into the Instant Pot, slow cooker, or a large saucepan. Add the sliced mushrooms, fresh thyme sprig, and pour the blended sauce over everything.
- Cook Based on Method:
- Instant Pot: Seal lid and cook on high pressure for 10 minutes. Allow natural pressure release. Discard the thyme sprig, stir in the remaining chopped parsley, and serve over your favorite noodles.
- Stove Top: Add 1/2 cup additional water and bring to a boil. Cover and reduce heat to low, simmering for 20 to 25 minutes until meatballs are cooked through. Discard thyme sprig, stir in remaining parsley, and serve over noodles.
- Slow Cooker: Cook on low for 6 to 8 hours. Remove thyme sprig, stir in parsley, and serve with noodles.
Notes
- This Turkey Meatball Stroganoff is a family-favorite comfort dish with a creamy mushroom sauce that’s delicious and versatile.
- You can make this recipe using an Instant Pot, slow cooker, or stove top depending on your preference and time available.
- Serve over noodles, rice, or mashed potatoes for a complete meal.
- To avoid a burn notice when using the Instant Pot, ensure the browned meatballs are lightly deglazed or use the slow cooker/stove top method.
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: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 2 g
- Protein: 27.5 g
- Cholesterol: 142 mg
