Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top)

Name: Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1/2 cup chopped onion; 1 pound 93% ground turkey; 1/3 cup whole wheat seasoned breadcrumbs; 1 large egg; 1/4 cup chopped parsley; 3 tbsp fat free milk; 3/4 tsp kosher salt; black pepper; 3/4 cups water; 1/2 cup light sour cream; 2 tbsp all purpose flour; 2 teaspoons tomato paste; 2 teaspoons beef bouillon; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon paprika; 8 ounces sliced cremini mushrooms; 1 sprig fresh thyme

User Reviews

4.6

438 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
310 kcal
Course
Dinner
Cuisine
American

Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top)

Iris Warren

Report

I'm obsessed with this Turkey Meatball Stroganoff with a sour cream mushroom sauce, a dinner my whole family loves and bonus, you can make this on the stove, Instant Pot or Slow Cooker!

Share:

I Made This!

328 people made this

Print

90 people printed this

Save this

262 people saved this

Ingredients

Servings

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)
3/4 cups water
1/2 cup light sour cream
2 tbsp all purpose flour
2 teaspoons tomato paste
2 teaspoons beef bouillon (I like Better Than Bouillon)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
8 ounces sliced cremini mushrooms
1 sprig fresh thyme

Add to Shopping List

Instructions

Heat a large nonstick skillet or set the Instant Pot to saute and spray with oil; saute the onions over medium heat until golden, stirring 3 to 5 minutes. Remove and divide in two.
In a large bowl, combine half of the sautéed onions with the ground turkey, bread crumbs, egg, 2 tbsp of the parsley, milk, 3/4 tsp salt and black pepper. Gently shape into 20 meatballs.
In a blender combine the water, sour cream, flour, tomato paste, boullion, Worcestershire sauce and paprika, blend until smooth.
Heat the skillet or Instant Pot back on saute, add half the oil and brown half of the meatballs without disturbing (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining oil and meatballs.
Place all the meatballs and remaining onion into the Instant pot, Slow Cooker or a large saucepan and pour the sauce over the meatballs along with the thyme and mushrooms.
For the Instant Pot:Cook on high pressure 10 minutes. Let the pressure release on it’s own. When done, discard thyme, add the chopped parsley and serve over your favorite noodles. *see note above about avoiding burn notice.
For the stove top:Add 1/2 cup water, bring to a boil then cook covered on low 20 to 25 minutes. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
For slow cooker:Cook on low 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.

Nutrition Information

Show Details

Serving 5meatballs, 1/2 cup mushroom sauce Calories 310kcal (16%) Carbohydrates 14.5g (5%) Protein 27.5g (55%) Fat 16g (25%) Cholesterol 142mg (47%) Sodium 372mg (16%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 310 kcal

% Daily Value*

Serving	5meatballs, 1/2 cup mushroom sauce
Calories	310kcal	16%
Carbohydrates	14.5g	5%
Protein	27.5g	55%
Fat	16g	25%
Cholesterol	142mg	47%
Sodium	372mg	16%
Fiber	2g	8%
Sugar	2g	4%