Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top)
User Reviews
4.6
Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top)
Description
Turkey Meatball Stroganoff starts by sautéing onions and combining half with ground turkey, breadcrumbs, egg, parsley, milk, salt, and pepper to form tender meatballs. A blended sauce mixture includes sour cream, flour, tomato paste, beef bouillon, Worcestershire sauce, paprika, and water, which thickens into a rich base. Browning the meatballs develops flavor and prevents sticking.
After browning, the meatballs and remaining onions, along with fresh thyme and sliced cremini mushrooms, are combined with the sauce and cooked together. The dish can be finished in an Instant Pot using high pressure or in a slow cooker or stove top until the sauce thickens and flavors meld. This stroganoff variation offers a lighter take with turkey meatballs and whole wheat breadcrumbs adding texture.
Ingredients
- 1 teaspoon olive oil (divided)
- 1/2 cup onion chopped
- 1 pound ground turkey 93% lean
- 1/3 cup whole wheat breadcrumbs seasoned
- 1 egg beaten, large
- 1/4 cup parsley divided, chopped
- 3 tbsp milk fat free
- 3/4 tsp kosher salt
- black pepper (to taste)
- 3/4 cups water
- 1/2 cup sour cream light
- 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 cremini mushrooms sliced
- 1 thyme sprig, fresh
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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