Description

This Turkey Meatball Stroganoff is a comforting and healthy twist on the classic dish, featuring lean ground turkey meatballs in a creamy sour cream mushroom sauce. Versatile and easy to prepare, it can be made using an Instant Pot, slow cooker, or stovetop, making it perfect for any cooking preference. Bursting with flavor from fresh herbs, mushrooms, and a rich tomato-paprika sauce, this meal is loved by the whole family and ideal for a satisfying dinner served over your favorite noodles.

Ingredients

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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 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 (e.g., Better Than Bouillon)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
8 ounces sliced Cremini mushrooms
1 sprig fresh thyme

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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 for 3 to 5 minutes. Remove and divide into two portions.
Prepare Meatball Mixture: 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 to taste. Mix gently and shape into 20 meatballs.
Make Sauce: In a blender, combine the water, light sour cream, all-purpose flour, tomato paste, beef bouillon, Worcestershire sauce, and paprika. Blend until smooth to create the stroganoff sauce.
Brown Meatballs: Heat the skillet or Instant Pot back on sauté mode and add half of the olive oil. Brown half of the meatballs without disturbing them for about 2 minutes until they no longer stick to the pan. Turn and brown an additional 2 minutes. Transfer to a dish and repeat with the remaining oil and meatballs.
Combine and Cook: Place all the browned meatballs and the remaining sautéed onions into the Instant Pot, slow cooker, or a large saucepan. Pour the prepared sauce over the meatballs along with the fresh thyme sprig and sliced Cremini mushrooms.
Cook in Instant Pot: Cook on high pressure for 10 minutes, then allow the pressure to release naturally. Discard the thyme sprig, stir in the remaining chopped parsley, and serve over your choice of noodles.
Cook on Stove Top: Add 1/2 cup water to the saucepan, bring to a boil, then reduce heat to low and cook covered for 20 to 25 minutes. Discard the thyme sprig, stir in chopped parsley, and serve over noodles.
Cook in Slow Cooker: Cook on low for 6 to 8 hours. Once done, discard the thyme sprig, add the chopped parsley, and serve over your favorite noodles.

Notes

This recipe can be prepared using three different cooking methods: Instant Pot, slow cooker, or stove top, making it very adaptable to your kitchen setup.
The combination of sour cream and mushrooms creates a rich, creamy stroganoff sauce that’s lighter thanks to the use of ground turkey and light sour cream.
Be careful to brown the meatballs gently to ensure they stay intact and develop flavor.
Feel free to serve over whole wheat egg noodles, rice, or mashed potatoes for a complete meal.
Use kosher salt as specified to control sodium levels, but adjust to taste if using different salts.

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: 4.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 14.5 g
Fiber: 2 g
Protein: 27.5 g
Cholesterol: 142 mg