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Meatball Stroganoff over noodles

Meatball Stroganoff

4.57 from 147 votes
A cozy, high-protein twist on the classic stroganoff—juicy turkey meatballs simmered in a creamy mushroom sauce. Easy to make in the Instant Pot, slow cooker, or stovetop.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Course: Dinner
Cuisine: American

Ingredients

  • 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

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.

Video

Notes

  • Swap turkey for ground chicken or beef if you prefer.
  • Make it gluten-free with GF breadcrumbs and noodles.
  • Add extra veggies like peas or spinach for more nutrition.
  • Freeze the cooked meatballs and sauce in portions for easy meal prep.
  • Brown the meatballs in batches and avoid turning them until the bottoms release easily and have a nice crust.
  • Instant Pot tip: Newer models are more sensitive to the “burn” warning. To prevent issues, always deglaze the pot after sautéing by adding a splash of water and scraping up any browned bits before layering in the rest of the ingredients.

Nutrition

Serving: 5meatballs, 1/2 cup mushroom sauce, Calories: 310kcal, Carbohydrates: 14.5g, Protein: 27.5g, Fat: 16g, Cholesterol: 142mg, Sodium: 372mg, Fiber: 2g, Sugar: 2g
- WW Points: 3