| Course | Main Dish |
|---|---|
| Cuisines | American |
| Cooking Methods | Sautéing |
| Diets | Kid Friendly, Nut Free |
| Main categories | Everyday Food, Kid Friendly, Low Calorie, Training Athlete |
| Main Ingredient | Poultry |
| Recipe Author | Skinnytaste |
Turkey Meatballs Stroganoff
Serves: 10
Serving Size: 3-4 meatballs
These delicious turkey meatballs are based on a recipe from the Skinnytaste website, with slight modifications. A family favorite, lean, and delicious comfort food.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Blender, Cutting board, Electric Pressure Cooker, Mixing bowls, Mixing spoon, Saucepan, Sharp knifes, SkilletIngredients
- 2 teaspoon extra virgin olive oil divided
- 1 cup onion chopped
- 2 pound 93% ground turkey
- 1 cup whole wheat seasoned breadcrumbs
- 2 egg large beaten
- ½ cup fresh parsley chopped, divided
- 3 tablespoon fat-free milk
- 1 tablespoon Kosher salt or to taste
- ½ teaspoon ground black pepper or to taste
- 3 cup water
- 1 cup light sour cream
- 5 tablespoon all-purpose flour
- 4 teaspoon tomato paste
- 4 teaspoon beef bouillon such as Better Than Bouillon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 16 ounce cremini mushrooms sliced
- 2 sprig fresh thyme leaves stripped from stems
- 1 package egg noodles
Instructions
- Cook the noodles according to the package directions.
- Heat a large skillet or set the Instant Pot to saute and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put int he turkey mix.
- In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
- In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
- Heat the skillet or Instant Pot back on saute, add the oil and brown half of the meatballs (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 meatballs.
- In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
- Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.
Comments
- When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.
Nutrition
Calories: 384kcal | Carbohydrates: 41g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 137mg | Sodium: 897mg | Potassium: 621mg | Fiber: 3g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 3mg
Turkey Meatballs Stroganoff
$35.00 cooking fee
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