Lean and Gluten Free Turkey Meatballs Stroganoff

Serving Size: 10

These delicious turkey meatballs are adjusted from a recipe from the Skinnytaste website, with slight modifications. A family favorite, lean, and delicious comfort food.

Recipe by: Skinnytaste

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time1 5

Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Stock pot or >5 Qt pot

Ingredients

2 teaspoon extra virgin olive oil divided
1 cup onion chopped
2 pound 99% lean ground turkey
1 cup gluten-free seasoned breadcrumbs
2 egg large, beaten
½ cup Italian parsley chopped, divided
3 tablespoon whole milk
1 tablespoon Kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
3 cup water
1 cup 0% Greek yogurt
5 tablespoon chickpea flour
4 teaspoon tomato paste
4 teaspoon gluten-free beef bouillon such as Better Than Bouillon
1 teaspoon gluten-free Worcestershire sauce Note: naturally GF in USA
1 teaspoon paprika
16 ounce cremini mushroom sliced
2 sprig fresh thyme leaves stripped from stems
5 package Miracle low-carb gluten-free noodles or other type of noodles

Instructions

Cook the noodles according to the package directions.
Heat a large skillet and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put in the 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. Set aside in the refrigerator to chill for 5-10 mins. 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, 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