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+ servings

Turkey Meatballs Stroganoff

Serving Size: 10
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: Skinnytaste

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook10
Total Time35 minutes
Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Electric Pressure Cooker, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet


  • 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 crimini mushrooms sliced
  • 2 sprig fresh thyme leaves stripped from stems
  • 1 package egg noodles


  • 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.


  • When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.


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