Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top)
I can't get enough of this Turkey Meatball Stroganoff featuring a creamy mushroom sauce with sour cream. It’s a dish that my entire family adores, and the best part is that you can prepare it on the stovetop, in an Instant Pot, or using a slow cooker!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 teaspoon olive oil
- 1 large egg
- 1/4 cup chopped parsley
- 3 tbsp fat free milk
- 3/4 tsp kosher salt
- black pepper
- 3/4 cups water
- 1/2 cup light sour cream
- 2 tbsp all purpose flour
- 2 teaspoons tomato paste
- 2 teaspoons beef Bouillon
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 8 ounces sliced Cremini mushrooms
- 1 sprig fresh thyme
- 1 pound 93% ground turkey
- 1/2 cup chopped onion
- 1/3 cup whole wheat seasoned breadcrumbs
Instructions
- 1
In a sizable nonstick frying pan or by using the sauté function on the Instant Pot, apply a light coating of oil and heat over medium heat; cook the onions, stirring occasionally, until they turn a golden brown, approximately 3 to 5 minutes. Remove the onions from the pan and split them into two portions.
- 2
In a large mixing bowl, combine one half of the sautéed onions with the ground turkey, breadcrumbs, egg, 2 tablespoons of parsley, milk, 3/4 teaspoon of salt, and black pepper. Carefully form the mixture into 20 meatballs.
- 3
In a blender, mix together the water, sour cream, flour, tomato paste, bouillon, Worcestershire sauce, and paprika until the mixture is completely smooth.
- 4
Reheat the skillet or Instant Pot on the sauté setting, adding half of the oil. Cook half of the meatballs without moving them for about 2 minutes until they easily release from the pan. Flip them over and brown for an additional 2 minutes. Transfer to a separate plate and repeat the process with the remaining oil and meatballs.
- 5
Transfer all of the meatballs and the leftover onions into the Instant Pot, Slow Cooker, or a large saucepan. Pour the prepared sauce over the meatballs, then add the thyme and mushrooms.
- 6
For the Instant Pot: Set it to cook on high pressure for 10 minutes. Allow the pressure to release naturally. Once finished, remove the thyme, stir in the chopped parsley, and serve over your preferred noodles. *Refer to the note above regarding preventing a burn notice.
- 7
For the stovetop: Add 1/2 cup of water, bring the mixture to a boil, then cover and simmer on low for 20 to 25 minutes. After cooking, discard the thyme, incorporate the chopped parsley, and serve over your choice of noodles.
- 8
For the slow cooker: Set it to low and cook for 6 to 8 hours. Once done, remove the thyme, mix in the chopped parsley, and serve over your favorite noodles.