Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove)

This healthy Turkey Meatball Stroganoff is a dish the whole family will love, which can be made in the Instant Pot, Slow Cooker or on the stove!

This healthy Turkey Meatball Stroganoff is a dish the whole family will love, which can be made in the Instant Pot, Slow Cooker or on the stove!
Turkey Meatball Stroganoff

Comfort food the whole family will love! These delicious turkey meatballs are simmered in a sour cream mushroom sauce, they are SO good! Perfect over egg noodles or serve them over spiralized butternut squash noodles if you want to lower the carbs. If you love these meatballs you will also love these Salisbury Steak Meatballs!

This healthy Turkey Meatball Stroganoff is a dish the whole family will love, which can be made in the Instant Pot, Slow Cooker or on the stove!

My family is pretty meatball obsessed, as you may have noticed (hello giant meatball parmesan!). I love coming up with new unique meatball ideas and this one did not disappoint.

These were inspired by my Salisbury Steak Meatballs, which are similar with some differences. These are made with all turkey, and they are simmered in a light creamy sauce made with sour cream – it’s wonderful! I’ve included directions for the pressure cooker, slow cooker or stove top.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Helpful Tips:

  • When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.
  • Burn notice – The newer IP models have a hair trigger burn sensor that can’t tell the difference between a slight caramelized residue, which is good, and totally burnt. It’s a real problem. My old IP doesn’t do that, but I’ve been trying some of the recipes on newer models and they often don’t work. It’s SO frustrating!! So my best advice is for things that get sautéed (ie meatballs), make sure to deglaze with liquid before adding the other ingredients (a tablespoon or two of water should do it).

How To Make Turkey Meatball Stroganoff

Sauce for stroganoff. Delicious, turkey meatballs in a creamy mushroom sauce. A family-friendly dish that is so good over egg noodles or serve them over spiralized butternut squash noodles if you want to lower the carbs. Delicious, turkey meatballs in a creamy mushroom sauce. A family-friendly dish that is so good over egg noodles or serve them over spiralized butternut squash noodles if you want to lower the carbs.

More Meatball Recipes:

This healthy Turkey Meatball Stroganoff is a dish the whole family will love, which can be made in the Instant Pot, Slow Cooker or on the stove!
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4.46 from 108 votes
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Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top)

7
7
7
SP
310 Cals 27.5 Protein 14.5 Carbs 16 Fats
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
This healthy Turkey Meatball Stroganoff is a dish the whole family will love, which can be made in the Instant Pot, Slow Cooker or on the stove!

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 2 to 3 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 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 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 2 tbsp 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

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
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 8
Keywords: ground turkey recipes, instant pot meatball stroganoff, meatball stroganoff, slow cooker meatball stroganoff, turkey meatball stroganoff, turkey stroganoff

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363 comments

  1. Can I freeze the meatballs and sauce? 

  2. Delicious! My wife makes many of your recipes. They’re all great. I’ve lost over 35 lbs i 4 months on your recipes.

  3. I don’t have a newer instant pot, but after two burn errors I pulled this out and just did it in stovetop. The flavor is great and I’ll make it again, but definitely not in the instant pot next time.

  4. It’s always fun to open the lid of the Instant Pot and see how things turn out. This was excellent! Just used low salt beef broth instead of water and bouillon. Will definitely make this again! 🙂

  5. Tastes fantastic! I made it on the stove and made it gf with gf flour and bread crumbs. Only thing I would do next time would be to double the sauce! The whole family devoured it! We paired with chickpea pasta. 

  6. Very tasty! I served it over butternut zoodles. If you have a newer instant pot though, I would not recommend cooking it this way. The burn notice prevented pressure cooking so I ended up simmering them. I had hoped to avoid the burn notice by browning everything on the stovetop and then transferring to instant pot, but it didn’t work. 

  7. My meatballs always fall apart when cooking! Despite that, I love this recipe!

  8. I’ve been looking for a stroganoff recipe to try and this one was it!   Was so good.  Served it over zucchini noodles instead of pasta.  Will definitely make again 

  9. I made these last night. They were delicious. I will definitely make them again. I used canned beef broth instead of bouillon and water.  Can’t wait to have the leftovers!

  10. After reading some reviews, this is what I did.  The night before I did all of the prep. I baked the meatballs at 375 for 15 minutes, let them cool and put them on a container.  I added all of the mushrooms to the skillet with the leftover onions and sautéed them for just a few minutes.  I doubled the sauce using 1/2C light sour cream and 1/2C 0% Greek yogurt. I also used smoked paprika.  I added the onions and mushrooms to the sauce and put that in a container.  The next day, I put the meatballs, sauce and a sprig of thyme in the crockpot on low for 4 hours. The sauce was a little thin, so I made a slurry of cornstarch and beef broth and it thickened right up. I also added a bit more salt/pepper. This was absolutely delicious over No Yolks noodles.  Thanks Gina!!

  11. Made this with fat free Greek yogurt instead of sour cream and no mushrooms. Logged it into the recipe tracker on WW and it’s only 2 points per serving! So good!!!

  12. Made it in the crock pot. Its a lot of prep but yummy. Second time I’ve made it, doubled the sauce and mushrooms this time as I didn’t feel there was enough with the recipe as is but obviously that increases the calories 🙂

  13. LOVE this meal! I made it in the crock pot the first time and last night I did it on the stove top. Both methods produced the same amazing result. But since I’m a slow-poke cook, the stove top works best for me. That way I don’t need to get things prepped so early in the day…and it does take a bit of time. But totally worth it. I doubled the meat and froze 1/2 for next time.

  14. Do you have a suggestion to replace the egg with? 

  15. I made this in the instapot while delicious I probably would only make in the crock pot or stovetop. The instapot burned the bottom. I had to take the meatballs out and cook on the stove. 

  16. Can you use 0% Greek yogurt instead of sour cream??

  17. If I have beef broth but not bullion what’s the substitution? Thanks!

  18. Really good – I made a few changes based on what I had in my house – first, I used Trader Joe’s turkey meatballs and just sautéed them with the onion. Then I just started the recipe on the stovetop at the point of making the sauce. Another sub I made is using chicken bouillon instead of beef because that is what I had. Also only had fat free sour cream – tasted wonderful – still came out great! Genius and remarkable that the usually fattening sauce can taste just as good made with water, fat free sour cream, tomato paste, etc.

  19. This recipe turned out great. I couldn’t tell it was light, and my husband, who is a picky eater, thought it was good too. I made it using the stovetop method and was a little apprehensive when I first added the liquids, that they wouldn’t be enough, but they were. As the mushrooms and meatballs continued to cook, they also released juices that added to the liquid. Also, I think it’s important to simmer this covered, as the recipe states, so that you don’t lose too much liquid due to evaporation. This one’s a keeper!

  20. This recipe is really very yummy, but doing it in the Instant Pot is nearly impossible. Even with deglazing, I got a burn notice more than once. I finished it on the stovetop, but there was a thick layer of what I can only assume was the flour in the sauce burned to the bottom of my Instant Pot. Definitely NOT an Instant Pot recipe, even with adjustments.

  21. I followed the stovetop directions to a T and I ended up with not enough sauce to cover the meatballs. I simmered for 20 of the 20-25 minutes on the lowest setting of my stove. It didn’t say to stir it and I ended up with a thick layer of cooked on sauce on the bottom of my pan. Next time, I’ll double the sauce. Regardless, it turned out delicious!

  22. Doubled this recipe and made in the crockpot and it was so delicious!! Will be making again

  23. Hi Skinnytaste Peeps!  Sooo, I’ve tried this in the Instant Pot and gotten the burn notice… very frustrating.  Tonight, I tried the the stove top.  And here’s my advice.  Make this on the stovetop.  By the time you brown the meatballs and then cook in the instant pot for 10 minutes and then let it do natural release, it’s probably about the same time as if you made it on the stove top.  The stove top is 25 minutes.  Just my two cents.  That burn notice is a pain so unless it’s some tough cut of meat or saving tons of time, I wouldn’t mess with the instant pot.   Hope this helps!   Happy Cooking!  

  24. In a crockpot for 6-8 hours on low I had to add water… think 4 hours would be enough time. I subbed Greek yogurt for sour cream worked well. Really yummy dinner 

  25. I didn’t have sour cream so I used plain Greek yogurt instead. It was amazing!! It took the tang out and we all agreed we liked it best this way! We also didn’t have mushrooms and idk if that made me like it so much, but even my husband who loves mushrooms agreed it was our favorite this way. If you don’t have sour cream go for Greek yogurt! 

  26. My family loves this meal!  It is so delicious.  I have only made this in the slow cooker. 

  27. Would this be good without the mushrooms? No one in my family does mushrooms so I don’t want to spend the time and money to make this if the mushrooms are what makes this dish =)

  28. Well another winner. I doubled the recipe and made the meatballs one night which we enjoyed with a green salad and some broccoli. The second night, I made the sauce and added the leftover meatballs ( there were lots ) and had it with noodles. Made in a stockpot. Did brown the mushrooms with the onion before adding the sauce but other than that followed the recipe. Winner dinner two nights in a row, and making it this way made it less labor intensive. Thanks again Gina

  29. I am making this for dinner tonight and 3minutes into the instapot cooking it starts beeping like mad and the entire bottom is burned on. I didn’t have any residue on the bottom when I started because I was using precooked meatballs so the burn came from cooking in a clean pan. Will not make this again.

  30. This really turned out! Thank you for the recipe.
    Did the stove top. I may consider pre sauteing the mushrooms, but that’s because I love an overcooked mushroom (a la my grandma)!

  31. Made this stovetop following exact directions. Whole fam (including toddler) loved it! Full of flavor without being too salty.  Perfect way to use up my extra ground turkey. This was a quick lunch that didn’t take much preparation at all! Thanks for sharing!

  32. Made it exactly as written, however, was done in my crock pot after about 4 hours on low.  Delicious!! I don’t understand the comments about not enough flavor….ours came out with so much flavor!  Even my picky daughter asked me to make it again!  Thank you for another great recipe. 

  33. A favorite to have. I actually had some lean ground beef and used that and made 25 small meatballs. I only had plain nonfat greek yogurt so I did the sauce without the yogurt then added it after all was done, as I thought it might curdle otherwise. Came out just fine. I added a few other seasoning a smoked salt for the salt and some Penzey Bavarian dried spices too. Used only egg white and 1/4 cup seasoned panko. I form the meatballs on a baking tray and bake them for about 20 minutes to firm them up before adding to the pressure cooker. We loved it and it is a favorite comfort meal. Thank you

  34. Amazing!!!! This is SO good! Made it on my stove top. But leave a little juice for the noodles do it doesn’t dry up completely. 

  35. I made this recipe stove top method. Came out amazing very tasty. I have plenty of time on my hands right now. Perfect for trying new recipes. I followed the recipe exactly., no changes.

  36. I LOVE this recipe (caveat, I have only done it in the Crock Pot.) I have made it a couple times now. The first few times I made the meatballs from scratch. The last time I decided to be daring and tried frozen meatballs from Trader Joes. It definitely was not as delicious as the homemade meatball version, but it was pretty good since the sauce is so amazing! I did have to watch it more closely to make sure I didn’t overcook the meatballs. I think I ended up doing low for about 4 hours instead of the 6-8. Love that I now have two ways to make this delicious dish.

  37. I made this in the crock pot and it was so good! It was a time intensive recipe, which I knew ahead of time because you make your own meatballs, so I prepped everything the night before. I would say it took about an hour to chop the onion, make and brown the meatballs and blend the sauce. Everything went smoothly and I will probably make this again.

  38. After reading the comments Im glad i wasnt the only one with the same IP problems. The meatballs did not cook well on sautee in the IP- they stick very badly, so i cooked the rest of the meatballs in a pan, and they held much better. Now for cooking all of in the IP it definitely doesnt have enough liquid, and it didnt pressurise. It said food burning! Lol so i quickly canceled and stired it up and switched it slow cooker mode. Hoping for the best!🤞

    • It gives the burn notice if the brown bits at the bottom aren’t scraped off.  Also it sticks if you try to flip them before they get a good sear. It’s a common problem in any stainless steel pan unfortunately!  Once it easily releases on its own, it’s ready to flip. If it doesn’t release it’s usually not ready. At least in my experience! Hopefully that is of some help. 

  39. I love stroganoff.  This recipe requires a lot of ingredients and too much time.  The taste was good but it just required to much work.

  40. I ADDED HORSERADISH….YUMMM!

  41. I am not sure why there are so many negative comments about it being cooked in the instant pot. I have done it in the instant pot every time and it always comes out delicious and perfect! This is a favorite in our family. I love to serve it over roasted butternut squash. It is so good. I do double the sauce ingredients because it thickens up so much leftover but besides that, this recipe will not disappoint!

  42. At some point in my life I’m going to learn to read the comments on a recipe before trying it!  This is not a great InstantPot recipe.  Turkey meatballs are always soft and sticky and 1 tsp of oil is not enough to brown these in the IP without major sticking and burning.  I personally don’t want to add more oil so I finished these on the stove pot.  I cut my losses before I lost too many meatballs and the sauce is excellent.  The meatballs on the stove top were very tender and we really enjoyed this.  Unfortunately, with all the trial and error this took almost 1.5 hours to make!  UGH.   For those complaining about the IP not ever getting to pressure, I’m not surprised.  There’s really not enough liquid in this sauce to get it up to pressure.  You need at least a cup of LIQUID and this sauce is pretty thick.  I’m surprised more didn’t have burning issues.  Overall though I’m rating this 4 stars because the flavor is great.  I’d just highly recommend doing this on the stove top or in the crockpot.

  43. The recipe tastes good, but it’s not an instant pot recipe. As other reviewers have stated there are several technical problems with the recipe. For one, the meatballs do fall apart when cooking. Not sure what causes this, but they definitely do not seem well constructed. Secondly, the instant pot will just burn these. I’m not sure if the recipe writer didn’t test in the pot, or if they somehow just had amazing luck, but it was a total failure on my part. First attempt I was stopped by a “burn” notice on my pot. First time I’d ever seen in over a year of owning one. I tried a second time after some scraping and adding more liquid, but had the burn notice again, this time so bad I couldn’t just scrape it and had to leave the pot to soak. Finished the recipe off on the stove top.
    Anyhow, good taste, just not the right technique to prepare it. If I ever make again, I definitely will be doing it on the stove not in my pot.

  44. Made this last night for our family of 4. It was delicious. My husband and I love stroganoff but not the fat and the amount of effort if takes. I served my meatballs over cauliflower mash and the every one else had egg noodles. The sauce is what makes this dish and having it absorbed in the noodles and the potatoes was a bonus. Kids ate it up enthusiastically so there were no leftovers 😭

  45. I thought it was pretty bland.  Added Italian seasoning but didn’t add anything ‘special’. Not sure I’d make this again.  And putting in crockpot isn’t ideal.  Doesn’t take long to cook all 

  46. Very good- hubby LOVED IT and was even better the next day. Easy to make also! I personally wanted a bit more flavor so I may up the spices next time but yummy lighter version of beef stroganoff! I made in my instant pot and couldn’t have been easier. 

  47.  Instant pot did not work out….. Meatballs fell apart, didn’t pressurize, kept getting ‘burn’ message. I am excited to try it again on the stove top.

    • I have had this happen too. I cooked the meatballs in the IP first in sauté and then scraped all the goodies off the bottom before adding everything back in to pressure cook. If there are browned bits on the bottom of the pot  you will get the burn notice and it will not come to pressure. Hope that helps!

    • I had the same thing happen, the sauce burnt to the bottom of the liner in the Instant Pot as it was coming up to pressure. I had even cleaned the liner after sautéing to try to avoid the burn notice. I ended up finishing it on the stove. It was so delicious I will make it again but either in my slow cooker or on the stove top.

  48. I make this regularly and love it but I now make a double recipe, baking most of my meatballs instead of frying. I fry some of them with everything else. I just find baking easier at high temperature.  Turns out really well. 

  49. This recipe is a staple for us now. So tasty and easy to do in the instant pot. 

  50. This is a great recipe on our regular rotation. I serve over egg noodles and I use bison instead of turkey, it’s about the same as far as fat and calories go. I have used turkey and it works great too. I also use 2% Fage greek yogurt instead of sour cream, it adds protein and turns out great. This is one of our favorite recipes.

  51. Thank you for this delicious recipe. My son said it tasted like it was from a restaurant and my daughter raved about it too. Yummy!!

  52. I’ve made this many times on the stove top but tonight when I tried to make with my instant pot it was a big fail.  Kept getting the burn message and ended up having to transfer everything back to the stove top.  Re read everything and I don’t know what happened.  Great recipe but avoid the instant pot. 

    • I have had this happen too. I cooked the meatballs in the IP first in sauté and then scraped all the goodies off the bottom before adding everything back in to pressure cook. If there are browned bits on the bottom of the pot  you will get the burn notice and it will not come to pressure. Hope that helps!

  53. My first instant pot fail. Next time I will make this on the stove. I should have known when the meatballs stuck and I couldn’t get them to brown. I had to transfer to my cast iron. Then when I put everything in it never came to pressure. Started counting down. So it burned. The recipe and meatballs are good but in the IP they fell apart. I was super bummed. 

  54. I’ve made this dozens of times in the slow cooker without 1 problem ever but got the burn message today when i tried to use instant pot to save time. I didn’t even brown meatballs in instant pot (did separately on stove).  Even after transferring everything to instant pot and following instructions, got burn message. I stopped the cooking, looked and everything on the bottom was stuck and burnt. Had to transfer everything back to stove to finish cooking. So much extra time and effort! I’ll not try the instant pot again with this recipe but love making it in the slow cooker. 

  55. Meatballs were way to soft to stay formed after flipping them in the instant pot and just fell apart. Went to pressure cook and the meatballs just burned the bottom of the pot and wouldn’t cook. It now looks like cat food and not appetizing in the least. I usually like your recipes, but this one is by far the worst. Hint for anyone wanting to make this… DONT add milk to the meatballs. I think that’s one of the reasons this was a bust.

  56. I followed the recipe exactly for the Instant Pot & it never pressurized.

  57. These were delicious! I made them stove top and then transferred them to my IP to slow cook for the rest of the day. Great over egg noodles and a quick side salad!

  58. The 1st time I made this, it was done in a skillet and was wonderful. Thought I would try it in the Instant Pot in spite of numerous remarks about getting the burn notice. Well, I got the burn notice, so will not use the I.P. again for this recipe. Also it was up to 16 minutes for stand time and it still had pressure in it. Since the noodles were cooked, did a quick release. Will go back to cooking it in the skillet. Will also try it in the crock pot sometime.

  59. This was delicious but I made it in the Instant Pot and got the “burn” error twice due to not enough liquid. I ended up adding about a cup of vegetable broth and used a corn starch slurry when it was done to thicken up the sauce a bit. I would still definitely recommend this recipe and plan on making it again myself. Also reheats great for leftovers!

  60. Our family loves this recipe.  I make just as written using the slow cook instructions.  Ive also made in instant pot but we prefer the thickening of the sauce in the slow cooker. SO DELICIOUS!

  61. Simply loved this recipe. We made it exactly to the directions, and I wouldn’t change a thing. Kid friendly. Tip–if you use an 8-quart Instant Pot I recommend doubling the liquid part of the recipe. Our 8-qt went to burn alert twice. We re-opened, scraped the bottom and then it finally took. Doubling the liquid we think would have eliminated that. The 8-quart pots just need a little extra liquid to make the meat float.

  62. LOVED this recipe substituted coconut yogurt for the sour cream and chicken stock for beef and it was amazing!

  63. This recipe is incredible and pretty simple too. I used the stovetop method and substituted venison for turkey. I served stroganoff over Skinnytaste roasted butternut squash and it was a very filling yet low calorie meal. I will make this over and over!!

  64. The whole family is crazy about this recipe! We’are doing it again and again… and again!

  65. This was excellent. I made a few changes based on what was available. Used button mushrooms in place of cremini, used dried thyme in place of a fresh spring and used Greek yogurt in place of sour cream. Sprinkled the stroganoff with garlic powder once it was done cooking. I baked the meatballs since they seems too loose to fry. Preheated the oven to 400 degrees and baked for 12 minutes. I also added about a 1/4 cup of water to the skillet vs. 2 T. since it seemed too dry. It was very good served over noodles with fresh asparagus on the side.

  66. I wonder if one can make this as a meat sauce instead of meat balls? Making meat balls is way too time consuming and just not worth the effort for me. What do I have to change if I want to make it this way on the stovetop?

    • I am sure you could. This recipe is pretty much identical to the hamburger stroganoff one in her cookbook, and that’s not in meatball form. I make it all the time!

  67. Delicious! Loved it!

  68. Delicious! Loved it!

  69. I made this in the Instant Pot, but made sure the deglaze the pot with a cup of beef broth after browning the meatballs. It came to pressure just fine with no burn notice. I just had to thicken the sauce with a cornstarch slurry. It was delicious!

  70. I can’t say enough about this recipe. It’s just so delicious.  I sear meatballs on stove and transfer to slow cooker. It comes out perfect every time. So flavorful.

  71. OMG so delicious! I baked the meatballs before adding to the crockpot – it’s easier and healthier. They were the most tender meatballs I’ve ever had 🙂

  72. Does the point value include the noodles that you serve it with or do I need to add that in?

  73. I made it and got the burr notice. I was wondering do you think doubling the liquid would help?

    • Made it in the crock pot. Its a lot of prep but yummy. Second time I’ve made it, doubled the sauce and mushrooms this time as I didn’t feel there was enough with the recipe as is but obviously that increases the calories 🙂

  74. Can’t find whole wheat breadcrumbs. Will using regular breadcrumbs change the point value? Thanks!

  75. We love this recipe! We made it once already and planning to make it again this week. 

    Going to double the mushrooms to 16oz. My family loves mushrooms and the 8oz didn’t cut it for us. 

  76. These were good, but I’ll be honest it wasn’t good enough to justify the amount of prep time it took. I did the stovetop method without any issues. It wasn’t hard to make and everyone enjoyed it. It’s just very time consuming in our busy schedule. 

  77. I made this stovetop last night, my meatballs fell apart once the sauce was added and I gave it a stir.  Maybe the meatballs needed to be cooked more?  Or/and too much liquid in the meat?  Still delicious though!

  78. We made this tonight, and LOVED it! Took a bit of time for a weeknight (an hour with two people cooking), but I’ll definitely make again. Like others suggested, I might increase the sauce so there is enough to go with the leftover meatballs. Yum. 

  79. Delicious! I also had an issue with my pressure cooker not coming to pressure. It kept turning off. But, the meatballs were done and the flavor was amazing. My husband said it was his favorite meal in a while. I would have liked more sauce so maybe next time I will add more water or beef broth and see if that helps. We definitely make it again. 

  80. Wish I read the comments first. It did burn in my 8 quart instant pot. Moved it to stove top right away and it was saved. Delicious recipe. Just not enough liquid for my 8 quart IP I think. 

  81. I added a clove of minced garlic along with the onions when sautéing them.   I also added a can of beef consommé along with 3/4 cup of Marsala wine midway through the cooking process.  Finally I made a slurry of cornstarch and water to thicken up the sauce.  Turned out fabulous!!!

  82. I made this on the stovetop and it is to die for! Might be one of my favorite skinnytaste meals so far! Yummmmm!

  83. I made this last night and it was really good. I did NOT brown the meatballs before using my instapot, Instead I placed the meatballs in the bottom of the pot and poured the sauce over the top along w/ the mushrooms & onions;I did this b/c I was lazy AND I had noticed on another one of Gina’s meatball recipes (Moroccan meatballs for 15 min) she did not brown the meatballs first, so I just increased my cook time to 25 minutes b/c I double my recipe. I also used beef, not turkey and the meatballs turned out great! So if you don’t feel like browning, there is the option of just increasing the cook time a bit.. This was another winner in our house! Thanks again Gina!

  84. This was delicious and I don’t like mushrooms – I left them big enough for me to fish around since family members do like them. I tripled the recipe since I had 3 lbs of turkey and I wish I had quadrupled the yummy sauce. I chose to bake the meatballs for about 20 minutes at 400 instead of pan frying and I used my crockpot to finish. It’s a keeper.

  85. Made this tonight in my instapot with no problem! It was delish. I made sure to use enough olive oil cooking spray when sautéeing the onions and resprayed each round of meatballs.  The sauce  was flavorful and creamy and meatballs stayed together. Will defiently make again. 

  86. The meatballs are a little high maintenance to prep, but worth it. The sauce was amazing!

  87. I hate to make adjustments to Gina’s recipes because they are always great exactly as written. However, this time I followed some recommendations left in the comments. I doubled the sauce, used smoked paprika, used greek ypgurt instead of sour cream and my own little twist was adding ground mustard. I also have to add that I did not saute the onions. This was fabulous! Great comfort food for a rainy day. Can’t wait to have leftovers tomorrow. Thank you again Gina for inspiring me to cook everything and anything!

  88. Well, that was a monumental fail. There is not enough liquid in this recipe to put in the instant pot, it burns. I tried to salvage it on the stove top, but let’s be honest, it was not good. If you absolutely want to make this recipe, try it in the slow cooker. Disappointed.

  89. The flavor was good, but just like all the other reviews, mine burned in the Instant Pot. Complete disaster. The meatballs stuck and fell apart. After I poured the sauce in, I got the burn error message twice and the IP wouldn’t build pressure. I finished it on the stovetop and managed to salvage it. I think it would work better to bake the meatballs and then simmer them in the sauce on the stovetop. I will try this recipe again but I’m about to give up on the IP altogether.

  90. I usually make this in the crock pot. After reading the comments, I decided to try it in the Instant Pot anyway. I pre-cooked my meatballs in the oven and doubled the recipe, thinking it would be enough liquid. Still got the burn message. I just finished it on the stove.

  91. Can i freeze for later or would you advise only freezing the meatballs and having to make the sauce day of !!?? Thanks !!!

  92. Was an absolute nightmare sautéing the meatballs in Instapot. Switched to stovetop and everything turned out beautifully.

    • To saute in the Instant Pot you need to do a few at a time, and don’t turn them until they easily turn.

      • Simply doesn’t work in the IP. Got the “burn “ message twice. Trying to overcome that took way too much trouble. I would definitely make the recipe again, but either in the slowcooker or on the stovetop. A good tip would be to precook the meatballs in the oven so they don’t fall apart. It is a delicious recipe though.

  93. I made this last night and my husband loved it.  I sautéed the meatballs in a skillet and then put everything in the Instapot.  I added a little chicken bouillion to make sure all elements were covered, so the sauce ended up being a little thinner than intended, but there was no burn. Will definitely do again.

  94. I made the slow cooker version of these (using Instant Pot slow cook on Normal) and they were fantastic! I subbed chicken flavor Better Than Bouillon because we don’t eat beef and served over No Yolk noodles.

  95. The whole family devoured this meal. I doubled the recipe because of my family size.
    Instead of using the instant pot, I baked the meatballs on two sheet pans and made the sauce on the stove top. DELICOUS! It made wonderful leftovers for two people the next day, too.

  96. I also got the burn message in my instant pot but transferred to pot, simmered for 20 mins and delicious dinner done!  Definitely a keeper!

  97. I’ve made this a dozen or so times in the crockpot, but i double the sauce (after the first time.) Jusr made it in an instapot and it came out great.  Doubling the sauce is probably the key for the instapot. 

  98. Can I use pre made frozen turkey meatballs?

  99. I just realized I don’t have any fresh thyme, only dried, but I see that it is taken out before eating. Should I just leave it out completely?

  100. I made some slight modifications to the recipe and it turned out great. I baked my meatballs then added them to the sauce with the mushrooms. I also doubled the amount of water and bouillon because I didn’t feel like there was enough sauce. For the other ingredients in the sauce, I used the exact amount that the recipe called for. I cooked the sauce on the stove top but waited until the last 5 minutes to add the sour cream (I substituted plain Greek yogurt).

  101. I made this and while it was good, we didn’t care for the tomato paste in it. It made the sauce a little pink and taste a little tomato soup like. I think without it, it would be five stars. I’ll definitely make it again without the tomato paste. 

  102. I’ve made this a few times on the stove top and it’s turned out great. I just got an Instant Pot and was so excited to make this in the IP…fail 🙁 Sauté is definitely too hot for the meatballs, so I did the second half in the skillet. I doubled the sauce,  added a little sauce before meatballs, and got the dreaded “burn” message before reaching pressure. I will definitely go back to the stove top or crock pot for this recipe 

  103. I’ve made this twice. The flavor is fantastic but both times the instant pot didn’t come to pressure. I’m pretty sure it is because there is lack of liquid. Luckily the meat is cooked beforehand so we have been able to still eat it….the mushrooms just aren’t completely done. Definitely needs some sort of modification for the instant pot. I would give it five stars if it wasn’t for that. 

    • I have never had that issue, there is over 1 cup liquid which is the requirement. Not sure why yours isn’t coming to pressure, but try adding 1/4 cup more liquid and see.

  104. I just made these for dinner over egg noodles and they were excellent! I added more beef broth and left out the paprika. My husband rated them 4/5 but I gave them a strong 5/5 and since I’m the one who cooked them, I win!

  105. Just tried this tonight and it was DELICIOUS. The only changes I made were substituting 96% lean ground beef for the ground turkey (I don’t personally like ground turkey— this would change the point value for WW folks, but surprisingly doesn’t affect the overall calories much) and based upon what another commenter said, I doubled the sauce. I’m so glad I doubled the sauce because it is so tasty and I’m not sure that the amount in the recipe would be enough to cover/cook all the meatballs and mushrooms in order for them to cook through.
    I also served this over butternut squash noodles as recommended and they were perfect with it.
    Just as a testament to how good this recipe is, I have never had, made, nor spoken about beef stroganoff with my husband and as soon as he walked in from work he excitedly exclaimed “it smells like beef stroganoff in here!” …we both agreed this goes into our “definitely making again” file!

  106. Great recipe! I was a little worried when i was pan frying them because they were so fragile, but they turned out wonderful! Served over brown rice. Husband and daughter goobled them up! Lost weight too!

  107. Has anyone solved the IP issues?  We’ve made this twice now – first time we followed the directions exactly, second time we browned the meatballs on the stove and then tried to finish in the IP.  Both times we got the burn error and the IP wouldn’t come to pressure, and we had to finish on the stovetop.  We really like the finished product but would love to know what we are doing wrong with the IP.  Yummy dish overall!

    • I always make my meatballs on the stove and then transfer everything to the IP. I’ve never gotten the burn messages and I’ve made this at least 25 times. Try skipping the saute option in the IP all together and then just using the IP for the pressure cooking. Works like a charm!

  108. I love this recipe and so do my kids. Easy to make and delicious.

  109. I was going to make this tonight.  Do you just throw a cube of bouillon in there and let it break up or am I supposed to do something with it first? I’ve never really used bouillon before.

    • You throw the bouillon in the blender with the other sauce ingredients but I didn’t have that on hand. I just subbed out the water for beer broth and it came out tasty and fine.

  110. This might be my absolute favorite skinnytaste recipe!  Used Greek yogurt instead of sour cream and the whole family loved it!  I’ve been dreaming about it since I finished my last bite last night. So sad it’s gone!!!

  111. So yummy! Did stove top version

  112. Just tried this recipe on the stove top and it was SO good! I left out the mushrooms and added a little garlic to the sauce. Will definitely be making this again!

  113. This was delicious. I used already made turkey meatballs, Honeysuckle brand, 3 meatballs 5 points. My husband loves it! Had to readjust a little with the added meatballs! So easy for a weeknight and so good. 

    • Where did you buy the meatballs?? I’m all about what’s quick and easy!! Thank you so much for posting!! Have a blessed day!! 
      Proud Navy Mom
      ❤️??⚓️??❤️

  114. Honestly, is this going to be like the seinfeld episode where they all ate delicious  frozen yogurt thinking It was low cal and they ended up gaining weight LOL. This was DELICIOUS! I am really  impressed  with these recipes and particularly this one. Creamy sauce, tasty meatballs. I will be making this again soon. Thank you!

  115. Are the 7 FS points just for the sauce and meatballs, or noodles too?

  116. I made this tonight using the stovetop method. The big change I made is that I didn’t realize you needed the bouillon specifically.. I saw bouillon and thought, “oh, broth!” and bought beef broth. When I realized my mistake, I noted the bouillon was rather specific here. I use better than bouillon chicken all the time and I had that on hand. So I swapped the beef for chicken bouillon. I was a little nervous but it came out really good. Everyone enjoyed it.

  117. How much water gets added to the blender? Instructions say to add water, sour cream, etc, but I don’t see quantity of water listed in ingredients. Thanks!

  118. Everyone loved this, even the kids. The only change we made was using seasoned bread crumbs.

  119. I made this with my Instant Pot, but I browned the meatballs on my stovetop.  Turned out perfectly with no burning. Very good! My kids proclaimed this their new favorite. Thanks, Gina, for another wonderful recipe.

  120. I tried this last night and it burned.  I followed the recipe exactly. Mine is an 8 quart Instant Pot.
    Next time I will try it a different way.  Perhaps put it in a bowl to cook on top of the rack in the Instant Pot, with a cup of water on the bottom.  
    Or maybe try it right in the Instant Pot for 5 minutes on high pressure with a 1 minute natural release and then quick release.
    It was so delicious that I am determined to figure out how to do it without the burning.

  121. Loved the sauce! Doubled it because we like a lot of sauce. I too had trouble with the Instant Pot version, though – twice got a burn message. I added some water after the first burn, but that still didn’t do it, so I transferred to the stovetop to finish it. I think maybe there just isn’t enough liquid? Taste was great though!

    • Meant to add thatI’m a big garlic fan so I added a clove of chopped garlic to the meatballs, because why not. 🙂 I’m sure it would have been great without it though.

  122. So good. I roasted spaghetti squash and used that instead of the egg noodles.

  123. I made it on the stove top. Really nice flavor. Used brown rice. Definitely will make again!

  124. Hi!! I just tried to make these meatballs and it was a fail. I am so bummed. I did try to do gluten free breadcrumbs and I think I needed to increase the amount of breadcrumbs when using gluten free. The meatballs just crumbled in the pot. Any suggestion on the ratio of GF breadcrumbs compared to Wheat Breadcrumbs? I also made the Salisbury Steak meatballs at the sametime and once I realized the issues with the Turkey meatballs I did dump a lot of GF breadcrumbs in but still didn’t seem right. Thanks!!!!!

    • I know this is late from when you first posted, but I made breadcrumbs from my gluten-free bread that I lightly toasted since I couldn’t find any in the store, and all I had was Panko style GF breadcrumbs (didn’t want crunchy meatballs). The meatballs turned out perfect, so I don’t think GF breadcrumbs has anything to do with it. I used a skillet on the stove, maybe if you used an InstaPot that made a difference.

  125. This was a fabulous meal on a cold night!  Loved it! 

  126. My Husband and absolutely loved this . I did it on the stove top and followed directions 

  127. I made this and it’s delish! Served it over spaghetti squash 🙂

  128.  This recipe in instant pot is a fail.   I wish I had read the comments because it seems that everyone else has had similar problems. I Followed directions exactly and it burns every time.   I make your  recipes frequently but this is my first instant pot recipe of yours. You actually try them? 

  129. If you do not have seasoned bread crumbs on hand, what dry seasonings could you add to plain bread crumbs to make them similar?

  130. Made this is slow cooker. very tasty but not saucy enough – I had it in for 8 hours, will try 6 next time and more water and spur cream. when it says beef bullion I just used a stock cube, is that right or should I have used a stock cube dissolved in water?

  131. Just made this recipe on Sunday and although it was more preparation than I have been used to lately, it was worth it having a tasty meal ready at the end of the day! I ended up using ground chicken instead of turkey because they didn’t have ground turkey that day at the grocery store. The meatballs were so flavourful and the sauce as well. I cooked it in my slow cooker on low for 6.5 hours.

  132. I think this is only 3 points now if you make it with the 99% ff turkey! Excited! 🙂

  133. Delicious!!! This has made it into my “tried and true” board. I’ve made both slow cooker and stove top. Both great!

  134. I’ve now tried this twice for instant pot and both times it burned and couldn’t reach pressure. The first times I followed directions exactly. The second time I browned meatballs and onions outside of skillet thinking the pot being too hot was the culprit of the “burn” but alas tonight it still won’t reach pressure. I have an 8 qt instant pot. Gina, what size did you test recipe in? Wishing I could get this to work. 

    • I’m making this now and mine is also giving the “burn” warning and won’t come to pressure. What did you do to finish the recipe when this happened to you?

  135. Easy and fantastic!  So delicious  over noodles or brown rice!  

  136. Ashley, mine burned horribly too.  Sauce in first then Meatballs a fix?

  137. Could you prep this the night before and leave it in the fridge and start before you leave for work in the morning in the slow cooker?

    Would you combine everything or wait til the morning to combine parts?

    • I prepared the onions and mushrooms yesterday and rolled my meatballs to then stuck them in the fridge. This morning I sautéed the meatballs and finished the recipes, then tossed it all in my slow cooker. Can’t wait to get home tonight!

    • I baked my meatballs in the oven the night before I made it. Making the sauce in the blender only took about a minute, so you wouldn’t need to make the sauce ahead of time.

  138. I tried this twice in the instant pot. Both times followed the instructions exactly and it “burned”. Womp, womp. I’ll have to try it another way. 

    • Instant pot directions def. need some modification.

      • Wish I knew why, did you shut saute off? Sounds like saute was on too long.

      • Agreed. I did not use sauté at all, just pressure cook and sautéed separately in a pot on the stove top. It never even got to full pressure and said burn. 🙁

    • I had the same problem. 

      • My first time the Instant Pot sauce burned my onions in about 2 seconds.  It was hard to brown the meatballs too as the saute was too hot.  Decided to cook on the stove and then finish in the Instant Pot.  It was delicious.

    • Same thing happened to me. I took the ingredients out, added more beef broth, and started the 10 minute cook time again. Came out very tasty, but I could tell the sauce was thinner than intended.

    • Same issue, I feel that the slow cooker and stovetop methods are best.

  139. I made this for supper last week and it was delicious! I had run out of beef bouillon and used chicken instead but it still tasted yummy. I think next time I would make a big batch of the meatballs and have them in the freezer ready for use to cut down on time during busy weeknights. This is definitely going in my regular meal prep rotation!

    • If you’re using the IP Ultra, it can be super picky about having enough liquid. I read somewhere that the sensor is different from the Duo and is more prone to the “burn” error if it doesn’t detect enough liquid. I added an extra cup of beef broth and just sautéed at the end to simmer off extra liquid. 

      • Oops, I meant to reply to the comment below about the burn message. Sorry about that!

      • I got a burn notice on mine. I should have used the metal thing on the bottom. I definitely needed more liquid. I knew it wasn’t enough

      • So I know some of you are having issues with my IP recipes. I never get the burn message when I test a recipe, so trust me I am as frustrated as you are. After doing some research, this is what I found- The newer IP models have a hair trigger burn sensor that can’t tell the difference between a slight caramelized residue, which is good, and totally burnt. To avoid this, when using the saute button always deglaze the pot after sauteeing with a tablespoon or two of water or broth before adding your other ingredients.”

  140. I am going to make your meatballs, but Is it possible to use frozen turkey meatballs as a time saver? Can I throw them in the crock pot frozen?

  141. Could you use 99% lean turkey?

  142. Can I freeze the cooked meatballs and just warm them up when I cook the noodles? Thanks!

  143. This is one of my favorites.  I have made it stove top multiples times.  Tonight I tried instant pot…although still awesome think stove top is easier

  144. This dish was simply amazing! Probably one of my favorite dishes that I’ve recreated! I was a little skeptic about the ingredients used to create the sauce but I can’t even express how big of a hit this dish was! Once mixed with the mushrooms and meatballs, the sauce tasted like pure comfort food. Simple to make, healthy, and delicious! Love your recipes! 

  145. The flavor was great! I changed it slightly to accommodate us. We didn’t have a lot of time, and my kids don’t love meatballs, so I just browned ground turkey and then poured the sauce(with a touch of extra water)  over it in the skillet. I used onion powder since we don’t like onions, and dried parsley since we didn’t have fresh. No thyme, but added a bay leaf. I had a huge bag of Costco frozen green beans, so I chopped some up and added them in. My picky eaters ate it without complaining (no praise though), and my least picky eater asked for thirds. My toddler ate a full bowl. I personally loved it and can’t wait for leftovers tomorrow!

  146. This was not a good stroganoff recipe. Ours actually came out pinkish. Skinnytaste is usually a home-run with me, but I am going back to my regular crock pot stroganoff recipe. Ugh!

  147. Is the nutritional information (WW points) for the meatballs and sauce only?

  148. THIS recipe is a new favorite in my house. It’s 3 and 4 year old picky eater approved. So so so good!!

  149. I have a question for you. I have a tomato allergy and was wondering if I left out the tomato paste if it would change the flavor or not be good? I don’t know of a good substitute for tomatoes.

  150. Question for you, would it be possible to put the meatballs in a roasting pan in the oven for 45 mins?  I already prepared turkey meatballs a few weeks back and froze them, and usually when I cook them, I’ll bring water to a boil and drop them in until they float, then transfer it to the roasting pan. I’m guessing I can do the same thing, but do you think I should adjust the sauce for them? I like the stroganoff sauce idea and was thinking with the sauce to add mushroom broth. I also didn’t have breadcrumbs on hand for the turkey meatballs, so I took Quaker herb and olive oil small rice cakes and ground them up. It seemed to hold together fine. Haha. I’m just hoping that the sour cream sauce wouldn’t bubble and burn in the roasting pan. But I also don’t want too liquid of a consistency. Thanks.

    Btw, my favourite recipe of yours are those zucchini sundried tomato and asiago scones. Fantastic. I’ve made them several times

  151. You are a meatball master!! Love this recipe! Can’t have tomatoes so substituted with great northern beans-turned out great! Thank you for your awesome recipes ????????

  152. SOOOOOOOOOOO yummy!! Love the quick stovetop way!

  153. I made this recipe on Saturday in the slow cooker…exactly as the recipe reads. The only exception was I did not pan fry the meatballs but baked them before putting them in the slow cooker. After blending the sauce I was a little skeptical about the taste; however after slow cooking the sauce with the meatballs and mushrooms it came together very nicely. My husband and I enjoyed this very much! He even helped himself to seconds! I served his over egg noodles and mine over zucchini noodles. Will definitely make this again!

  154. I made this last night in the Instant Pot and served over zoodles. My husband LOVED it!!!! I followed the recipe. The only problem I had was the meatballs sticking but this was delicious and I will be making it again. 🙂

  155. Had this for dinner tonight over spaghetti squash.  Wonderful and very filling.  Thank you for your many wonderful recipes.

  156. This was very good, thanks! I made it exactly as written except I broke up the turkey rather than making meatballs. Served over egg noodles. The whole family loved it,.

  157. I can’t eat beef or beef broth. Would you substitute chicken broth or veggie broth, and is there any other flavor you’d add to make up for the missing beef?

    • I made it with chicken broth instead of water and beef bouillon and doubled the mushrooms, and it was delicious! I tried finishing it in the instant pot, and it kept sticking to the bottom of the pot and overheating. I poured it into a stock pot and finished cooking it on the stove instead, and that worked just fine. I’ll definitely make it again!

  158. This is one of my favorites. I have done it stove top and slow cooker. Today I try it in an Instant Pot. I really appreciate you sharing multiple ways to prepare! In fact, you inspired me to purchase an Instant Pot.

    Many Thanks

  159. Simmering in the crockpot! Can’t wait for dinner.

  160. Made this the other night. It turned out great! Kids and husband loved it. I’ll be making again!

  161. Made this last night for the first time – and it was incredible! Can’t wait to make more of your recipes!

  162. So, so, so,so good! Served over egg noodles. Used 0% Greek yoghurt in place of sour cream. I also doubled the recipe with no issues. Followed the stovetop method. 

  163. Made this tonight and wow what a success! I doubled the recipe adding 1 egg and Italian breadcrumbs as the only changes, serving over ‘no yolk’ noodles.  Everyone (especially the kids) enjoyed this recipe. Just wonderful,!

  164. This recipe must be delicious as written because my butchered version was pretty darn good! At the last minute I found out I was out of paprika so I sub’d smoked paprika. I was out of beef bouillon, so I sub’d in chicken. And my last thyme sprig was gone, so I sprinkled in about a quarter teaspoon of dried thyme. My husband had thirds and I had a couple extra meatballs. I can’t wait to try it the “right” way! Delicious! I love skinnytaste!!!

  165. Could I sub the mushrooms for anything else?

  166. This one is a keeper! YUM!

  167. Sauce was very thick and I added 1 more cup of water or more in the crockpot and tasted good

  168. Is there a way to do the Instant Pot version and dump in the dry noodles? I do this with another recipe, but sure the water I would need to add to get the noodles soft. I just don’t want to get 3 pots dirty if I can help it. Suggestions.

  169. This was amazing! Just made it for lunch today while off on this snow day and my family loved it.

  170. I loved this dish, I made it the night before and threw it in the fridge and turned on my cockpot in the morning.  My sauce broke and the sour cream crudled though. How can I prevent that in the future? 

    Is it because the mixture was too cold when I turned on the crock pot? 

  171. Disappointed in this recipe (at least the instant pot version). Very time consuming, very little sauce and the meatballs stuck to the pot (I even added extra oil) and didn’t have much flavor.  I will stick to my stove top version and just use lean cuts of beef.

  172. Made this tonight in my IP but for some reason it wouldn’t come to pressure. After adding about a cup of water it finally worked. Just wondering if the sauce is enough liquid on its own for the IP? It turned out alright in the end as I just thickened the sauce with some corn starch after NPR.

  173. Do you really need a blender to make the sauce?

  174. Could I substitute Greek yogurt for sour cream? 

  175. Thank you for posting instant pot recipes. I just bought one and am anxious to get started using it. 
    I’ve read that yogurt will curdle if boiled. With that in mind, could i substitute plain Greek yogurt for sour cream in this recipe? My husband won’t eat sour cream. 

  176. This is delicious.  One of your best ever Gina!

  177. Loved the recipe. Used beef broth broth instead of water/beef bouillon. Also added 1/2 tsp red pepper flakes in meatballs. Next time plan on adding garlic to meatballs. Recipe had amazing flavors! Thanks. 

  178. Love this recipe and I did a twist on it tonight using Gimme Lean light life meatless beef. It looks like ground beef, not the crumble style. Added all the things listed, using egg white for the egg., and unsweetened almond cashew milk for the milk. Someone asked about Yogurt. Also did nonfat Greek plain yogurt. I was afraid the sauce was a bit too sour/ and added Imagine brand low sodium beef broth 1 cup. (so I was not being vegetarian here, I think Veggie broth would also be just fine) and additional flour because of that. Turned out need the extra sauce anyway. We like a lot of sauce. This is the first stroganoff recipe that I have ever had that I liked. I tried it as my husband loves stroganoff. Now I do too! Thank you. Calculated 207 calories per serving with these changes.

  179. can you make the meatballs ahead of time? How long will they keep in the fridge if i prep on sunday and use during the week? Would that work, or just freeze them until im ready to use? I am loving your recipes by the way! Everything i’ve made so far has been amazing! You are making eating healthier so much easier!

  180. Made this last night and everyone loved it. The sauce is one of the best stroganoff sauces I’ve tasted. Will definitely make this again!!

  181. This was a bit time consuming. I didn’t have sour cream so I used low fat greek yogurt instead and was fine. The recipe was very salty and I realized after because I used 2 bouillon cubes and 1/2 a cube has 1100 mg salt! Apparently one cube equals 1 teaspoon so it was the correct amount. Overall it was very tasty. I served over egg noodles.

  182. We can’t do beef products, how do you think this would be with chicken or pork stock? Anyone try it?

  183. Any sense of the breakdown for 21 day fix?

  184. Niiiice flavor. Needs much more sauce. I’ll make again and adjust points.

  185. I made this yesterday and it was Fabulous!! My family loved it and the sauce was amazing. Made it as written except for the whole wheat breadcrumbs, I used Italian bread crumbs instead since that was all I had in the pantry. My Mom taught me a little trick to wet my hands every so often whenever I am shaping turkey patties or rolled turkey meatballs; worked like a charm. Thanks for the recipe and I will definitely make this dish again.

  186. This was really good. I made it in my IP . I used stew meat instead of the meatballs and used smoked paprika in place of the regular in the sauce. We really enjoyed it and I will make it again in the future.

  187. This was an amazing meal. I made it from scratch on weekend but next time may cheat and use frozen meatballs. Thank you for all your wonderful recipes!

  188. I accidentally put it the crock pot on high for 6 hours and it burnt a little also the juice isnt really there…anything i can do to save it??

  189. Going to make this tonight, but the only person who likes mushrooms in this family is my 2 yr old, lol. Is there a substitute for mushrooms, or should I just omit them?

    • Ended up just omitting them, and it was still delicious! Used nonfat greek yogurt instead of sour cream, and almond milk instead of regular. Served over egg noodles with steamed broccoli. The entire family had clean plates, and no leftovers. Thank u for the great recipe!

  190. Help I cannot find whole wheat seasoned breadcrumbs in my store.  What brand do you use and where did you find them?

  191. I would like to make this but the fat content is a lot higher than other turkey meatball recipes.  Is there any way to lower fat content?

  192. Gina, can you just throw everything in the crockpot and not brown the meatballs first? Like your one meatball recipe?

  193. Made this last night in my instant pot for my family of 5. They loved it – it reminded me and my husband of our childhood and our 3 sons went crazy for it. I also wanted to see how it re-heated and the next day it tastes even better. I cannot recommend this recipe more – really yummy!

  194. LOVE the instant pot recipes!!

  195. We loved this!! I’m a big fan of wheat germ, and I’ve been wanting to try using it as a substitute for breadcrumbs., so I did wheat germ instead of the whole wheat breadcrumbs…turned out great!!

  196. This was delicious! I didn’t have any sour cream in the house so I substituted nonfat Greek yogurt. I also added three cloves of garlic to the sauce (I like garlic!). I also didn’t have any egg noodles in the house so I served the stroganoff over brown rice. I would definitely make this again. Very flavorful anc pretty easy to make. To the person who said this was bland, try adding some garlic. Although I think this recipe would still have been good without it. 

  197. Gina, I just got an instant pot, some I’m still learning. I know that you have to be careful not to overfill. Do you think that I could double this recipe without overfilling the pot?  Thanks for your help!

  198. I misread the recipe and instead of doubling 2 teaspoons (because I doubled the recipe) I instead added 4 TBS. Don’t do that! Lol  such a shame because it was amazing but would have been even better without the super strong tomato taste. I would like to add that I make all of your recipes, Gina! Love every one of them ❤️ 

  199. I made this in my IP  for dinner tonight.  My husband and I loved it. Easy recipe and very flavorful.  It will definitely be added to the dinner rotation!  Thank you, Gina!!!

  200. That was so delicious.. Perfect meatballs!

  201. I made this tonight (stovetop method, non-stick pan) and it was delicious.  I think next time I might add a little beef to the meatballs (maybe 1/4 lb beef, 3/4 lb turkey) for more flavor, but they were pretty tender and flavorful for turkey meatballs. Because the meat mixture was very wet, I just scooped the mixture in a medium sized cookie scoop and dropped them into the hot oil, rather than forming balls with my hands. This worked great. The sauce is dreamy.  

  202. I made this the other night. It was AMAZING! This is the perfect comfort food without being too heavy. I will be making it again soon! Thank you, Gina!

  203. I have made this dish twice now on the stove with great success! I use a stainless steel pan and I am sure to rub in olive oil before simmering everything. I tend to add a bit more water, tomato paste and worstishire sauce but with delicious results. I put this on top of a 1/4 butternut squash for a serving and I find it to be a perfect lunch or dinner. You will feel full and satisfied without feeling heavy. Someday I will try in on pasta. The only tricky part can be the meatballs. They can be pretty sticky and hard to roll. Does anybody have tricks or suggestions? Thanks! Thank you so much Gina for another magical recipe!

  204. This was SOOOO good, thank you!!

  205. D E L I C I O U S. !!!!!!!!!!!!   Family loved!!!  Double thumbs up. 

  206. I made these yesterday, stove top, and they are fabulous!!!!!!!  Out of habit of tradition, I added the sour cream and flour mixture at the end, just because Ive always done it that way.  A+++++!!!!!!  Would highly recommend these!!!!

  207. I made this last night and it was awesome! It was full of flavor and tasted like good ole comfort food!

  208. This looks amazing! Cannot wait to make it.

  209. Hi Gina,

       This recipe looks really good.  But the real reason I am writing is to tell you that I made your Slow Cooker Indian Chicken with Peas from your cookbook.  I substituted ground turkey because that was all I had, but it was PHENOMENAL.  It was so, so good.  I brought leftovers for lunch today and brought more leftovers for my best friend at work for her dinner tonight. She texted me and said that she loved it.  I will definitely be making it again. : )

  210. Hi!
    This sounds great…
    I was just wondering – do you think using almond milk instead of regular milk would taste weird?
    Thx!

  211. Hi there, I love mushrooms but my husband and kids refuse to eat them.  Can you suggest something I can use as an alternative?  Thanks so much.

    Katherine

  212. How much beef broth would you use if not using bouillon?
    TIA

  213. Can you use beef bouillon cubes? If so how many?

  214. I just made this tonight, and it is DELICIOUS! Cannot recommend it enough. After reading some of the other comments, I decided to double the mushrooms and sauce, and although I don’t regret it, I also don’t think it’s necessary unless you’re a big mushroom lover like I am. I’ll definitely be finding ways to repurpose the leftover sauce though – salisbury steaks with cauliflower mash maybe?

  215. Made this last night! My entire picky family loved it. Will definitely cook this again.

  216. This was SO delicious! We left out the thyme because my hubby isn’t a fan of that flavor. I cannot wait to have my leftovers for lunch today! Thank you Gina!

  217. This was my favorite recipe of yours so far! My husband loved it too…and I loved feeling so full after dinner!! No dessert needed! 

  218. This was delicious! I went with the stovetop method and it turned out great. I did 3/4 cup beef stock instead of the bouillon (as noted in a comment above), plain greek yogurt instead of the sour cream and made my very first butternut squash noodles to go with it. I didn’t even miss the traditional egg noodles.
    My meatballs did stick to the pan a bit (not non stick) so I used some red wine to deglaze. Turned out fine!

  219. So my meatballs just stuck to my pan. I ended up just mixing all the meat together. We will see how this works..

  220. Does your calorie count include egg noodles?  Trying to keep an eye on things like that for our family.  

  221. Delish!  My husband as well as 2 and 4 year old gobbled it all up. Just wish there was more sauce.

  222. While I love virtually every other recipe I’ve tried from this site, this one really was terribly bland. I would make it again, but with much more seasoning and some garlic. 

  223. Would the number of Smart Points change if I used regular seasoned breadcrumbs instead of wholewheat?

  224. Maybe I missed it, but I was thinking that the mushrooms ought to be sautéed first. Your thoughts. 

  225. Do you brown the meatballs first if you cook everything in the crock pot?

    • Thats a great question, I was wondering the same thing!

    • It appears so. About the fourth  paragraph down the recipe says to brown the meatballs in batches. Then there are additional instructions based on how you want to finish – instant pot, stovetop or crockpot. Hope this helps.

  226. I don’t see the Sodium mg. in the Nutrition info. I have to watch sodium intake. Love your recipes, Gina, and that you indicate WW points. Thanks so much!

  227. Saw this on your instagram yesterday and had to make it for my fiance! I am making it in the slow cooker but did not have enough time to cook for 6 to 8 hours on low, so I am cooking it for  3 and a half hours on high.  It smells absolutely delicious!  We will be serving it over egg noodles just like you suggested.  Lately, we have been living  off of your slow cooker recipes since we both work opposite schedules.  Without them we wouldn’t be able to eat a home cooked meal together at night.  Thank you for making dinner so easy and delicious for us!

  228. How well do you think this would freeze and reheat (it would be precooked)? 

  229. This recipe was very good and I will certainly make it again. The only change I made was in the breadcrumbs–I couldn’t find the whole wheat ones. I made it in the crock pot and my husband, son and I all enjoyed it. Thanks so much for recipe.

  230. ooh, I can’t wait to try this.. my kids love meatballs and I love stroganoff..

  231. I LOVE the Skinnytaste recipes and this recipe sounds delicious. Just a note though. I clicked on the GF recipe link and it provided this recipe. I personally know there are ways to make it GF but not everyone does. This is labeled as GF but it is not GF because of the whole wheat breadcrumbs and all purpose flour. I didn’t see anywhere that this was notated except in a question that someone asked. For those with a newly diagnosed family member with celiac that may not be as educated about gluten and are just learning, they may trust that your labels are correct. You may want to provide an alternative to recipes and label those as GF rather than hoping your fans will know to make them that way. Just a suggestion for improvement, not meant negatively. Keep up the good work! 🙂

  232. Could you possibly bake the meatballs in the oven rather than in the skillet? Whenever I brown meatballs they end up sticking and falling apart!

  233. My boyfriend can’t have dairy so I make something similar using turkey meatballs and your Salisbury steak gravy and serve it over whole wheat noodles. If I can find vegan sour cream in a store near us I’ll have to try this recipe.

  234. Can plain Greek yogurt be used instead of sour cream?

  235. How can this be made gluten free while keeping the same great taste? 

    • Gluten free flour and gluten free breadcrumbs.

    • I have made this gluten free and used lactose free milk mixed with a little gf flour. They are the best meatballs we have ever made. I made my own breadcrumbs with glutino crackers and some spices. yummy!!! Everyone loved them..

  236. Would it be possible to just make the sauce in the skillet. Making a roux and then adding rest of sauce ingredients?

  237. Is it possible to just make the sauce in the skillet with the rest of the onions…….. make a roux and add all of the rest of the ingredients?

  238. Do you have to use bouillon or would leaving it out affect the taste? Trying to watch salt intake. Thanks, Gina. I love your recipes.

  239. Due to egg allergies and celiac what can I replace the egg with? I have been cooking your recipes for years, love them!