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!
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
More Meatball Recipes:
- Chicken Marsala Meatballs
- Moroccan Meatballs
- Asian Turkey Meatballs with Gochujang Glaze
- Cheesy Turkey Meatball Skillet
- Vegetarian Zucchini Meatballs
Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top)
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.
I do not know if it was user error but my meatballs did not stay together. I had a problem with that but overall it was definitely tasty as heck!
I have been making this recipe for years in my IP and not once did the sensor say it was burning. I moved to the UK and bought new IP and I can’t tell you how much I dislike the sensor going off that it’s burning. Ya, I can make this on the stove top but i prefer my IP. I now make it in the crock pot to avoid the sensor going off. I might try deglazing next time like you recommend. Anyway, love the recipe!
This recipe is on repeat in my house. My son who is one of the pickiest eater LOVES this recipe!
Love this recipe. Make it on a monthly basis. Gina love all your recipes !!!
Thanks Mary!
I have made this recipe probably 2 dozen times and it never disappoints. I find that the curve on the bottom of my Instant Pot makes it challenging to seat the meatballs so I bake them for 15 minutes in a 425 degree oven instead. Thank you for a fabulous recipe that my whole family will eat.
Does this recipe freeze well? If so, is it best to make the meatballs and then freeze them raw or cook them with the sauce and then freeze it all together, minus the egg noodles?
Instapot BEWARE: I loved this recipe but I have to say that browning the meatballs that are kind of smooshy is NOT easy in the IP. When I make this recipe I may just use loose turkey in the IP. Trying to flip a ball with the sides of the IP, even with a small spatula is awkward.
Made this last night for dinner! The meatballs were fairly easy to prep and I used our crockpot to finish cooking them and the sauce. It smelled delicious and tasted great! While we had plenty of sauce for our meal I wish I doubled the sauce to help with leftovers!
I’m making this right now. Just turned the Instant Pot on but then I saw the comment about not enough sauce. So I just made more sauce and added it. Thanks for that! I hate getting stuck with leftovers & too little sauce. <3
Made this the other night and it will be made again shortly. The whole fam loved it!!!
When my husband and I were newlyweds our go to comfort food was beef stroganoff hamburger helper. 😉 Needless to say we are adults now, our pallets have changed, and this recipe has made it’s way to our dinner table at least 100 times over the past three years (no really; literally.) My first attempts were with beef bullion cubes because I never heard of “better than bullion” but when I finally decided purchase the correct ingredients it was a complete game changer. It was good with the substitution but it was WOW with the BtB. It also happens to be my new favorite cooking secret.
This dish is yummy, easy to make, and a really smart dish to make if you are hosting friends and family and want a dish that you can prepare a few hours ahead of time. When everyone is ready to eat I just boil the noodles and impress everyone with this tasty masterpiece!
I have not made this but it sounds good. Can this be frozen without the noodles in it. I know frozen noodles come out not good tasting or texture
Hi! I need to make this recipe dairy free-would it still work well if I used vegan milk (which kind?) and vegan sour cream? Thanks.
I used almond milk (Califia) and Forager DF Sour cream and it was lovely
Made it tonight on the cooktop – yum doubled the sauce with larger meatballs – yum!
This was delicious. I definitely would not call it “quick and easy” as one reviewer did –meatballs are never quick! (Although I did double the recipe for our family.) That said, it was worth the effort and now that I know what goes into it, I can prep it in phases rather than all at once! This would be a great recipe for a slow Sunday dinner! Yum.
Delicious!! I doubled the recipe for my family of 8, and even my extremely picky dh ate (He only eats food that has drive-thru twin and NO veggies). Thank you, Gina!!
Perfect!!
Is this calorie count with or without the noodles? Thank you
I couldn’t find bread crumbs other than plain or italian.
Had to google what regular seasoned breadcrumbs were.
Fast, easy, and yummy.
Absolutely delicious recipe. I like to sauté my mushrooms before adding to a dish. Just used a little Olive oil spray in the sauté pan. Other then that made no changes to the recipe. It came out perfect. My husband and I have enough for a second meal later in the week, which is a good thing since we are expecting more snow. Thank you for a delicious meal❤️
This delicious meal is so easily prepared in my slow cooker, everyone loves it and I never changed a thing. It is now my go-to meal for company, or whenever I want to treat myself. I LOVE Skinnytaste recipes!
Thanks Nancy!
I made this recipe last night for a friend and we both just loved it! I followed the recipe provided using the stove-top method and it turned out perfectly. The sauce was flavorful with a nice rich taste. And the meatballs! OMG the meatballs were so juicy! Thanks so much for another amazing recipe
I absolutely loved this recipe! I made it on the stovetop. The meatballs were so tender and the sauce so flavorful. Will definitely make again! Just want to note that prep time is longer than ten minutes.
How can I make this on the stove?
Can I freeze the meatballs and sauce?
Delicious! My wife makes many of your recipes. They’re all great. I’ve lost over 35 lbs i 4 months on your recipes.
Awesome!!
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.
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! 🙂
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.
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.
My meatballs always fall apart when cooking! Despite that, I love this recipe!
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
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!
How can I make this on the stove?
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!!
Sheila you’re so lovely for sharing this! Thank you!
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!!!
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 🙂
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.
Do you have a suggestion to replace the egg with?
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.
Can you use 0% Greek yogurt instead of sour cream??
I did and it turned out well!
If I have beef broth but not bullion what’s the substitution? Thanks!
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.
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!
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.
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!
Doubled this recipe and made in the crockpot and it was so delicious!! Will be making again
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!
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
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!
My family loves this meal! It is so delicious. I have only made this in the slow cooker.
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 =)
Someone replied that they made it without mushrooms and it turned out great! 🙂
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
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.
Use the stovetop instead. No issues there and we love it.
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)!
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!
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.
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
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.
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.
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.
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.
wonderful!
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.
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.
I ADDED HORSERADISH….YUMMM!
great idea!
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!
I am so happy to hear that, I never have an issue myself. I think its an issue with the newer models.
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.
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.
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 😭
I made this in the crock pot and it came out perfect.
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
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.
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.
Can I use baby portabella mushrooms instead
Sure
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.
At what temp and how long do you bake the meatballs?
This recipe is a staple for us now. So tasty and easy to do in the instant pot.
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.
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!!
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!
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.
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.
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.
I followed the recipe exactly for the Instant Pot & it never pressurized.
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!
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.
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!
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!
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.
LOVED this recipe substituted coconut yogurt for the sour cream and chicken stock for beef and it was amazing!
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!!
The whole family is crazy about this recipe! We’are doing it again and again… and again!
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.
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!
Delicious! Loved it!
Delicious! Loved it!
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!
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.
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 🙂
Does the point value include the noodles that you serve it with or do I need to add that in?
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 🙂
Can’t find whole wheat breadcrumbs. Will using regular breadcrumbs change the point value? Thanks!
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.
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.
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!
They needed to brown more, did you make them the same size?
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.
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.
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.
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!!!
I made this on the stovetop and it is to die for! Might be one of my favorite skinnytaste meals so far! Yummmmm!
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!
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.
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.
The meatballs are a little high maintenance to prep, but worth it. The sauce was amazing!
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!
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.
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.
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.
Can i freeze for later or would you advise only freezing the meatballs and having to make the sauce day of !!?? Thanks !!!
Should freeze fine
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.
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.
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.
great!
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.
perfect!
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!
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.
Can I use pre made frozen turkey meatballs?
wont be the same
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?
I made I without thyme and it was still delicious.
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).
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.
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
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.