This healthy Turkey Meatball Stroganoff is a dish the whole family will love, made in the Instant Pot, Slow Cooker or Stove!
Yield: 4 servings
4.47 from 69 votes

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

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Dinner
Cuisine: American
This healthy Turkey Meatball Stroganoff is a dish the whole family will love, made in the Instant Pot, Slow Cooker or Stove! 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.

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.
  • 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.

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
Freestyle Points: 7
Points +: 8