Step 1

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.

Step 2

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.

Step 3

In a blender combine the water, sour cream, flour, tomato paste, boullion, Worcestershire sauce and paprika, blend until smooth.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

For slow cooker:Cook on low 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.