meatball stroganoff

A classic comfort food just got easier! Let your Crock Pot do the work for this easy&nbsp;Slow Cooker Meatball Stroganoff, which only requires about 10 minutes of prep!

Slow Cooker Meatball Stroganoff

cream

beef broth

Worcestershire sauce

garlic

black pepper

mushrooms

(or 2 small) onions, sliced

fully-cooked meatballs (you do NOT need to thaw them)

sour cream

parsley

Whisk together the soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Place the mushrooms and onions into a 6-quart slow cooker. Top with the meatballs. Pour the soup mixture over the beef.

Cover and cook on LOW for about 4-6 hours or on HIGH for 2-3 hours.

Stir the sour cream into the slow cooker.

Serve the meatballs and sauce with the noodles. Sprinkle with parsley, if desired.

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 (Instant Pot, Slow Cooker or Stove Top)

olive oil (divided)

onion

turkey

breadcrumbs

parsley (divided)

tbsp fat free milk

tsp kosher salt

black pepper (to taste)

water

tbsp all purpose flour

tomato paste

beef Bouillon (I like Better Than Bouillon)

paprika

thyme

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.

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!


Print recipe: https://www.skinnytaste.com/turkey-meatball-stroganoff-instant-pot-slow-cooker-or-stove-top/

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

Lovers of our classic Beef Stroganoff will be thrilled with this hearty dish! Instead of beef strips, we’ve added juicy meatballs to our silky stroganoff sauce. Ready in 30 minutes, this simple meal is quick and fuss-free to make with hardly any washing up to do afterwards. Just the ticket for your midweek dinners!

Meatball Stroganoff | Slimming &amp; Weight Watchers Friendly

500 g 5% beef mince

onion powder

salt

¼ tsp pepper

low-calorie cooking spray

200 g button mushrooms (sliced)

tsp Henderson's relish

Dijon mustard

400 ml boiling water

beef stock cube

165 g lightest cream cheese

parsley (chopped)

salt and pepper (to taste)

Add the meatball ingredients to a mixing bowl and mix together. Divide the mixture into 12 and shape into 12 meatballs.

Spray

Spray a large frying pan with low-calorie cooking spray and place on a medium heat. Add the meatballs and fry for 4 minutes, until sealed on all sides. Remove to a plate.

Re-spray the pan and add the mushrooms and onions.  Fry for 10 minutes, until they are soft and beginning to brown.

Add the stock cube, mustard and Henderson&#39;s relish to the boiling water. Pour into the pan and simmer rapidly for 5 minutes. The liquid should have reduced a little and begun to thicken.

Add the meatballs back to the pan and simmer for 15 minutes, until the meatballs are cooked through and sauce has reduced.

Turn

Turn off the heat and add the cream cheese, stirring until completely blended. Season to taste with salt and pepper.

Sprinkle

Sprinkle with parsley and serve with your choice of accompaniment.

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Add meatball ingredients to a bowl and mix. Divide mixture into 12 meatballs

Spray pan with cooking spray over medium heat. Add meatballs and fry for 4 mins, until all sides sealed. Remove to a plate

Add mushrooms and onions and re-spray.  Fry for 10 mins, until soft and beginning to brown

Add stock cube, mustard and Henderson's relish to boiling water. Pour into pan and simmer for 5 mins. The liquid should reduce a little and thicken

Add meatballs back and simmer for 15 mins, until cooked through and sauce has reduced

Turn off heat and add cream cheese, stir until completely blended. Season with salt and pepper

Sprinkle with parsley and serve with your choice of accompaniment

Meatball Stroganoff - Pinch of Nom

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