It’s been a while since I’ve shared any recipes on here. Part of this is because it’s been pitch black outside come dinner time making it nearly impossible to shoot anything I’ve cooked up. Another part of the reason was because I wasn’t feeling very authentic sharing recipes because they obviously aren’t mine. But the more I thought about it (and the more people were asking why I wasn’t sharing more) I realized that I had always shared recipes to inspire you guys to try something new. Something that’s not impossible to prepare (because I’m no pro here) and yes, something that someone else created. Just as I do with clothing that others create, I make it mine, take it for a spin and share it with you all. Similarly, I do the same with food. Sometimes it’s a hit, other times a flop. But those that pass multiple times with flying colors, I’ll be sharing again with you. My hope is that some of the them may end up on your family’s table too ;)
Skinny Taste is probably my favorite food blogger. Not only is her food overall healthy, but it’s always sooo incredibly flavorful. We have, no joke, been making this Turkey Meatball Stroganoff once a week for probably two months now. I’ve been preparing it on the stovetop but directions are also included for the slow cooker or instant-pot as well. My dutch oven is one of my most beloved pieces of cookware. I’m pretty sure it makes me a better cook than I really am! Plus, many of the recipes I use it for are one-pot dishes, and we all love less dishes, right?!
Turkey Meatball Stroganoff via Skinny Taste
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
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
8 ounces sliced Cremini mushrooms
1 sprig fresh 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.
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.