Ingredients
1tspolive oil,(divided)
½cuponion,chopped
1lbground turkey
⅓cupwhole wheat seasoned breadcrumbs
1large egg,beaten
¼cupparsley,chopped, divided
3tbspfat free milk
¾tspkosher salt
black pepper,to taste
¾cupswater
½cuplight sour cream
2tbspall purpose flour
2tsptomato paste
2tspbeef bouillon
½tspworcestershire sauce
½tsppaprika
8ozcremini mushrooms,sliced
1sprigfresh thyme
Preparation
Heat a large nonstick skillet or set the Instant Pot to saute and spray with oil; saute the onions over medium heat for 2 to 3 minutes, until golden, stirring continuously. Remove and divide in two.
In a large bowl, combine half of the sautéed onions with the ground turkey, bread crumbs, egg, 2 tablespoons of the parsley, milk, 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). This will take about 2 minutes or until it 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.
Cook on high pressure for 10 minutes. Let the pressure release on it’s own. When done, discard thyme, add the chopped parsley and serve over favorite noodles.
Add 2 tablespoons 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 favorite noodles.
Cook on Low for 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over favorite noodles.
