The meatballs are a soft moist texture, a manageable size and relatively quick to prepare. The stroganoff sauce is delicious. An excellent family meal when paired with a dressed mixed salad. A couple of leftover meatballs in sauce also heat nicely in the microwave for next day’s lunch.


Turkey Meatball Stroganoff for Bariatric Eating


Turkey Meatball Stroganoff
  • 1 pound ground turkey
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg yolk
  • 1 teaspoon olive oil
  • ½ pound mushrooms, sliced (baby bella are great)
  • 1 ½ cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • ½ cup Greek yogurt or sour cream
  1. Blend turkey, 3 tablespoons onion, garlic, salt, pepper, and egg yolk and form into 1-inch meatballs. (I use my cookie dough scoop to form the meatballs) Brown meatballs in olive oil in a non-stick skillet over medium heat; transfer to a bowl and set aside.
  2. Add remaining onion to the hot skillet, season with salt and pepper and cook over medium heat until onion is softened. Add mushrooms and sauté until the liquid the mushrooms give off has evaporated and mixture is fairly dry. Add broth, Worcestershire sauce and bring to a boil. Add cornstarch mixture and blend until sauce is glossy and thickened. Add meatballs with any accumulated juices, reduce heat, and simmer, covered, for 5 minutes. Turn off heat, stir in Greek yogurt and adjust seasonings.
Nutrition Information
Serving size: Serves 4