The creamiest mushroom sauce with the juiciest turkey meatballs served with fresh herbs over al dente whole wheat pasta is anything, BUT ordinary! Swedish meatball stroganoff with creamy mushroom sauce is now my new favorite comfort food to make. It will soon be yours too 😉
Nothing screams comfort food more than Swedish meatballs in a creamy mushroom sauce! If you've never heard of Swedish meatball stroganoff it is a Russian food dish. It's typically made from thinly sliced beef, but I gave it a healthy tweak and used ground turkey meatballs in place of the beef. Regular stroganoff sautees the meat in butter with sliced mushrooms and onions then is combined with a sour cream sauce and served over rice pilaf.
My twist was instead of butter I used ghee, which is clarified butter. I also used a bunch of wholesome organic ingredients, like low-sodium organic beef broth, unsweetened almond milk, and unflavored gelatin to name a few. I created a much healthier sauce for you to enjoy guilt-free with some fresh herbs and these insanely flavorful meatballs.
Although it has officially begun to feel very chilly around here it also means that warm cozy meals are what we get to look forward to. This dish has me wanting to curl up around the fire under a blanket with my hands warming up around the toasty bowl. My Slow Cooker Ground Turkey Lentil Soup and My Homemade Broccoli Cheddar Soup have me wanting to do the same thing!
What you will need for this meal!
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Check out the details below!
For the meatballs -
- low-sodium organic beef broth - I usually opt for low-sodium or no-sodium broth when cooking because too much salt is not the best for your health. You can always add more as you cook if you feel it needs a boost.
- unflavored gelatin - this is a stabilizing substance used in cooking. It is used to thicken liquids.
- panko breadcrumbs - panko absorbs less oil than regular breadcrumbs, keeping food more crisp.
- ground turkey - the meat I chose to make the meatballs, but you can also used ground chicken or lean beef
- parsley - fresh is best
- pure maple syrup - believe it or not pure maple syrup is high in antioxidants and has fewer calories than honey.
- 1 large egg - I like to use eggs from free-range chickens
- onion powder - I'm a stickler for organic spices
- kosher salt - kosher salt enhances the flavor of foods instead of making them taste salty
- garlic powder - organic is best
- nutmeg
- ground black pepper
For the gravy -
- low-sodium organic beef broth - see above
- unflavored gelatin - see above
- unsweetened almond milk - can use any nut milk you prefer just make sure it's unsweetened
- kosher salt - see above
- ground black pepper
- cornstarch - can also use arrowroot flour instead of cornstarch. Arrowroot flour contains more dietary fiber. It is also naturally gluten-free
For the stroganoff -
- ghee - ghee is a type of clarified butter that's made from heating butter and allowing the liquid and milk portion to separate from the fat. The milk caramelizes and becomes a solid, and the remaining oil is ghee.
- mushrooms - cleaned and quartered
- onion - white onion or spanish onion
- kosher salt - see above
- ground black pepper
- whole wheat pasta - you can really use any type of pasta you prefer. I decided to use rigatoni.
- parsley - see above
How do you make Swedish meatball stroganoff from scratch?
First up is your meatballs! Begin by preheating your oven to 425 degrees farenheit. Line a baking sheet with parchment paper and spray with cooking spray. Set aside. Sprinkle your broth with gelatin and let sit. Combine panko and the broth in a large bowl and let sit until fully absorbed.
Next, add in your ground turkey, parsley, pure maple syrup, egg, onion powder, salt, garlic powder, nutmeg, and ground black pepper. Mix until full combined.
Step 1 
Step 2
Then, using clean hands form turkey mix into meatballs and place on the prepared baking pan. Bake for 15 to 20 minutes, or until browned and cooked through.
Next up is the gravy! Meanwhile, when the meatballs are cooking, sprinkle the broth with gelatin and let sit. Bring the broth mixture, almond milk, salt, and ground black pepper to a boil. Reduce heat and let simmer. Whisk cornstarch (or arrowroot flour) and water in a small bowl until fluffy. Add this to the gravy and stir until gravy thickens.
Step 3 
Step 4
For the easy Swedish meatball stroganoff! Heat the ghee in a nonstick skillet over medium-high heat. Add mushrooms and cook for 3 to 4 minutes or until brown. Add onion, salt, and pepper and cook until onion is translucent. Reduce heat to low. Once meatballs and gravy are done add them into the pan. Cook the pasta according to the box and plate the pasta. Spoon the Swedish meatballs over the pasta. Garnish with parsley and serve!
Step 5 
Step 6
Hint: Use a wooden spoon to mix all your ingredients together in case you need to scrape up the bottom. A wooden spoon won't damage your pans. This is a set I own and basically use everytime I cook! Good Grips 3-Piece Wooden Utensil Set - $15.95
I also LOVE using a cast iron skillet. I own a Lodge Cast Iron Skillet that has never steered me wrong!
Looking for some substitutions with some of the ingredients?
I know I try and use the healthiest ingredients I can, but I totally understand they aren't for everyone. Here are a few subs you can use instead!
- Low-Sodium Organic Beef Broth- can totally use regular beef broth here or no-salt added beed broth if you want even less sodium
- Panko Breadcrumbs - feel free to use your standard breadcrumbs here if you aren't a fan of the panko
- Ground Turkey - ground chicken or ground beef can be used in place of the turkey. Or if you want to go the vegetarian route leave out the meatballs and make this a yummy pasta dish, meat-free!
- Pure Maple Syrup - can use pure honey here as a sub.
- Pasta - the possibilities are endless. Can try egg noodles, rice pasta, quinoa, veggie noodles, chickpea pasta, or leave the pasta out completely!
Storing this dish!
You can store your Swedish meatball stroganoff in an airtight container in the fridge from 3 to 5 days. When storing make sure you keep your pasta separate so that it does not get soggy. When you want to eat it again, reheat pasta in microwave and dump your stroganoff into a medium saucepan and heat up over stove!
Tips and FAQ's
So, have you found this dish to take a bit of time and want to serve it at your next gathering? Have no fear you can most definitely make it ahead of time and freeze it. First, make sure your dish is completely cool before freezing. Spoon into a large airtight container or freezer bags completely sealed tight. Stick in freezer for up to 3 months.
I know not all of us find it easy to form the perfect meatball. If you are struggling to do so opt for one of these bad boys to do the trick!
The Meat Baller - $9.90
You sure can! Want your noodles mixed into the creamy goodness instead of topping the stroganoff onto your pasta than toss the pasta right on in and mix away!
Other delicious meatball dinners you might also enjoy!
- Italian Chicken Meatballs
- Ground Turkey Cheesy Meatballs
- Baked Ground Turkey Avocado Balls
- Super Moist Turkey Meatballs
- Meatballs and Zoodles
Swedish Meatball Stroganoff with a Creamy Mushroom Sauce
Equipment
- baking sheet
Ingredients
- FOR THE MEATBALLS
- ½ cup low-sodium organic beef broth
- ½ tsp unflavored gelatin
- ½ cup panko bread crumbs
- 1 lb ground turkey can use ground chicken or beef if prefered
- 2 tbsp parsley fresh and chopped
- 1 tbsp pure maple syrup can also use pure honey
- 1 large egg lightly beaten
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp nutmeg
- ½ tsp ground black pepper
- avocado oil cooking spray
- FOR THE GRAVY
- 2 cup low-sodium organic beef broth
- 2 tsp unflavored gelatin
- 1 cup unsweetened almond milk
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 3 tbsp cornstach can sub with arrowroot flour
- 3 tbsp water
- FOR THE SWEDISH MEATBALL STROGANOFF
- 1 tsp ghee
- 1 cup sliced mushrooms
- ½ cup spanish or white onion chopped
- kosher salt to taste
- ground black pepper to taste
- 1 cup whole wheat pasta
- 1 tsp parsley fresh and chopped
Instructions
- For the Meatballs -Preheat oven to 425°F. Line a baking sheet with parchment paper and spray with cooking spray. Set aside.
- In a small mixing bowl sprinkle the broth with the gelatin and let it sit for 5 minutes. In a separate larger mixing bowl combine the panko with the broth combination and let it sit for 5 minutes or until fully absorbed.
- Add turkey, parsley, pure maple syrup, egg, onion powder, kosher salt, garlic powder, and ground black pepper; mix well until combined.
- Using clean hands, form meatballs by scooping out about 3 tbsp each and rolling the mix between 2 of your palms until a ball is formed. Place on prepare baking pan. Leave a little room between each ball. Continue until all turkey mixture has been used.
- Bake for 15 to 20 minutes; or until cooked through and browned.
- For the Gravy - Meanwhile, in a small mixing bowl again sprinkle the broth with the gelatin and let sit for 5 minutes.
- In a medium saucepan over medium-high heat bring the broth mixture, almond milk, salt, and pepper to a boil, stirring frequently.
- Reduce heat to medium-low. In a small bowl whisk together the cornstarch and water. Add that to the saucepan and stir frequently for 1 to 2 minutes or until gravy thickens.
- For the Swedish Meatball Stroganoff-In a large non-stick skillet heat the ghee over medium heat. Add mushrooms, onions, salt, and pepper and cook for 5 to 8 minutes until mushrooms are browned and onion is translucent. Reduce heat to low.
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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