Swedish Meatball Stroganoff

swedish meatlballs stroganoff in a creamy mushroom sauce cooking in a cast iron skillet being stirred by a wooden spoon

The creamiest mushroom sauce with the juiciest turkey meatballs served with fresh herbs over 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 ;)

Course dinner

Cuisine Russian

Diet Low Fat

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 125kcal

Author Jillian Schneider

Equipment

baking sheet
medium saucepan

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

How can my kids help?

My kids love to help me mix anything. Have them help you with the broth and gelatin and teach them how to measure ingredients.

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.

Nutrition