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Light & Tasty Meatball Stroganoff

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“I created this recipe when I was attempting to closely follow Jorge Cruise's 8MM eating plans. I get bored with certain foods easily so this was a new way to modify an old favorite to meet Jorge's guidelines and keep me interested!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb ground turkey
  • 1 small onion, minced
  • 1 pinch salt and pepper, to taste
  • 12 teaspoon dill weed (this is used in the meatballs)
  • 1 (10 1/2 ounce) can fat-free cream of mushroom soup
  • 1 (15 ounce) can fat-free low-sodium chicken broth
  • 1 cup sliced fresh mushrooms
  • 12 teaspoon dill weed (this is used in the sauce)
  • 3 tablespoons fat free sour cream

Directions

  1. In mixing bowl, combine turkey, onion, S&P and 1/2 tsp dill.
  2. Mix well.
  3. Form 1" meatballs (between 24-30) and cook them in a cooking spray-coated, pre-heated saute pan at medium high until thoroughly cooked through.
  4. Remove from pan and scrape out leavings, discarding them.
  5. In same saute pan, combine mushrooms, dill, soup& broth, stirring to mix well.
  6. Bring to slow boil and add meatballs back in.
  7. Add Fat Free Sour Cream.
  8. Heat through.
  9. Serve over rice or noodles with a salad.

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