Turkey Meatballs Stroganoff

I’m attempting to get back on a health kick.  I have a race coming up in May and I need to get myself in gear if I don’t want to pass out before the finish line. To most people that would mean eating nothing but energy bars, salads and protein shakes.  Not me.  I don’t think you should have to give up good comfort food completely to get in shape.  You just have to be willing to modify it and moderate it.

Here is a healthier version of an old favorite.  Don’t ask me the calorie count, I love cooking but I hate counting.  You take all of the enjoyment out of a meal.  Just know this is a better version because the ingredients are lighter.

1 lb. ground turkey
1/2 yellow onion, finely diced
2 Tablespoons chopped fresh parsley
2 slices dark rye bread
1 egg
2 teaspoons fresh thyme leaves
1/8 cup fat free half n’ half
Kosher salt and Pepper to your taste (about 1 1/2 tsp salt, 1/2 tsp pepper)
Olive oil
1 1/2 cups beef stock
1/4 cup low fat sour cream
2 Tablespoons butter

Preheat oven to 350 degrees.  In a mixer or blender, grind the bread into fine crumbs.  In a large bowl, mix the turkey, onion, parsley, thyme, breadcrumbs, half n’ half, salt, pepper and egg with your hands.  Form meat mixture into balls.  Heat a pan over medium high heat and coat the bottom with olive oil.  Test the oil by sprinkling in cold water.  If it pops, it’s hot enough.  Brown the meatballs on all sides, but do not overcook.  Remove from the oil and place on a cookie sheet.  Bake in the oven for about 20 minutes.

Meanwhile, remove excess oil from the pan.  Deglaze with beef stock, scraping any bits from the bottom of the pan.  Add butter and reduce until thickened. Turn heat to low.  Add sour cream and stir thoroughly.  Place meatballs in the sauce , cover and keep warm on low heat.

Prepare pasta noodles of your choice.  (I am partial to egg noodles with this dish.)

Serve meatballs and sauce over the pasta.

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Filed under Main Courses, Poultry

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