I am really excited to be sharing this recipe for Marvelous Meatball Stroganoff with you. I wish I could take all of the credit for developing this delicious recipe but I cannot. It is from The Gluten-Free Instant Pot Cookbook: Fast to Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers, written by my friend Jane of The Heritage Cook and her friend Sara of My Imperfect Kitchen.
When I was asked to review their new book and to join along in their virtual blog party to celebrate the release of the book which is on September 18, 2018, I knew I had to take advantage of this opportunity. I felt this would be a great way for me to start using that instant pot I got earlier this year, and to move beyond rice. To be honest I have been intimidated to start cooking with it.
The first chapter of the book completely put my mind at ease after reading the tips and tricks they laid out, I felt confident that I could tackle not only my instant pot but also the fear of pressure cooking. There is also a page discussing gluten-free flour blends along with a recipe that they enjoy using. While we both enjoy our fair share of gluten it is nice to have another option, and I found their guideline handy.
The cookbook has fifty recipes ranging from breakfast to appetizers as well as main entrees and dessert. I opted to try out this recipe for Marvelous Meatball Stroganoff as we love meatballs and stroganoff is a big hit around our house. The recipe is made with ground turkey instead of beef which was a nice change up. I did have to use about a half pound more than the recipe called for and I feel it may have been because of the type of meat I was using. It was a heritage blend from my butcher. Otherwise, the recipe was made exactly as below. I found it really simple to make this recipe in my instant pot, using the browning option as well as the pressure cooker option. The meatballs came out fork tender and the stroganoff sauce was rich and flavorful. Next time I might throw in a few more mushrooms as we kind of love them, a lot! Definitely was a hit at our table that night for dinner. Lenny even made the comment that we should be making meatballs more often in the instant pot.
Thank you, Jane and Sara, for helping lift the fear of cooking with the pressure cooker. I will definitely be trying out more of the recipes in your book this fall and winter. Loving all of the soup ideas as well as the creamy mac and cheese with bacon!
Thank you for joining us at the Chez Us table; we love having you here.
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Marvelous Meatball Stroganoff
** published with permission from Jane and Sara
Gluten Free and Nut Free
Yield: 5 servings (4 meatballs each)
This dish has a kid-friendly twist by using turkey meatballs instead of flank steak. The meatballs are a fun and different addition and don’t require any flour or bread crumbs as a binder. In a healthy twist, it doesn’t use canned soup to achieve the traditional deep, rich flavor, bypassing an ingredient that usually has gluten in it. Serve over Mashed Potatoes (page 114) or your favorite gluten-free noodles.
1 pound (454 g) ground turkey (Jennie-O brand is gluten-free)
2 tablespoons (30 ml) milk
1 teaspoon onion powder
1/4 cup (12 g) chopped fresh parsley, plus more for garnish
1 tablespoon (2 g) fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons (30 ml) olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
2-1/2 cups (588 ml) gluten-free beef stock (page 134), divided
1/2 cup (120 g) sour cream
2 tablespoons (16 g) potato starch
1 teaspoon smoked paprika
1 tablespoon (15 g) tomato paste
1 tablespoon (6 g) beef bouillon granules (Herb-Ox brand is gluten-free)
1/2 teaspoon Worcestershire sauce (Lee & Perrins brand is gluten-free)
1/2 pound (227 g) sliced button mushrooms
2 tablespoons (16 g) cornstarch
2 tablespoons (30 ml) cold water
1. In a large bowl, combine the ground turkey, egg, milk, onion powder, parsley, thyme, salt, and pepper until just combined. Shape into 20 (1-inch, or 2.5 cm) meatballs.
2. Press Sauté on your electric pressure cooker. When the inner pot is hot, add the oil and brown the meatballs, 2 to 3 minutes per side. Once the meatballs are brown, transfer them to a serving dish and set aside.
3. Add the sliced onion to the pot and cook until just tender, 3 to 4 minutes. Add the garlic and cook for an additional 30 seconds, until fragrant. Add 1 cup (235 ml) of the beef stock to the pan and scrape up any browned bits on the bottom of the pot.
4. In a small bowl, combine the remaining 11/2 cups (353 ml) beef stock, sour cream, potato starch, paprika, tomato paste, bouillon, and Worcestershire sauce. Stir until well combined. Add to the onion mixture already in the pan. Return the meatballs to the pot, submerging them completely in the sauce.
5. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 10 minutes. When the cooking time is finished, turn off your pressure cooker and allow a natural release of 20 minutes, or until the float pin drops. When the float pin has dropped, unlock the lid and open it carefully.
6. Add the sliced mushrooms to the pot. Stir well, then close the lid and let sit for 3 minutes to soften the mushrooms.
7. In a small bowl, mix the cornstarch and cold water together to create a slurry. Press Sauté or Browning on your electric pressure cooker again and allow the sauce to heat up. When the sauce is bubbling, add the cornstarch mixture to the pot and whisk constantly for 2 minutes, or until the sauce thickens.
8. Sprinkle with additional parsley, if desired.