Friday Foodspiration: Turkey Stroganoff Meatballs

Meatballs are one of my favorite things to add to a weeknight menu, because they are so easy to meal prep. These meatballs could be mixed and baked on the weekend and then thrown into the sauce on a busy evening.

This creamy – but still non dairy – sauce is comfort food at it’s finest. In fact, during the cold winter months our body craves this type of food and will greatly benefit from these nutrients . . .

  • Turkey is high in protein and B vitamins for energy and to beat the winter blues

  • Mushrooms are high in vitamin D levels much needed on these darker days

  • Parsley boosts the immune system and is anti inflammatory

The recipe can be made to fit nearly any nutritional strategy you are following – gluten free, grain free, dairy free, paleo, low FODMAP, low carb. To fit your needs and preferences, these meatballs and sauce can served with traditional egg noodles, zucchini noodles, miracle noodles, rice, mashed potatoes, or cauliflower . . . anything that will soak up the sauce and flavors!


  • Meatballs

    • 2 lb Ground Turkey

    • 1 Egg

    • 1/4 cup Almond Flour

    • 1 tbs Dijon Mustard

    • 1 tbs Coconut Aminos

    • 1 tsp Sea Salt

    • 1 tbs Chives, chopped

    • 1 tbs Parlsey, chopped

  • Mushroom Sauce

    • 1 tbs Garlic Infused Olive Oil*

    • 2 Green Onions, tops only chopped*

    • 8 oz sliced mushrooms

    • 1 cup Beef Broth (I used beef bone broth)

    • 1/4 cup Unsweetened Almond Milk

    • 1/4 cup Unsweetened Non Dairy Greek Yogurt ( Use Kite Hill brand)

    • 1 tbs Arrowroot Starch

    • 1 tsp Sea Salt

    • 1/2 tsp Black Pepper

    • 2 tbs Parsley, chopped


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

  2. Combine all ingredients for the meatballs in a large bowl. Mix using hands and form into 2 inch balls and place on baking sheet. Bake in preheated oven for 15 minutes.

  3. Meanwhile heat olive oil in a large skillet. Add onions and mushroom and sauté for 5 minutes.

  4. Add broth and almond milk and mix well. Whisk in arrowroot starch and simmer for 5 minutes until sauce starts to thicken. Stir in yogurt, salt, and pepper until smooth.

  5. Add meatballs to skillet, stir to combine, and top with parsley before serving.

*Garlic infused olive oil and green onion tops are a great way to add flavor to dishes when you are following a low FODMAP diet or onion and garlic just don’t agree with you. It’s a great option for anyone with a sensitive stomach or digestive issues. If you are not avoiding onion and garlic feel free to use the whole green onion and sauté minced garlic in regular olive oil.

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