Chicken meatball stroganoff

Packed with meatballs, mushrooms and so much flavour, this comforting chicken meatball stroganoff is a winning recipe for those busy weeknights.

4

10m

20m

Ingredients

  • 500g Coles RSPCA Approved Australian Chicken Breast Mince
  • 3/4 cup (50g) fresh breadcrumbs (made from day-old bread)
  • 2 tbs finely chopped chives
  • 1 tsp ground paprika
  • 1 brown onion, thinly sliced
  • 250g cup or brown mushrooms, sliced
  • 3/4 cup (185ml) chicken stock
  • 1 tbs tomato paste
  • 1 tbs Worcestershire sauce
  • 2/3 cup (160g) sour cream
  • 300g fettuccine

Method

STEP 1

Combine the mince, breadcrumbs, chives and half the paprika in a bowl. Season. Roll 1-tbs portions of the mince mixture into balls.

STEP 2

Spray a large deep frying pan with olive oil spray. Place over medium-high heat. Cook the meatballs, turning occasionally, for 4-5 mins or until brown all over. Transfer to a plate.

STEP 3

Add the onion and mushroom to the pan and cook, stirring, for 5 mins or until onion softens. Add the remaining paprika and cook, stirring, for 1 min or until aromatic. Add the stock, tomato paste and Worcestershire sauce. Bring to the boil. Reduce heat to medium. Return the meatballs to the pan. Cook, stirring occasionally, for 5 mins or until meatballs are cooked through. Add sour cream. Stir to combine. Cook for 2 mins or until sauce thickens slightly. Season.

STEP 4

Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

STEP 5

Divide pasta among serving plates. Spoon over meatball stroganoff.

Serve with chopped flat-leaf parsley. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.