Chicken meatball stroganoff

Start with the meatballs. Put the chicken mince in a bowl with breadcrumbs, chives, and paprika. Season with salt and pepper. Mix all the ingredients together. Take about a tablespoon full of the mince mixture and roll it into balls. Keep going until you've rolled all the meatballs. It's easier if you use wet hands, this stops the mixture from sticking.

To brown the meatballs spray a large deep frying pan with olive oil spray, heat the pan over a medium high heat and cook the meatballs for four to five minutes. Keep turning them as you go until they are brown all over. Then get them out onto a plate. Next add onion and mushroom to the pan and cook them for five minutes stirring as you go. When the onion softens add some paprika and keep stirring for one minute or until the mixture is aromatic. Stir in the stock, tomato paste and worcestershire sauce.

Bring the mixture to the boil then reduce the heat to medium. Return the meatballs to the pan, bring it up to a simmer and cook for 5 minutes stirring occasionally. When the meatballs are cooked through stir in the sour cream. Cook for another two minutes until the sauce thickens up slightly. Season with salt and pepper. While the sauce is cooking, cook the pasta in a large saucepan of boiling water until al dente. Drain well. 

Pile the pasta onto serving plates and spoon over the meatball stroganoff. Try this twist on a family favorite, it makes an easy meal any night of the week. For another comforting stroganoff check out our slow cooker beef stroganoff video here.