Chicken meatball stroganoff
Packed with meatballs, mushrooms and so much flavour, this comforting chicken meatball stroganoff is a winning recipe for those busy weeknights.
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.
- 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
Combine the mince, breadcrumbs, chives and half the paprika in a bowl. Season. Roll 1-tbs portions of the mince mixture into balls.
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.
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.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Divide pasta among serving plates. Spoon over meatball stroganoff.
Serve with chopped flat-leaf parsley.