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Chicken meatball stroganoff
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Try this delicious creamy chicken meatball stroganoff for a classic twist!
Ingredients:
  • 500g chicken mince
  • 125.00 ml fresh breadcrumbs
  • 2.50 gm smoked paprika
  • 36.40 gm extra virgin olive oil
  • 1 medium brown onion, halved, thinly sliced
  • 200g button mushrooms, sliced
  • 22.20 gm salt-reduced tomato paste
  • 24.40 gm Worcestershire sauce
  • 255.00 gm salt reduced chicken style liquid stock
  • 375g fettuccine
  • 176.25 gm sour cream
  • 125.00 ml chopped fresh flat-leaf parsley leaves
Instructions:
  • Mix together the mince, egg, breadcrumbs, and half of the paprika in a bowl. Form level tablespoons of the mixture into meatballs using clean, damp hands.
  • In a large, deep frying pan over medium-high heat, heat half of the oil. Brown meatballs in batches for 4 to 5 minutes. Remove to a plate.
  • In the same pan, heat the remaining oil and sauté the onion, garlic, and mushroom until the onion is softened and the mushroom is golden. Stir in the rest of the paprika and cook for a minute. Add the tomato paste, Worcestershire sauce, and stock. Bring to a boil, then add the meatballs back to the pan. Simmer, stirring occasionally, for 5 to 7 minutes until the meatballs are cooked through.
  • Cook the pasta according to the package instructions and drain it thoroughly.
  • Mix together the sour cream and fresh parsley into the stroganoff, then season with salt and pepper. Heat for 1 to 2 minutes until warmed. Enjoy over pasta.

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