Chicken Meatball Stroganoff Recipes

CHICKEN MEATBALL STROGANOFF

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or foil sprayed with non stick cooking spray. In a large bowl combine all of the ingredients for the meatballs. Using your hands mix, but do not over mix, or your meatballs will be hard. Using a 1/4 cup measuring cup, measure and divide that into half. Roll the meatballs and place on the baking sheet. Bake for 20 minutes or until golden brown.
• While the meatballs and baking, make your sauce.
• In a large skillet over medium to high heat, melt the butter. Whisk the flour into the melted butter. Whisk in the chicken broth, paprika, and Worcestershire Sauce. Whisk until this starts to slightly thicken. Toss in the mushrooms, and allow to simmer for just a few minutes. Season with salt and pepper, to taste. Once the meatballs are done, whisk the sour cream into the sauce. Place meatballs into the sauce, and toss them around to coat. Serve over rice or pasta.

CHICKEN MEATBALL STROGANOFF

Steps:

• To make meatballs, combine chicken breast, bread, onion, milk, mustard, thyme, salt, and pepper in a large bowl. Toss with a fork until combined and smooth, but try not to over-mix. Using your hands, or a small scoop, form the mixture into 1 1/2″ meatballs (I usually get 20-24).
• Heat a drizzle of olive oil in a large saute pan over medium heat. Working in batches, so as not to overcrowd them, add meatballs to the pan. Cook until well browned and cooked through, turning regularly and adding more olive oil as necessary (this took me about 8-10 minutes per batch). Transfer cooked meatballs to a plate and repeat with remaining meatballs.
• Add the mushrooms and butter to the same saute pan and cook over medium heat, turning often, until mushrooms are golden and cooked through. If mushrooms begin to stick, feel free to add a little more butter or a small drizzle of olive oil. Add garlic and a pinch of salt and pepper and cook 1 minute more. Sprinkle flour over the mushroom/garlic mixture and stir to coat well. Pour in chicken broth and stir to scrape up any browned bits from the pan. Cook over medium heat 5-7 minutes, or until sauce has thickened somewhat.
• Whisk in sour cream and Dijon mustard until smooth. Taste sauce and add additional salt and pepper as desired.
• If serving to children or for ease of serving, slice meatballs in half. Return meatballs to the skillet and stir to coat with sauce. Add noodles to the pan and stir to coat. Top with an additional sprinkle of fresh thyme for garnish, if desired.

QUICK MEATBALL STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
• Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
• Serve meatballs over noodles.

CHICKEN MEATBALL STROGANOFF

Steps:

• To make meatballs: Mix ingredients in a bowl; form into 32 meatballs, do not make too big or they will not cook through in time.
• Heat oil in a large non-stick skillet over medium-high heat.
• Add meatballs and cook 3 minutes or until golden, do not crowd so use a big pan or make in batches, remove to a plate.
• Add mushrooms to skillet; cook for about 3 minutes, stirring often, until lightly browned.
• Stir in sherry (if using); cook 30 seconds.
• Stir in gravy and meatballs, cover and simmer 3 minutes, stirring occasionally, until cooked through.
• Remove from heat, stir in sour cream and scallions.
• Serve over egg noodles.