Chicken Meatball Stroganoff Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground chicken, breadcrumbs, egg, garlic powder, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
• STEP 4.In the same skillet, add onions and mushrooms. Cook until softened and lightly browned, about 5 minutes.
• STEP 5.Add garlic and paprika to the skillet and cook for an additional minute.
• STEP 6.Pour in chicken broth and bring to a simmer. Add the meatballs back to the skillet and cook for 10-12 minutes, or until cooked through.
• STEP 7.Stir in sour cream and season with salt and pepper to taste. Cook for an additional 2 minutes.
• STEP 8.Serve the chicken meatball stroganoff over cooked egg noodles or rice. Garnish with fresh parsley, if desired.
• STEP 9.Enjoy!

Cooking Tips

• To ensure the meatballs hold their shape, refrigerate the mixture for 30 minutes before shaping.
• For extra flavor, you can add a splash of Worcestershire sauce to the mushroom sauce.
• If the sauce is too thick, you can thin it out with a little chicken broth or water.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stroganoff in a skillet over low heat, stirring occasionally.
• Serve the stroganoff with a side of steamed vegetables or a fresh green salad for a complete meal.