Simple Chicken Meatball Stroganoff

Do you love the classic beef stroganoff, but are looking for a chicken version? How about this Simple Chicken Meatball Stroganoff? It comes together in about 30 minutes, making it perfect for a busy weeknight meal.

What Makes This Recipe So Good?

Well, it is a stroganoff, so the creamy sauce, meat, and mushrooms together. I love the combination and is such a yummy comfort dish.

It is a lightened-up dish. Typical stroganoff is made with beef, a heavy sauce, and served over fries. This is a lightened-up version with ground chicken, a lighter sauce, and served over noodles instead.

Because you are working with ground meat, it comes together pretty quickly. I mean, not 15 minutes fast, but pretty close to 30 minutes.

This makes great meal prep. This is a good-sized batch. Store those leftovers in an airtight container in the fridge. It will hold well for about 5 days! Pack it up, take it to work, then reheat it in the microwave. Easy!

Ingredients

• Ground Chicken- I like to take chicken breasts and grind them in my food processor rather than buying them. If you have a food processor, I recommend doing it this way. Add the chicken and pulse enough times to break it up.
• Eggs- this will help to bind the chicken together for the meatballs.
• Panko- I love to use panko, but you can also use breadcrumbs if you like.
• Minced garlic- I put it in everything!
• Onion powder, salt, pepper, and paprika- these are the only spices used for this recipe.
• Flour- This is used to thicken your stroganoff sauce.
• Worchestershire- it only takes a little, but it is worth it.
• Canola oil- I like to use this to fry my meatballs in.
• Butter- I know it seems extra, but I like to use both in this recipe. I love frying my mushrooms in butter.
• Mushrooms- I used white mushrooms, but use whatever type you like.
• Chicken broth- you can also use vegetable broth if you like.
• Sour cream- It is the best for creamy stroganoff.

How To Make

1. I like to start the noodles at the same time I work on the meatballs. So, start your water boiling, then the meatballs. Add the salt and noodles when the water boils. Then once it is finished, drain.
2. Add your ground chicken, eggs, panko, and spices. Mix well so all your ingredients are well incorporated. I like to mix this by hand. If you don't like touching meat, you can always mix it with a spoon. I do not recommend doing this with a stand mixer and it will compact it too much.
3. Heat your pan over medium heat then add the oil and heat. Form your meat into balls and add it to the heated pan. I made my meatballs about ¼ cup size. These are pretty big, if you want to go smaller, do it.
4. Cook them until they are golden brown, flip, and cook on the other side as well. If you make bigger meatballs as I did, I recommend adding a cap to the pan when they are cooking on the second side. This will help them to cook all the way through.
5. Remove your meatballs and add the butter. Let it melt and add in the mushrooms. Sprinkle with salt and cook for 2 minutes. Sprinkle with the flour and cook, stirring for about 2 minutes.
6. Pour in the broth, Worcestershire, and paprika. Mix it and cook until it has thickened. Last, add in the sour cream and mix well.
7. Add back in your meatballs and mix well to coat. The noodles should be done, so top the noodles with your stroganoff mixture.

Notes

• I served my stroganoff with egg noodles. Rice is also really good. You can go different than that by using whole grains instead. I have a post all about cooking whole grains if you are interested in learning about it.
• Once the sour cream is added, make sure and remove it from the heat. The sour cream will separate if it is heated too much.
• I used plain white mushrooms, they are the cheapest. Cremini mushrooms are also an easy to find and inexpensive mushrooms. I love portobellos in this recipe as well.
• If you have leftovers, this will hold well in the fridge for up to 5 days! It is simple to reheat in the microwave.

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