Tasty chicken meatball stroganoff

If it's still cold where you are, this is the perfect warming meal.

This is a fresh twist on the traditional beef stroganoff, but just as tasty – if not more so! If it’s still a bit chilly where you are, this is the perfect meal to warm you up! Give it a try next time you’re looking for a traditional meal with a twist, for something the whole family will enjoy. 


  • 500g chicken mince
  • 1 egg, lightly beaten
  • 1/2 cup fresh breadcrumbs
  • 1 teaspoon smoked paprika
  • 2 tablespoons extra virgin olive oil
  • 1 medium brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 200g button mushrooms, sliced
  • 1 tablespoon salt-reduced tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup salt reduced chicken stock
  • 375g fettuccine or tagliatelle
  • 3/4 cup sour cream
  • 1/2 cup chopped fresh flat-leaf parsley leaves


  1. Mix mince, egg, breadcrumbs and 1/2 the paprika together in a bowl. Use your hands to shape tablespoons of mixture into meatballs.
  2. Heat 1/2 the oil in a large frying pan over medium-high heat. Cook meatballs, in batches, for around 5 minutes or until browned, then transfer to a plate.
  3. Heat remaining oil in pan, then add onion, garlic and mushroom. Stir for 5 minutes or until onion is softened and mushroom has browned. Add remaining paprika and cook for a further 1 minute, then add tomato paste, Worcestershire and stock. Bring to the boil and return meatballs to pan. Simmer for 5 to 7 minutes or until meatballs are cooked through.
  4. Cook pasta in a large pot of salted water according to packet directions. Add sour cream and parsley to sauce and stir until heated. Serve with the pasta. 

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