Tasty chicken meatball stroganoff
By Starts at 60 WritersIn RecipesOn Tuesday 3rd Oct, 2017

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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