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Chicken Meatball Stroganoff

This is my take on a creamy meatball stroganoff. It’s a saucy, no-fuss dinner that’s oh so comforting. To be honest, it’s probably a mix between a stroganoff and Swedish meatballs and I decided to use chicken mince instead of beef or pork. Let me know if you try them!

Cassie x



Meatballs:

500g chicken mince

1/2 brown onion, grated

3/4 cup breadcrumbs (I used multigrain bread)

1 egg

1/2 tsp paprika

1/2 tsp garlic powder


The rest:

1 tbs extra virgin olive oil

1 tbs butter

1 large brown onion, finely diced

4 ribs celery, finely diced

3-4 cloves garlic, crushed

2 cups brown mushrooms, sliced

2 tbs plain flour

2 cups beef stock/broth

1 tbs dijon mustard

1 tbs Worcestershire sauce

1 tbs sweet paprika

150ml light cooking cream

Sprinkle salt and pepper


In a large bowl, make the meatballs by combining the chicken, breadcrumbs, egg and seasonings, mix well with your hands then roll it’s golf-sized balls. Heat a large saucepan on medium-high heat and add a drizzle of olive oil, cook the meatballs whilst browning on all sides, then set aside. Add the olive oil and butter to the pan and sauté the onion and celery for 5-8 minutes. Add the garlic and cook until fragrant. Add the mushrooms and cook until browned. Add the flour and mix to combine. Gradually add the stock, whilst stirring. Add the remaining ingredients simmer for 5-6 minutes until the sauce slightly thickens. Return the meatballs to the pan and simmer for a further 5-10 minutes. Serve with pasta, rice or mashed potatoes.

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