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meatball stroganoff recipe

Chicken Meatball Stroganoff

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  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American

Description

Chicken Meatball Stroganoff is a delicious dish with tender meatballs nestled in a creamy sauce and served over egg noodles. 


Ingredients

Units Scale
  • 4 Tbsp. unsalted butter
  • 8 oz. sliced mushrooms, cremini, or white button
  • 3 garlic cloves, minced
  • 1 tsp. paprika
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 Tbsp. Worcestershire sauce
  • 1 lb. prepared chicken meatballs, cooked, fresh, or frozen (see note)
  • 1/41/2 cup sour cream
  • 2 Tbsp. fresh chopped parsley
  • 12 oz. egg noodles, cooked per box instructions
  • Kosher salt and fresh black pepper

Instructions

  1. In a large saute pan, melt butter over medium heat. Add mushrooms and cook for about 8-10 minutes or until lightly golden and tender. Halfway through cooking or after mushrooms release their liquid, season with salt and pepper, to taste.
  2. Stir in garlic and paprika. Cook until fragrant for about 30 seconds while stirring constantly.
  3. Sprinkle the flour and stir until absorbed. Add broth and Worcestershire sauce; bring to a simmer. Season with salt and pepper, to taste.
  4. Add meatballs. Reduce the heat to a gentle simmer after the meatballs come to a boil. Cook partially covered for 10-15 minutes or until meatballs are cooked through, stirring occasionally. Cook time will depend on the type and size of meatballs. See note below.
  5. Off heat, whisk in sour cream, and then add the parsley. Taste the sauce before serving and add more seasoning if needed. Serve over cooked egg noodles. 

Notes

  • Meatballs: You can make this recipe with plain homemade or store-bought chicken. Avoid meatballs with any type of heavy seasonings, such as Italian-style. If using beef, feel free to use beef broth for the sauce. Cook time will depend on the type and size of the meatballs. If using store-bought meatballs, check the package for cooking instructions before adding them to the sauce. I found 10-15 minutes of cooking time for golf-size meatballs is all you need for the meatballs to be cooked through and that applies to both frozen and fresh. If using cooked meatballs, they will only need to be warmed through. Adjust the time accordingly.
  • Sour Cream: Plain Greek yogurt can be used instead.
  • Noodles: Traditionally stroganoff is served over egg noodles but you can also use any other type of pasta or even rice or mashed potatoes for serving.
  • Leftovers: Refrigerate meatballs and noodles separately for up to 4 days. 

Nutrition

  • Serving Size: 2 meatballs with sauce and 1 1/2 cups cooked egg noodles
  • Calories: 421
  • Sugar: 4.5 g
  • Sodium: 1007 mg
  • Fat: 27.5 g
  • Carbohydrates: 28.4 g
  • Protein: 16.9 g
  • Cholesterol: 92.5 mg