Best 10 Chicken Meatball Stroganoff Recipes

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If you're looking for a quick and easy weeknight meal that's full of flavor, this recipe is exactly what you need! This chicken meatball stroganoff is made with juicy, flavorful chicken meatballs simmered in a creamy mushroom sauce. Serve this tasty dish over rice, noodles, or mashed potatoes for a comforting and satisfying dinner the whole family will love.

Here are our top 10 tried and tested recipes!

CHICKEN MEATBALL STROGANOFF



Chicken Meatball Stroganoff image

Family pleasing Chicken Meatball Stroganoff is a great twist on a classic!

Provided by Joanna

Categories     All Dinner

Time 40m

Number Of Ingredients 14

1 pound ground chicken
1/2 cup seasoned bread crumbs
1 teaspoon minced garlic
1 egg
salt and pepper to taste, be very generous
Sauce
2 tabelspoons butter
2 tabelspoons flour
2 cups chicken broth
1 teaspoon paprika
1 tablespoon Worcestershire Sauce
1 cup sliced mushrooms
salt and pepper to taste
1/4 cup sour cream

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or foil sprayed with non stick cooking spray. In a large bowl combine all of the ingredients for the meatballs. Using your hands mix, but do not over mix, or your meatballs will be hard. Using a 1/4 cup measuring cup, measure and divide that into half. Roll the meatballs and place on the baking sheet. Bake for 20 minutes or until golden brown.
  • While the meatballs and baking, make your sauce.
  • In a large skillet over medium to high heat, melt the butter. Whisk the flour into the melted butter. Whisk in the chicken broth, paprika, and Worcestershire Sauce. Whisk until this starts to slightly thicken. Toss in the mushrooms, and allow to simmer for just a few minutes. Season with salt and pepper, to taste. Once the meatballs are done, whisk the sour cream into the sauce. Place meatballs into the sauce, and toss them around to coat. Serve over rice or pasta.

Nutrition Facts : Calories 638 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 195 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 39 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1152 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CHICKEN MEATBALL STROGANOFF



Chicken meatball stroganoff image

Packed with meatballs, mushrooms and so much flavour, this comforting chicken meatball stroganoff is a winning recipe for those busy weeknights.

Provided by Coles

Categories     savoury,lunch,dinner,main-meal

Number Of Ingredients 11

500g coles rspca approved australian chicken breast mince
3/4 cup (50g) fresh breadcrumbs (made from day-old bread)
2 tbs finely chopped chives
1 tsp ground paprika
1 brown onion, thinly sliced
250g cup or brown mushrooms, sliced
3/4 cup (185ml) chicken stock
1 tbs tomato paste
1 tbs worcestershire sauce
2/3 cup (160g) sour cream
300g fettuccine

Steps:

  • Combine the mince, breadcrumbs, chives and half the paprika in a bowl. Season. Roll 1-tbs portions of the mince mixture into balls.
  • Spray a large deep frying pan with olive oil spray. Place over medium-high heat. Cook the meatballs, turning occasionally, for 4-5 mins or until brown all over. Transfer to a plate.
  • Add the onion and mushroom to the pan and cook, stirring, for 5 mins or until onion softens. Add the remaining paprika and cook, stirring, for 1 min or until aromatic. Add the stock, tomato paste and Worcestershire sauce. Bring to the boil. Reduce heat to medium. Return the meatballs to the pan. Cook, stirring occasionally, for 5 mins or until meatballs are cooked through. Add sour cream. Stir to combine. Cook for 2 mins or until sauce thickens slightly. Season.
  • Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  • Divide pasta among serving plates. Spoon over meatball stroganoff. Serve with chopped flat-leaf parsley.

CHICKEN MEATBALL STROGANOFF



Chicken Meatball Stroganoff image

This Chicken Meatball Stroganoff recipe, made with time-saving Traditional Chicken Meatballs, makes a perfect weeknight meal. Though it tastes like it took hours to prepare, you'll have it on the table in under 30 minutes!

Time 35m

Yield Serves: 3

Number Of Ingredients 11

1 Box Bell & Evans Traditional Chicken Meatballs
4 T Unsalted butter, divided
8 oz Cremini mushrooms, sliced
1/2 tsp Kosher salt
1/2 tsp Ground black pepper
1/4 Cup Flour
3 Cups Chicken stock
1 T Worcestershire sauce
1/4 Cup Sour cream
1 lb. Egg noodles, cooked
2 T Chopped parsley

Steps:

  • Preheat oven to 375°F. Place meatballs on a baking sheet and bake in oven for 30 minutes. Set aside. Add 2 tablespoons of butter to a cast-iron skillet on medium-high heat. Add mushrooms, salt and pepper and cook for about 3 minutes. Reduce heat to medium and melt remaining 2 tablespoons of butter into the mushrooms. Add flour and stir, cooking for 30 seconds, until all flour is incorporated into the butter and mushrooms. Add chicken stock and Worcestershire sauce to the pan, and stir until smooth. Add baked meatballs and simmer for 5 minutes. Add sour cream and cook an additional 1 to 2 minutes. Serve hot with egg noodles, sprinkled with fresh parsley.
  • Crockpot Directions: Make sauce according to directions. Mix with remaining ingredients (except Meatballs and noodles) and put in crockpot. Place frozen meatballs in mixture and cook on Low for 6-8 hours. Serve over hot egg noodles.

CHICKEN MEATBALL STROGANOFF



Chicken Meatball Stroganoff image

Provided by Emily

Number Of Ingredients 19

1 1/2lbs ground chicken breast
1 slice bread, crusts removed and torn into small pieces (I used wheat sandwich bread)
1/2c finely minced onion
2 Tbsp milk
1 tsp Dijon mustard
1 tsp fresh thyme
1/2 tsp salt
1/2 tsp pepper
olive oil
1 lb mushrooms, sliced
2 Tbsp butter
1 clove garlic
2 Tbsp flour
2 1/2c chicken broth
1/4c sour cream
1 1/2 Tbsp Dijon mustard
salt and pepper, to taste
8oz egg noodles, cooked according to package directions
additional fresh thyme, optional

Steps:

  • To make meatballs, combine chicken breast, bread, onion, milk, mustard, thyme, salt, and pepper in a large bowl. Toss with a fork until combined and smooth, but try not to over-mix. Using your hands, or a small scoop, form the mixture into 1 1/2″ meatballs (I usually get 20-24).
  • Heat a drizzle of olive oil in a large saute pan over medium heat. Working in batches, so as not to overcrowd them, add meatballs to the pan. Cook until well browned and cooked through, turning regularly and adding more olive oil as necessary (this took me about 8-10 minutes per batch). Transfer cooked meatballs to a plate and repeat with remaining meatballs.
  • Add the mushrooms and butter to the same saute pan and cook over medium heat, turning often, until mushrooms are golden and cooked through. If mushrooms begin to stick, feel free to add a little more butter or a small drizzle of olive oil. Add garlic and a pinch of salt and pepper and cook 1 minute more. Sprinkle flour over the mushroom/garlic mixture and stir to coat well. Pour in chicken broth and stir to scrape up any browned bits from the pan. Cook over medium heat 5-7 minutes, or until sauce has thickened somewhat.
  • Whisk in sour cream and Dijon mustard until smooth. Taste sauce and add additional salt and pepper as desired.
  • If serving to children or for ease of serving, slice meatballs in half. Return meatballs to the skillet and stir to coat with sauce. Add noodles to the pan and stir to coat. Top with an additional sprinkle of fresh thyme for garnish, if desired.

BEEF STROGANOFF SAUCE WITH MEATBALLS



Beef Stroganoff Sauce with Meatballs image

Classic beef stroganoff sauce with meatballs. Serve over rice or egg noodles.

Provided by sb

Categories     Main Dish Recipes     Meatball Recipes

Time 1h

Yield 4

Number Of Ingredients 13

½ teaspoon vegetable oil, or as needed
1 pound ground sirloin
3 tablespoons Worcestershire sauce
1 egg
⅓ cup dry bread crumbs
½ small onion, chopped
salt and ground black pepper to taste
¼ cup butter, divided
1 (16 ounce) package mushrooms, sliced
2 tablespoons all-purpose flour
1 (10.5 ounce) can beef broth
1 teaspoon ground mustard
⅓ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.
  • Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet.
  • Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan.
  • Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.

Nutrition Facts : Calories 436 calories, Carbohydrate 17.6 g, Cholesterol 145.7 mg, Fat 29 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 14.6 g, Sodium 630.3 mg, Sugar 4.2 g

MEATBALLS STROGANOFF



Meatballs Stroganoff image

This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. -Nancy Carnes, Clearwater, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

1 large egg, lightly beaten
1/2 cup soft bread crumbs
2 tablespoons chopped onion
1/2 teaspoon celery salt
1/4 teaspoon dried marjoram
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup water
1/3 cup sour cream
Hot cooked egg noodles

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,

Nutrition Facts :

QUICK MEATBALL STROGANOFF



Quick Meatball Stroganoff image

This is a recipe I came up because my family loves stroganoff. It was a hit with everyone.

Provided by Barbara Miller

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h

Yield 4

Number Of Ingredients 10

8 ounces broad egg white noodles (such as No Yolks®)
1 tablespoon vegetable oil
½ onion, chopped
2 teaspoons minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
1 tablespoon Worcestershire sauce
15 frozen beef meatballs, or more to taste
¾ cup sour cream
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
  • Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
  • Serve meatballs over noodles.

Nutrition Facts : Calories 656.4 calories, Carbohydrate 60.5 g, Cholesterol 108.6 mg, Fat 31.5 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 12.4 g, Sodium 768.8 mg, Sugar 4.3 g

CHICKEN MEATBALL STROGANOFF



Chicken Meatball Stroganoff image

Make and share this Chicken Meatball Stroganoff recipe from Food.com.

Provided by Michelle_My_Belle

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb ground chicken
1 cup fresh breadcrumb
1 egg
1/4 cup scallion (sliced)
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon garlic (minced)
2 teaspoons oil
10 ounces mushrooms, sliced
2 teaspoons dry sherry (optional)
12 ounces beef gravy
1/3 cup reduced-fat sour cream
1/4 cup scallion (sliced)

Steps:

  • To make meatballs: Mix ingredients in a bowl; form into 32 meatballs, do not make too big or they will not cook through in time.
  • Heat oil in a large non-stick skillet over medium-high heat.
  • Add meatballs and cook 3 minutes or until golden, do not crowd so use a big pan or make in batches, remove to a plate.
  • Add mushrooms to skillet; cook for about 3 minutes, stirring often, until lightly browned.
  • Stir in sherry (if using); cook 30 seconds.
  • Stir in gravy and meatballs, cover and simmer 3 minutes, stirring occasionally, until cooked through.
  • Remove from heat, stir in sour cream and scallions.
  • Serve over egg noodles.

Nutrition Facts : Calories 374.2, Fat 13.1, SaturatedFat 4.4, Cholesterol 142.7, Sodium 1374.4, Carbohydrate 28.3, Fiber 2.7, Sugar 3.5, Protein 35.8

EASY MEATBALL STROGANOFF



Easy Meatball Stroganoff image

This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. -Julie May, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

3 cups uncooked egg noodles
1 tablespoon olive oil
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1-1/2 cups beef broth
1 teaspoon dried parsley flakes
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup heavy whipping cream
3/4 cup sour cream

Steps:

  • Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.

Nutrition Facts : Calories 717 calories, Fat 57g fat (30g saturated fat), Cholesterol 172mg cholesterol, Sodium 1291mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

CHICKEN MEATBALLS RECIPE BY TASTY



Chicken Meatballs Recipe by Tasty image

Chicken dinner takes a new shape with these savory meatballs! They're baked, not fried, for a hands-off, mess-free meal. Serve over your favorite pasta and sauce, or alongside your favorite vegetables. Hint: Make a double batch and freeze half for another night!

Provided by Betsy Carter

Categories     Lunch

Time 40m

Yield 14 meatballs

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 lb ground chicken
1 large egg, beaten
½ cup panko breadcrumbs
½ cup grated parmesan cheese
½ cup fresh parsley, chopped
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
pasta, cooked, for serving
sauce of choice, for serving

Steps:

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
  • Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
  • In a large bowl, combine the ground chicken, egg, panko, Parmesan, parsley, salt, pepper, and the onion mixture and use your hands to mix until just combined.
  • Roll the chicken mixture into 1½-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
  • Bake the meatballs until browned and cooked through, 20 to 25 minutes.
  • Serve with pasta and sauce of your choice.
  • Enjoy!

Nutrition Facts : Calories 109 calories, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram

Tips:

  • To make sure your meatballs are cooked evenly, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
  • If you don't have a meat thermometer, you can also check the meatballs by cutting one in half. The inside should be cooked through and no longer pink.
  • To make your stroganoff sauce creamy, use a combination of sour cream and heavy cream. If you don't have heavy cream, you can use all sour cream, but the sauce will be thinner.
  • To add more flavor to your stroganoff, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • If you want a thicker sauce, add a cornstarch slurry to the stroganoff sauce. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, whisk the slurry into the stroganoff sauce and cook until thickened.
  • Serve the stroganoff over your favorite noodles, such as egg noodles, fettuccine, or rice.

Conclusion:

Chicken meatball stroganoff is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. The meatballs are tender and juicy, and the stroganoff sauce is creamy and flavorful. Serve the stroganoff over your favorite noodles, and you have a meal that the whole family will enjoy.

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