Best Chicken Meatball Stroganoff Recipes

CHICKEN MEATBALL STROGANOFF

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.

CHICKEN MEATBALL STROGANOFF

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.

MEATBALLS STROGANOFF

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.,

QUICK MEATBALL STROGANOFF

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.

CHICKEN MEATBALL STROGANOFF

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.

CHICKEN STROGANOFF

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

BEEF STROGANOFF SAUCE WITH MEATBALLS

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.

CHICKEN MEATBALLS RECIPE BY TASTY

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!