One of my favorite dishes is Stroganoff. I have other recipes posted for it (here, here, and here), and it’s been a while since the last time I made it. And for some variation, I wanted to try it with chicken instead of beef. So, when this recipe popped up I decided to give it a whirl.
This version calls for making meatballs using ground chicken and several herbs, which give it a very pleasant flavor. And in another twist, instead of cooking the meatballs on the stovetop in a skillet as one might with beef or pork, these are baked in an oven similar to meatloaf. I was a bit skeptical at first, but it turned out well and it allowed me to focus on pulling the sauce together rather than juggling a pan full of meatballs. Altogether, I was quite pleased with the result.
One small modification I made from the original posting was to add mushrooms; I’ve never had a stroganoff without them, but this one mysteriously left them out.
Adapted from Vintage Mountain Homestead
Herbed Chicken Meatball Stroganoff
Description
A variation on more traditional stroganoff using meatballs made from ground chicken and flavored with several savory herbs.
Adapted from Vintage Mountain Homestead
Ingredients
Meatballs
Stroganoff
Instructions
Make the meatballs
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Preheat oven to 375 F. In a large mixing bowl, add all meatball ingredients. Mix by hand or using a fork until thoroughly blended.
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Measure the meat mixture into tablespoon-sized portions, rolling into meatballs and placing on a baking pan lined with parchment paper. Bake for 30 to 40 minutes or until cooked through.
Prepare the stroganoff
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Prepare the egg noodles according to package directions. Drain and set aside.
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In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the onion, mushrooms, and parsley, and saute until the onions are translucent and the mushrooms soften, about 4-6 minutes.
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Add the remaining butter to the skillet. After it melts, add the flour and stir to combine. Cook for 1-2 minutes, stirring constantly. Reduce heat and slowly whisk in the beef broth, heavy cream, and sour cream, stirring constantly to avoid creating lumps. When combined and smooth, taste and adjust seasoning if needed.
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Add the cooked meatballs to the skillet, stirring to coat evenly. Allow the mixture to warm through, then remove from heat. Serve over egg noodles, garnishing with additional parsley if desired.
Nutrition Facts
Servings 8
Serving Size approx 2 cups (16 oz)
- Amount Per Serving
- Calories 659kcal
- % Daily Value *
- Total Fat 38.5g60%
- Saturated Fat 18.7g94%
- Cholesterol 265mg89%
- Sodium 1203mg51%
- Potassium 329mg10%
- Total Carbohydrate 44.8g15%
- Dietary Fiber 3.5g15%
- Sugars 3.7g
- Protein 40.6g82%
- Calcium 176 mg
- Iron 6 mg
- Vitamin D 2680 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- If the sauce it too thick to your liking, stir in small amounts of warm water until the desired consistency is reached.
- Any width of egg noodles can be used - medium, wide, or extra wide.
- Chicken broth can be substituted for the beef broth.
- Half and half can be substituted for the heavy cream, but be aware the small quantity used will not significantly affect overall nutritional values.
