Make this tasty alternative to the classic beef stroganoff and you won't be asking "Where’s the beef?"
Makes 4 servings.
Ingredients:
FOR THE MEATBALLS:
- 1 lb (450g) lean ground chicken
- 1 egg
- 2 teaspoons each of garlic powder, dried parsley, sage, rosemary and thyme
- 1 teaspoon salt
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
FOR THE REMAINING RECIPE:
- 1 large yellow onion, thinly sliced
- 1/2 lb (227g) white or cremini mushrooms, sliced
- 3 garlic cloves, thinly sliced
- 4 cups chicken broth
- 200 g extra broad egg noodles
- 1/2 cup sour cream
- 1/2 cup cream cheese
Instructions:
FOR THE MEATBALLS:
- Make a well in the ground chicken and crack the egg into it and beat the egg with a fork. Mix in with the chicken.
- Add the remaining meatball ingredients and mix well to combine.
- Add oil to a large high-walled skillet and start to heat on low heat.
- Form the meatball mixture into 1-1 1/2 inch balls and place into the skillet.
- Cover with a lid and cook for 3 minutes. Flip them over and add the onions, mushrooms and garlic.
- Cover with the lid and cook for 3 minutes. Stir and cook for another minute.
- Transfer to a large plate.
- With the skillet now empty, add the chicken broth and bring to a boil and add the egg noodles. Boil for 6 minutes, stirring occasionally.
- Reduce the heat to low and add the sour cream and cream cheese. Stir to combine with the broth and egg noodles.
- Add the meatballs, onions,
mushrooms and garlic back into the skillet. Mix to combine and cook until the meatballs have heated back up again.
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