I am truly overwhelmed and touched by your heartfelt and beautiful messages on my last post. It makes me warm and fuzzy even during the coldest days in Sydney. If I happen to mention Sydney winters to my cousins and extended family in the Northern Hemisphere, they don’t take me seriously. Like ‘what is she talking about?!’ I agree, our winters are not the coldest. There’s no shoveling snow around the sidewalks, or snow covered trees, or turtlenecks trending around here. And of course no Christmas carols! But for a sunshine loving person, this is hard enough. Then to add to that, school holidays have started. Keeping the boys entertained is a task by itself especially when the daylight is fleeting. The one thing I am enjoying however is that I am cooking new and different things for the excited little boys. This is the first time ever that I have been bombarded with so many requests.
Most kids love meatballs. Basically, anything edible in that shape goes down well with my boys. If it happens to be meat/poultry, even better. When I buy chicken mince, I make a big batch of meatballs and store in the fridge to be added to a variety of sauces or gravies on different days of the week. They tend to get a little dry and firm in the fridge but reheating them in a sauce/gravy generally softens them up. Another tip that I have learnt through experience is that meatballs are best when browned first in a shallow frying pan and then finished in the oven. They remain soft and juicy.
Looking for variety, something that I am always guilty of I chanced upon this recipe. It sounded like a great way of serving meatballs. Beef Stroganoff is a big favourite of mine especially the sour cream and mushroom based sauce. So, it was a matter of adding the two together. The resulting dish is deliciously creamy, wholesome and ridiculously easy to put together. If you are a fan of creamy sauces, you will love this one!
Meatball Stroganoff
Serves 4
500 g chicken mince
2 cloves garlic, finely chopped
1/2 brown onion (use other half for the sauce), finely chopped
1 tbsp worcestershire sauce
1 tsp dried mixed herbs
1/2 cup fresh breadcrumbs (by running 1 slice of bread through a food processor)
1 tbsp olive oil
For the sauce
1 tbsp olive oil
1/2 brown onion
2 garlic cloves, crushed
1 cup fresh/canned mushrooms
2 tsp paprika
1/2 cup chicken stock
2 tbsp canned tomato puree
2 tbsp worcestershire sauce
1/2 cup sour cream
handful fresh parsley, finely chopped
Pasta, to serve with
Preheat oven to 170 degrees C. Combine chicken mince, garlic, onion, worcestershire sauce, mixed herbs and breadcrumbs in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate. Refrigerate for 10 minutes. Heat olive oil in a frying pan over medium heat. Cook meatballs, turning, for 4 to 5 minutes or until browned. Transfer to a baking tray. Bake for 10-12 minutes or until cooked through. Remove from oven and keep aside covered in foil.
Make the sauce : Heat olive oil in a pan. Sauté onion and garlic for 4-5 mins, until tender. Add mushroom. Cook on high for 4-5 mins, until browned. Stir in tomato and paprika. Pour stock, bring to the boil and cook for 2-3 mins, until liquid is reduced by half. Reduce heat to low.
Stir in sour cream and sauce. Simmer for 1-2 mins, until heated through. Add the meatballs and simmer for 2 minutes. Sprinkle with parsley. Serve warm with fettucicne pasta.
Hey Sonali, Its awesome recipe and i appreciate your passoin for food and i would like to taste it. Thanks for sharing it with us.
This looks DELICIOUS! YUM! YUM!
I have always jealous that you guys have a sunny Christmas, too 🙂
I am glad that we have a different climate though because I can see food in all seasons from all my blogger friends who live in different hemispheres. Exhibit A, this meatball 🙂
This could very well be the best looking meatball ever!!! Even though I don’t like turning on an oven in Summer, I will need to make an exception with this one. 🙂
How is your health? I assume that sine you didn’t mention it, it must be a good news, right?
Huge hugs
This dish is utterly mouthwatering. I love that it’s made with chicken as I’m not a big red meat eater myself. Your photos are beautiful!
Great idea to serve Stroganoff with meatballs like that instead and fresh pasta makes a big difference. Looks so great!
Year round awesome weather and safaris are the two things I miss the most about Kenya. You are so lucky that you don’t have to battle with 7 feet of snow like we had to do this year in Boston.
As jealous as I am, let’s not talk about weather as there are far more important things to discuss. . . like this stroganoff. This looks absolutely divine. . .quite possibly the supermodel of meatballs.
Good luck keeping those little ones entertained (and keeping your sanity while doing so. :-))
Yes, excuse me if I don’t take your winters seriously 😉
I’m sure your brother tells you what winters are really like, or our spring and summers for that matter!
We had snow in May!
This looks so delicious. I too love beef stroganoff and this chicken meatball version is great because I like meatballs.
One thing my mother did with meatballs, which I do now as well, is she used to steam or cook them in a bit of water until firm. Then she would quickly brown them and they make for the moistest meatballs. This way you don’t even need a lot of oil.
Anyway, I’m going to make this soon for Iftar when I get tired of eating desi food 🙂
xx
I was searching over on foodgawker and just couldn’t not click over after seeing this gorgeous dish. I love stroganoff but have never made it from scratch, I’m totally going to be trying this recipe!
Wow… The captured light and simple yet stunning food styling captured my attention first time that I saw one of the images on Facebook. I told myself I had to have it on my Food Styling Pinterest board. The dish looks delicious too!
Loving this idea of chicken meatball stroganoff!! I have literally made beef stroganoff once because while it was delicious, it took forever to brown the amount of meat I had (in a single layer in the pan) and it felt like a huge project. A fun twist like this is just the motivation I need to revisit classic recipes. This looks really delicious. I keep reminding myself to get ground chicken more often to cook with. I tend to go with turkey and beef only.
I’m in love with your dish. I need to make it asap. My mom always steamed meatballs and fried them, I love it. I’m reminded of her dish. Gorgeous pictures.
I agree, they never take us seriously in India. Also when I crib that there’s so much work here and driving is crazy, they don’t understand. I can totally understand, keeping kids occupied is another chore in itself.
Hope you are feeling well.
xx
great idea to make meatballs!! going on the table tomorrow night. have you ever just gotten lazy, like I did, and made deconstructed stroganoff? use any ground meat – port, chic, beef, turkey or mix. fry up the meat using your herbs… add the sauce ingredients and oven 325 degrees for 20 + mins. I leave out the tomatoes and add more sour cream if gets too thick or thin with milk. goes over mashed potatoes (my favorite) noodles, rice, toasts, biscuits, veggies etc. … we re-heat in microwave for breakfast on really cold mornings.
but my next is going to be your recipe!