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Photo of Chicken meatball stroganoff by WW

Chicken meatball stroganoff

Total Time
45 min
20 min
25 min
This easy meatball casserole is guaranteed to be a hit with the entire family.


Chicken breast mince

500 g

Extra light sour cream

cup(s), (90g)


2 tsp

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


300 g, (button), thinly sliced

Tomato paste

¼ cup(s), (70g)

Sweet-style white wine

¼ cup(s), (60ml)

Chicken stock

1¼ cup(s), (310ml)

Dry pasta

200 g, (penne)

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped


  1. Place mince in a medium bowl. Season with salt and freshly ground black pepper. Roll level tablespoons of mince into balls. Combine sour cream and cornflour in a small bowl and set aside.
  2. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until lightly browned. Transfer to a plate. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 2–3 minutes or until lightly browned.
  3. Whisk tomato paste, wine and stock in a jug until combined. Add to pan and bring to the boil. Add meatballs and cook, turning, for 8–10 minutes or until meatballs are cooked through.
  4. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  5. Stir sour cream mixture into stroganoff and cook for 1–2 minutes or until thickened. Divide pasta among plates and top with stroganoff.Sprinkle with parsley to serve.


SERVING SUGGESTION: Steamed carrots and broccolini.