Chicken Meatball Stroganoff with a sauce so good you’ll want to eat the leftovers for breakfast. Seriously.
I know, friends. I really do know. I just posted a meatball/pasta recipe.
Sophie went gaga for the meatballs, and she HATES meat, so I wanted to see if it was a meatballs thing or a those meatballs thing. Turns out, girlfriend likes more than one kind of meatballs. Woot!
I don’t blame her.
It may not be the fanciest thing you’ve ever made, but it’s delicious, homey, and comforting. As an added bonus, there’s no cream of something soup, no heavy cream, and it’s very kid-friendly. Because this is a more mild meal, I think it would make a great meal to take to a friend recovering from surgery, someone who has a new baby at home, or for friends you know have picky eaters.
I’m not kidding when I tell you she just gobbled these up. As in third helpings. And the next morning, that was all she wanted for breakfast. BREAKFAST!
A few notes on the recipe:
* I’ve written the directions to include a full pound of mushrooms. If you’ve got haters at your house, you can half or skip this amount. Sophie and I just LOVE them!
* You may also notice the directions specify to halve the meatballs after they’ve been browned. I did this for convenience and for better meatball-to-everything-else distribution. If you prefer, go ahead and leave them whole.
* If you prefer turkey to chicken, feel free to substitute it. I’m a crazy pregnant person who has issues with ground turkey.
* Lastly, if you’re not an egg noodle person, feel free to serve this over rice or even mashed potatoes instead.Print
Recipe Adapted from Start Fresh, by Tyler Florence (I LOVE this book! It goes from first purees through toddler foods)