Chicken Stroganoff Meatballs

Directions

1. Place the cubed potatoes into a pot of salted water, bring to a boil, and cook until tender (10–12 minutes). Drain and set aside.

2. Add 1 tbsp of butter and milk to the potatoes and mash. You may need more or less milk, depending on the size of your potatoes.

3. In a bowl, mix the chicken mince with half of the Mingle Stroganoff seasoning packet until evenly combined. Roll the mixture into small, bite-sized meatballs.

4. Heat a splash of oil in a large skillet over medium-high heat. Add the chicken meatballs and cook, turning occasionally, until browned on all sides (about 6–8 minutes). Transfer meatballs to a plate.

5. In the same skillet, add 1 tbsp butter, the diced red onion, and sliced mushrooms. Sauté for 4–5 minutes until soft and golden brown.

6. Reduce heat to medium. Pour in the beef stock, thickened cream, and the remaining half of the Mingle Stroganoff seasoning, stirring well to combine and scrape up any browned bits from the pan.

7. Return the meatballs and cooked potatoes to the skillet. Bring the sauce to a gentle simmer for 5–7 minutes until it thickens slightly and the meatballs are cooked through.

8. Remove from heat, season with pepper to taste, and garnish with freshly chopped parsley before serving.