Chicken Meatball Stroganoff - cooking recipe

Ingredients

Meatballs
1 lb ground chicken
1 cup fresh breadcrumb
1 egg
1/4 cup scallion (sliced)
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon garlic (minced)
Sauce
2 teaspoons oil
10 ounces mushrooms, sliced
2 teaspoons dry sherry (optional)
12 ounces beef gravy
1/3 cup reduced-fat sour cream
1/4 cup scallion (sliced)

Preparation

To make meatballs: Mix ingredients in a bowl; form into 32 meatballs, do not make too big or they will not cook through in time.
Heat oil in a large non-stick skillet over medium-high heat.
Add meatballs and cook 3 minutes or until golden, do not crowd so use a big pan or make in batches, remove to a plate.
Add mushrooms to skillet; cook for about 3 minutes, stirring often, until lightly browned.
Stir in sherry (if using); cook 30 seconds.
Stir in gravy and meatballs, cover and simmer 3 minutes, stirring occasionally, until cooked through.
Remove from heat, stir in sour cream and scallions.
Serve over egg noodles.