Chicken Meatball Stroganoff

• 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)

1. 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.
2. Heat oil in a large non-stick skillet over medium-high heat.
3. 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.
4. Add mushrooms to skillet; cook for about 3 minutes, stirring often, until lightly browned.
5. Stir in sherry (if using); cook 30 seconds.
6. Stir in gravy and meatballs, cover and simmer 3 minutes, stirring occasionally, until cooked through.
7. Remove from heat, stir in sour cream and scallions.
8. Serve over egg noodles.

meatballs, ground chicken, fresh breadcrumb, egg, scallion, salt, fresh ground pepper, garlic, sauce, oil, mushrooms, sherry, beef gravy, sour cream, scallion

Taken from www.food.com/recipe/chicken-meatball-stroganoff-313581 (may not work)