Chicken Meatball Stroganoff

Make the Meatballs
Add ground chicken, spice mix, breadcrumbs, and ½ of the worcestershire sauce to a mixing bowl.
Season with salt and pepper, mix to combine, and form into 6 even balls.
Heat 1 Tbsp. olive oil in a medium pan over medium heat.
Add the meatballs, cook 8-10 mins, turning occasionally, until cooked through (155° F).
Remove from the pan, and set aside.

Prep
While the meatballs cook, mince 4 garlic cloves.
Mince the onions.
Thick slice the mushrooms.
Remove stem end, and quarter the brussels sprouts.
Roughly chop the dill to make about 1.5 Tbsp.

Make the Sauce
In the same pan you cooked the meatballs, heat 1 Tbsp. olive oil, over medium heat.
Add the onion, mushrooms, and half of the garlic.
Saute until veggies are tender; 5- 6 minutes (add oil if pan dries).
Stir in the crushed tomatoes, Broth/Wine mix, and remaining worcerstershie sauce.
Bring to a simmer, then reduce heat to medium-low, and cook until liquid has reduced by about half; 6-8 minutes.
Stir in the sour cream, dijon mustard and ⅔ of the dill.
Season with salt and pepper to taste, add the meatballs back into the sauce, and set aside covered, to keep warm.

Pan-sear the Gnocchi
While sauce simmers, melt the butter in a large pan, over medium heat.
Add the gnocchi and cook, tossing frequently, for 3-4 minutes.
Add the brussels sprouts and remaining garlic, season with salt and pepper to taste, and mix.
Add a little olive oil and cook, tossing frequently, until gnocchi is golden brown and brussels are crispy on all sides; 4-5 minutes.

Plating
Divide the brussels, gnocchi, and meatballs between your dishes. Top meatballs with the remaining dill, and enjoy.