Creamy Mushroom Chicken Meatballs

Why You’ll Love This Recipe

Creamy Mushroom Chicken Meatballs offer the perfect blend of savory flavors with the richness of a creamy sauce that complements the tender, well-seasoned chicken meatballs. The mushrooms add an earthy depth to the sauce, and the cream makes it smooth and luxurious. It’s a versatile dish that works for any occasion and can be served over rice, pasta, mashed potatoes, or even on its own for a low-carb option. With its comforting texture and incredible flavor, this dish is sure to impress anyone who tries it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Meatballs:

• 1 lb ground chicken (lean or extra lean)

• 1/4 cup breadcrumbs (or gluten-free breadcrumbs)

• 1/4 cup grated parmesan cheese

• 1/4 cup fresh parsley, chopped (plus extra for garnish)

• 1 large egg

• 2 cloves garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon onion powder

• 1 tablespoon olive oil (for browning the meatballs)

For the Creamy Mushroom Sauce:

• 2 tablespoons butter

• 1 medium onion, finely chopped

• 2 cups mushrooms, sliced (button mushrooms or cremini work well)

• 3 cloves garlic, minced

• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

• 1/2 cup chicken broth (or vegetable broth)

• 1/2 cup heavy cream (or half-and-half for a lighter version)

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper (or to taste)

• 1 tablespoon fresh parsley, chopped (for garnish)

Directions

Making the Meatballs:

1. Prepare the meatball mixture: In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, chopped parsley, egg, garlic, salt, pepper, and onion powder. Mix everything together until just combined—be careful not to overwork the mixture.

2. Form the meatballs: Use your hands to shape the mixture into meatballs, about 1-1.5 inches in diameter. You should get about 20 meatballs, depending on the size.

3. Brown the meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches and cook for about 4-5 minutes per side, or until golden brown. You don’t need to cook them all the way through yet, as they will finish cooking in the sauce. Remove the browned meatballs from the skillet and set them aside.

Making the Creamy Mushroom Sauce:

1. Sauté the onions and mushrooms: In the same skillet, melt the butter over medium heat. Add the chopped onions and sauté for about 2-3 minutes, until softened. Add the sliced mushrooms and cook for 5-7 minutes, or until the mushrooms are tender and browned.

2. Add the garlic and thyme: Stir in the minced garlic and thyme and cook for another 1 minute, until fragrant.

3. Make the sauce: Add the chicken broth to the skillet, scraping up any brown bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes to reduce the broth slightly.

4. Add the cream: Lower the heat to medium-low and stir in the heavy cream. Season with salt and pepper. Let the sauce simmer for 5-7 minutes, or until it thickens to your desired consistency.

Finishing the Dish:

1. Add the meatballs: Carefully return the meatballs to the skillet with the creamy mushroom sauce. Spoon some sauce over the meatballs, cover the skillet, and simmer for another 10 minutes, or until the meatballs are cooked through and the sauce is thick and creamy.

2. Garnish and serve: Remove the skillet from the heat. Garnish the meatballs with fresh parsley for a pop of color and extra flavor.

Serving:

Serve the creamy mushroom chicken meatballs over pasta, rice, mashed potatoes, or enjoy them on their own. You can also pair them with a simple side salad or roasted vegetables for a complete meal.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Low-Carb Option: Serve the meatballs with zucchini noodles or cauliflower rice for a low-carb alternative.

• Spicy Option: Add a pinch of red pepper flakes to the sauce for a spicy kick.

• Vegan Version: Replace the chicken with plant-based ground meat and use a non-dairy cream alternative for a vegan version of this dish.

• Cheese Lover’s Option: Stir in some mozzarella or provolone cheese to the sauce for an extra creamy and cheesy finish.

Storage/Reheating

• Storage: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: You can freeze the meatballs and sauce separately in airtight containers or freezer bags for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Reheat the meatballs in the microwave or on the stovetop, adding a splash of chicken broth or cream to loosen the sauce if necessary.

FAQs

Can I make the meatballs ahead of time?

Yes! You can prepare the meatballs and refrigerate them for up to 24 hours before cooking them in the sauce. This will allow the flavors to meld.

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute for ground chicken in this recipe. The cooking method remains the same.

Can I make the sauce ahead of time?

Yes, the mushroom sauce can be made ahead of time and stored in the refrigerator for 1-2 days. Reheat it before adding the meatballs.

How do I know when the meatballs are cooked through?

The internal temperature of the meatballs should reach 165°F (75°C). You can also cut one open to check that it’s no longer pink inside.

Conclusion

Creamy Mushroom Chicken Meatballs are a rich and comforting dish that will quickly become a favorite in your recipe rotation. The tender chicken meatballs, savory mushroom sauce, and creamy texture make for a satisfying meal that’s perfect for any occasion. Whether you serve it over pasta, rice, or mashed potatoes, this dish is sure to impress with its deep flavors and comforting texture. Simple to prepare but full of flavor, Creamy Mushroom Chicken Meatballs are an ideal choice for a hearty and delicious dinner!

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