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Creamy Mushroom Chicken Meatballs

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Creamy Mushroom Chicken Meatballs are a comforting and flavorful dish made with tender, juicy chicken meatballs in a rich and creamy mushroom sauce. This easy-to-make recipe is perfect for a cozy dinner and pairs well with pasta, rice, or mashed potatoes. The earthy mushrooms and creamy sauce elevate the chicken meatballs, making them a comforting meal everyone will love.

Ingredients

For the Chicken Meatballs:

  • 1 lb ground chicken (lean or extra lean)

  • ¼ cup breadcrumbs (or gluten-free breadcrumbs)

  • ¼ cup grated parmesan cheese

  • ¼ cup fresh parsley, chopped (plus extra for garnish)

  • 1 large egg

  • 2 cloves garlic, minced

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ 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 ½ teaspoon dried thyme)

  • ½ cup chicken broth (or vegetable broth)

  • ½ cup heavy cream (or half-and-half for a lighter version)

  • ½ teaspoon salt (or to taste)

  • ¼ teaspoon black pepper (or to taste)

  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  • Making the Meatballs:

    • In a large bowl, combine ground chicken, breadcrumbs, parmesan cheese, chopped parsley, egg, garlic, salt, pepper, and onion powder. Mix until just combined.

    • Shape the mixture into 1-1.5 inch meatballs (about 20 meatballs).

    • Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches for about 4-5 minutes per side until golden brown. Don’t cook them through; they’ll finish cooking in the sauce. Set aside.

  • Making the Creamy Mushroom Sauce:

    • In the same skillet, melt butter over medium heat. Add onions and sauté for 2-3 minutes until softened.

    • Add mushrooms and cook for 5-7 minutes, until tender and browned.

    • Stir in garlic and thyme and cook for another minute until fragrant.

    • Add chicken broth, scraping the brown bits from the pan. Let it simmer for 2-3 minutes.

    • Reduce the heat to medium-low and stir in heavy cream. Season with salt and pepper, and simmer for 5-7 minutes until the sauce thickens.

  • Finishing the Dish:

    • Carefully add the browned meatballs back into the skillet with the mushroom sauce. Spoon sauce over the meatballs and cover. Simmer for another 10 minutes, or until meatballs are cooked through and the sauce is thick and creamy.

  • Garnish and Serve:

    • Garnish with fresh parsley before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.Freezing: Freeze the meatballs and sauce separately for up to 2-3 months. Thaw in the refrigerator overnight and reheat.Reheating: Reheat the meatballs with a splash of chicken broth or cream to loosen the sauce.

Find it online: https://cookibly.com/creamy-mushroom-chicken-meatballs/