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Chicken Meatballs in a Cream Sauce

A comforting meal featuring flavorful chicken meatballs combined with a creamy sauce, perfect for busy evenings or impressing guests.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • to taste salt and pepper
For the Cream Sauce
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 cup heavy cream
  • 1/2 teaspoon garlic powder
  • to taste salt and pepper
  • to garnish fresh parsley

Method
 

Preparation
  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper. Mix everything together until just combined.
  2. Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or parchment paper.
Cooking
  1. In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, carefully add your meatballs in batches and cook until golden brown on all sides – about 5-7 minutes.
  2. Remove the meatballs from the skillet and set them aside on a plate.
  3. In the same skillet, melt the butter, then add the chopped onion. Sauté until softened (around 3-5 minutes).
  4. Stir in the heavy cream, garlic powder, salt, and pepper. Allow it to simmer for about 5 minutes to thicken.
  5. Return the meatballs to the skillet, gently spooning the sauce over each one. Simmer for an additional 5-10 minutes until the meatballs are cooked through and warmed.
Serve
  1. Garnish with fresh parsley and serve over pasta, rice, or on their own.

Notes

For extra flavor, add crushed red pepper flakes if desired. The golden crust from browning adds depth of flavor, so don’t rush it. If you double the batch, freeze half before cooking for convenience.