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Creamy Mushroom Chicken Meatballs

A comforting dish of tender chicken meatballs in a creamy mushroom sauce, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1 pound ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt and pepper to taste
For the Creamy Mushroom Sauce
  • 2 cups sliced mushrooms (cremini or button work well)
  • 1 cup heavy cream (because life’s too short to skimp on flavor)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, onion, garlic, egg, salt, and pepper. Mix until everything is just combined.
  3. Shape the mixture into meatballs about 1 inch in diameter and place them on a baking sheet lined with parchment paper.
Cooking
  1. Bake the meatballs for about 20-25 minutes, or until cooked through and golden.
  2. While the meatballs are baking, heat olive oil and butter in a skillet over medium heat. Add the sliced mushrooms and sauté until tender and golden, about 5-7 minutes.
  3. Pour in the heavy cream and simmer for 2-3 minutes, allowing it to thicken slightly. Season with salt and pepper.
  4. Once the meatballs are done, add them to the skillet with the mushroom sauce and gently stir to coat.
  5. Dish it up, garnish with chopped parsley, and serve.

Notes

For a kick, add crushed red pepper flakes into the sauce. The sauce may look lumpy, but that's the magic of the mushrooms. These meatballs freeze beautifully; freeze before baking and bake straight from the freezer when ready.