Creamy Mushroom Chicken Meatballs

4.50 from 2 votes

Creamy Mushroom Chicken Meatballs

Creamy Mushroom Chicken Meatballs: Dive into the world of comfort with these tender chicken meatballs, bathed in a rich and creamy mushroom sauce. Each bite offers a delicious blend of savory chicken, earthy mushrooms, and a hint of garlic, making it a perfect choice for a cozy family dinner or a delightful meal with friends.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: American

Servings:

Calories: 535kcal

Author: Joanna Cismaru

Equipment

Nonstick Frying Pan Skillet (9.5 Inch)

Ingredients

For The Chicken Meatballs

1 pound ground chicken
½ cup breadcrumbs
¼ cup Parmesan cheese
1 large egg
2 cloves garlic minced
1 teaspoon Italian seasoning
salt and pepper to taste
2 tablespoons fresh parsley chopped
1 tablespoon olive oil for cooking

For The Creamy Mushroom Sauce

1 tablespoon olive oil
1 small onion finely chopped
8 ounces mushrooms sliced
3 cloves garlic minced
1 cup chicken broth low sodium or no sodium added
¾ cup heavy cream
1 teaspoon Italian seasoning
salt and pepper to taste
2 tablespoons fresh parsley chopped
¼ cup Parmesan cheese grated

US Customary - Metric

Instructions

For The Chicken Meatballs

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and chopped parsley. Mix until well combined.
Form the mixture into meatballs, about 1 to 1½ inches in diameter.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.

For The Creamy Mushroom Sauce

In the same skillet, add another tablespoon of olive oil and sauté the onions until translucent.
Add the sliced mushrooms and cook until they are browned and have released their moisture. Stir in the minced garlic and cook for an additional minute.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Add the heavy cream, and Italian seasoning. Simmer the sauce until it begins to thicken, about 5 minutes. Season the sauce with salt and pepper to taste.
Stir in the fresh parsley and grated Parmesan cheese until the cheese has melted and the sauce is creamy.
Return the meatballs to the skillet with the sauce and simmer for another 5 minutes, until the meatballs are heated through and the sauce has thickened to your liking.

Notes

Adjust the Sauce Consistency: If the sauce is too thick, add a bit more chicken broth to reach your desired consistency.
Keep Meatballs Tender: Avoid over-mixing the meatball mixture to ensure they remain soft and juicy.
Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezing Option: You can freeze the cooked meatballs and sauce separately. They'll keep well for up to 3 months.
Reheating Instructions: Gently reheat the meatballs and sauce on the stovetop or in the microwave, adding a bit of broth if needed to loosen the sauce.

Nutrition