Creamy Mushroom Chicken Meatballs

ByCole Matthews
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why make this recipe

Creamy Mushroom Chicken Meatballs are a delicious and comforting dish that brings together tender chicken meatballs with a rich and creamy mushroom sauce. This recipe is perfect for a weeknight dinner or a cozy gathering with friends and family. The combination of flavors is sure to please everyone, and you can easily whip it up in no time. Plus, it’s a great way to sneak some mushrooms into your meal, adding both taste and nutrition.

how to make Creamy Mushroom Chicken Meatballs

Ingredients:

  • 1 pound ground chicken
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Fresh parsley for garnish

Directions:

  1. In a bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, onion powder, salt, and pepper. Mix until well combined.
  2. Form the mixture into meatballs, about 1 inch in size.
  3. Heat olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs and set aside.
  4. In the same skillet, add sliced mushrooms and cook until they are golden brown.
  5. Pour in chicken broth and heavy cream, stirring to combine. Add thyme and bring to a simmer.
  6. Return the meatballs to the skillet and cook in the sauce for another 10-15 minutes until cooked through.
  7. Garnish with fresh parsley before serving.

how to serve Creamy Mushroom Chicken Meatballs

Serve these meatballs over a bed of pasta, rice, or mashed potatoes for a complete meal. Pairing them with a side of steamed vegetables or a fresh salad can also add some extra color and nutrients to your plate. For a comforting touch, serve with warm, crusty bread to soak up the creamy sauce.

how to store Creamy Mushroom Chicken Meatballs

If you have leftovers, store the meatballs and sauce in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply warm them on the stovetop or in the microwave until heated through. If you want to freeze them, place the meatballs and sauce in a freezer-safe container and they can last for up to 2 months. Thaw them in the refrigerator before reheating.

tips to make Creamy Mushroom Chicken Meatballs

  • Use fresh mushrooms for the best flavor. You can use different varieties like cremini or shiitake for added taste.
  • Make sure to not overcrowd the skillet when browning the meatballs. This helps them cook evenly and develop a nice color.
  • Adjust the thickness of the sauce by adding more or less chicken broth or cream, depending on your preference.
  • For a bit of spice, consider adding red pepper flakes to the sauce.

variation

For a lighter version, you can replace the heavy cream with a mix of low-fat milk and a bit of cornstarch to thicken the sauce. You can also add spinach or kale for extra greens in the dish.

FAQs

1. Can I use turkey instead of chicken?
Yes, you can substitute ground turkey for ground chicken in this recipe. The flavor will be similar, but turkey can be slightly leaner.

2. Can I make meatballs ahead of time?
Absolutely! You can prepare the meatballs ahead of time and store them in the refrigerator for one day before cooking, or freeze them for later use.

3. What can I serve with Creamy Mushroom Chicken Meatballs?
These meatballs go well with pasta, rice, or mashed potatoes. A side salad or steamed vegetables also makes a great accompaniment!

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Creamy Mushroom Chicken Meatballs

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

Delicious and comforting chicken meatballs in a rich creamy mushroom sauce, perfect for a weeknight dinner or gathering.

Ingredients

Scale
  • 1 pound ground chicken
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Fresh parsley for garnish

Instructions

  1. In a bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, onion powder, salt, and pepper. Mix until well combined.
  2. Form the mixture into meatballs, about 1 inch in size.
  3. Heat olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs and set aside.
  4. In the same skillet, add sliced mushrooms and cook until they are golden brown.
  5. Pour in chicken broth and heavy cream, stirring to combine. Add thyme and bring to a simmer.
  6. Return the meatballs to the skillet and cook in the sauce for another 10-15 minutes until cooked through.
  7. Garnish with fresh parsley before serving.

Notes

Use fresh mushrooms for the best flavor. Don’t overcrowd the skillet when browning the meatballs for even cooking. Adjust sauce thickness with broth or cream to taste.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 90mg

Keywords: meatballs, chicken, creamy, mushrooms, comfort food, easy dinner

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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