Creamy Mushroom Chicken Meatballs
These creamy mushroom chicken meatballs are tender, juicy, and smothered in a rich, savory mushroom cream sauce. Ready in just 30 minutes, this comforting dish is perfect for busy weeknights or cozy dinners. Packed with protein and umami flavor, it pairs beautifully with pasta, rice, or mashed potatoes for a complete meal.
Equipment
- Large non-stick skillet or sauté pan
- Mixing bowl
- Wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs (regular or gluten-free)
- 1 large egg
- ¼ cup grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil (for frying)
For the Mushroom Cream Sauce:
- 8 oz mushrooms (button, cremini, or baby bella), sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream (or sour cream/Greek yogurt alternative)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 1 tablespoon butter
- 1 tablespoon flour or cornstarch (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a mixing bowl, combine ground chicken, breadcrumbs, egg, Parmesan, garlic, chopped onion, parsley, salt, and pepper. Mix gently until just combined.
- Form mixture into evenly sized meatballs (about 1–1½ inches).
- Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, avoiding overcrowding, about 3–4 minutes per side. Remove and set aside.
- In the same skillet, add butter. Sauté mushrooms, diced onion, and garlic until softened and golden, about 5–7 minutes.
- Sprinkle flour or cornstarch over the vegetables and stir to coat (optional, for thicker sauce).
- Slowly add chicken broth, scraping the pan to deglaze and incorporate browned bits.
- Stir in heavy cream and thyme, simmer until sauce thickens slightly, about 3–5 minutes.
- Return meatballs to the skillet, nestle into sauce, cover, and simmer on low for 10–12 minutes until cooked through.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve.
Notes
- Use cold ingredients to keep meatballs tender.
- Avoid overmixing meatball mixture to prevent toughness.
- Substitute ground turkey or pork if preferred.
- For dairy-free sauce, use coconut milk or cashew cream instead of heavy cream.
- Sauce can be thickened with flour or cornstarch slurry for a richer texture.
- Store leftovers in airtight containers in the fridge for up to 3 days; freeze up to 3 months.