Why Make This Recipe
Creamy Mushroom Chicken Meatballs are a delightful dish that satisfies your taste buds and fills your belly. This recipe combines tender chicken meatballs with a rich and creamy sauce made from mushrooms and seasonings. It’s a perfect option for a comforting dinner, and it’s not difficult to make. The flavors of garlic and thyme elevate the dish, making it a family favorite.
How to Make Creamy Mushroom Chicken Meatballs
Ingredients:
- 1 lb ground chicken
- 1 cup mushrooms, diced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon thyme
- 1 tablespoon parsley, chopped
Directions:
- In a bowl, combine ground chicken, mushrooms, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper. Mix well and form into meatballs.
- Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned on all sides. Remove from skillet and set aside.
- In the same skillet, add chicken broth and bring to a simmer. Stir in heavy cream and thyme, cooking until slightly thickened.
- Return meatballs to the skillet and simmer for an additional 10 minutes.
- Garnish with parsley and serve hot.
How to Serve Creamy Mushroom Chicken Meatballs
These meatballs are best served hot, fresh out of the skillet. You can place them on a bed of pasta, rice, or even a mashed potato. Some crusty bread on the side also pairs well to soak up the delicious creamy sauce. Top with extra parsley for color and serve it as a comforting main dish that everyone will love.
How to Store Creamy Mushroom Chicken Meatballs
If you have leftovers, cool the meatballs completely before storing. Place them in an airtight container and refrigerate for up to 3 days. If you want to keep them longer, freeze the meatballs in a freezer-safe bag for up to 3 months. Reheat in the microwave or on the stove before serving.
Tips to Make Creamy Mushroom Chicken Meatballs
- Use fresh mushrooms for the best flavor.
- Make sure the meatballs are evenly sized for even cooking.
- Don’t skip browning the meatballs; it adds more flavor.
- Adjust the seasoning according to your taste preference.
Variation
You can easily customize this recipe by adding different herbs like rosemary or basil. For a spicy kick, consider adding red pepper flakes. You can also use ground turkey instead of chicken if you prefer.
FAQs
Can I use other types of meat?
YES, YOU CAN SUBSTITUTE GROUND TURKEY OR PORK FOR THE CHICKEN IN THIS RECIPE. IF YOU USE GROUND TURKEY, CHOOSE A MIX THAT ISN’T TOO LEAN SO THE MEATBALLS STAY JUICY. WITH PORK, THE MEATBALLS WILL BE A LITTLE RICHER AND MORE FLAVORFUL. WHATEVER MEAT YOU USE, MIX JUST UNTIL COMBINED SO THE MEATBALLS DON’T TURN DENSE, AND COOK THEM UNTIL THEY REACH AN INTERNAL TEMPERATURE OF 165°F (74°C).
Can I make this dish ahead of time?
ABSOLUTELY! YOU CAN FORM AND COOK THE MEATBALLS AHEAD OF TIME, THEN STORE THEM IN THE FRIDGE FOR UP TO 3 DAYS. YOU CAN ALSO PREP THE SAUCE SEPARATELY. WHEN YOU’RE READY TO SERVE, GENTLY REHEAT THE SAUCE IN A SKILLET, ADD THE MEATBALLS, AND SIMMER UNTIL EVERYTHING IS HEATED THROUGH. IF THE SAUCE HAS THICKENED IN THE FRIDGE, JUST STIR IN A SPLASH OF CHICKEN BROTH OR A LITTLE EXTRA CREAM TO LOOSEN IT BACK UP.
Is this recipe suitable for freezing?
YES, THESE MEATBALLS FREEZE WELL, WHICH MAKES THEM GREAT FOR MEAL PREP. LET THE MEATBALLS AND SAUCE COOL COMPLETELY, THEN TRANSFER THEM TO A FREEZER-SAFE CONTAINER OR BAG, REMOVING AS MUCH AIR AS POSSIBLE. YOU CAN FREEZE THEM FOR UP TO 3 MONTHS. TO REHEAT, THAW OVERNIGHT IN THE REFRIGERATOR, THEN WARM GENTLY IN A SKILLET OVER LOW TO MEDIUM HEAT, ADDING A LITTLE CHICKEN BROTH OR CREAM IF THE SAUCE SEEMS TOO THICK. THIS WAY, YOU GET A CREAMY, COMFORTING DINNER WITH ALMOST NO WORK ON A BUSY DAY.