Creamy Mushroom Chicken Meatballs
Juicy ground chicken meatballs in a rich, creamy mushroom sauce, perfect for a weeknight dinner or dinner party.
Ingredients
For the Meatballs
- 1 pound ground chicken You can use ground turkey as a substitute.
- 1 cup breadcrumbs Plain or seasoned; panko gives a lighter texture.
- 1/4 cup grated Parmesan cheese Freshly grated gives the best flavor.
- 1 each egg Acts as a binder.
- 2 cloves garlic, minced Fresh is best; reduce if using jarred.
- 1 teaspoon salt Season carefully as Parmesan adds saltiness.
- 1/2 teaspoon pepper
For Cooking
- 2 tablespoons olive oil Any neutral oil works.
- 8 ounces mushrooms, sliced Cremini or button mushrooms work well.
For the Sauce
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 1 cup chicken broth Low-sodium helps control overall salt.
To Serve
- 1 tablespoon chopped fresh parsley For garnish.
Instructions
Preparation
- In a bowl, mix the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, salt, and pepper until combined. Form into meatballs about 1 to 1 1/4 inches wide.
- Heat the olive oil in a large skillet over medium heat.
Cooking the Meatballs
- Add the meatballs to the skillet and cook, turning occasionally, until browned on all sides, about 6–8 minutes.
- Remove the browned meatballs to a plate and set aside.
Cooking the Sauce
- In the same skillet, add the sliced mushrooms and cook over medium heat until softened and lightly browned, about 5 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits. Bring to a gentle simmer.
- Return the meatballs to the skillet, reduce heat to low, and simmer for about 10 minutes, or until the meatballs are cooked through.
Serving
- Garnish with chopped fresh parsley before serving.
Notes
Meatballs can be prepped ahead. Store in the fridge for up to 2 days or freeze for later use. Adjust seasoning as needed before serving.