Creamy Mushroom Chicken Meatballs

Looking for a cozy, creamy, and comforting dish that’s both savory and satisfying? Creamy Mushroom Chicken Meatballs are a total game-changer! These juicy, tender chicken meatballs are cooked to perfection and smothered in a rich, velvety mushroom sauce that’ll have you licking your plate clean. It’s the kind of dish that feels like a warm hug, with every bite being a flavorful adventure. Perfect for family dinners, weeknight meals, or impressing guests with minimal effort!

Why You’ll Love Creamy Mushroom Chicken Meatballs

• Rich and Creamy: The combination of creamy sauce and savory mushrooms makes this dish indulgent without being too heavy. It’s smooth, comforting, and perfect for pairing with mashed potatoes, rice, or even pasta.
• Simple Ingredients, Big Flavor: You don’t need a ton of fancy ingredients—just good-quality chicken, fresh mushrooms, and a few pantry staples to create a masterpiece.
• Perfectly Tender Meatballs: The chicken meatballs are juicy and flavorful, thanks to a mix of herbs, breadcrumbs, and just the right amount of moisture. They cook up tender and juicy every time.
• Versatile: You can serve it in various ways! Serve the meatballs and sauce over pasta, mashed potatoes, or even cauliflower rice for a lighter option.
• Quick and Easy: The meatballs come together in just a few simple steps and the creamy sauce is made right in the same pan, making cleanup a breeze.

Ingredients

For Creamy Mushroom Chicken Meatballs, you’ll need:

For the Meatballs:

• 1 lb ground chicken
• 1/4 cup breadcrumbs (preferably panko for extra lightness)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley (optional, but adds great color and freshness)
• 1 large egg
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil, for frying

For the Mushroom Cream Sauce:

• 2 tablespoons butter
• 2 cups mushrooms, sliced (cremini, white button, or a mix)
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Make the Meatballs

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until everything is well combined. Be careful not to overmix, as it can make the meatballs tough.

2. Form the Meatballs

Using your hands, shape the mixture into 1-inch meatballs. Place them on a plate or baking sheet. You should get around 20-24 meatballs, depending on the size.

3. Cook the Meatballs

Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the meatballs to the skillet. Cook in batches if necessary to avoid overcrowding the pan. Cook for about 6-8 minutes, turning occasionally, until the meatballs are golden brown on all sides and cooked through. Once done, transfer the meatballs to a plate and set aside.

4. Make the Mushroom Cream Sauce

In the same skillet, add the butter and melt over medium heat. Add the sliced mushrooms and cook for about 5 minutes, or until they release their moisture and become tender and browned.

5. Add the Liquid

Add the chicken broth to the skillet, scraping up any bits stuck to the bottom of the pan. Let the broth simmer for 2-3 minutes to reduce slightly.

6. Add Cream and Seasonings

Stir in the heavy cream, garlic powder, onion powder, thyme, salt, and pepper. Let the sauce simmer for another 5-7 minutes, stirring occasionally, until the sauce thickens and becomes creamy.

7. Combine Meatballs and Sauce

Return the cooked meatballs to the skillet and gently coat them in the creamy mushroom sauce. Simmer for another 5-7 minutes to heat the meatballs through and allow them to absorb some of the sauce’s flavor.

8. Garnish and Serve

Sprinkle the meatballs with chopped fresh parsley for a pop of color and freshness. Serve the creamy mushroom chicken meatballs over mashed potatoes, rice, or pasta—whatever makes your heart happy.

Nutrition Facts (per serving, assuming 4 servings)

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 140mg
• Sodium: 500mg
• Total Carbohydrates: 10g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 32g

Tips for Making the Perfect Creamy Mushroom Chicken Meatballs

• Don’t Overmix: When making the meatballs, be sure to mix the ingredients just until combined. Overmixing can lead to tough meatballs.
• Use Fresh Mushrooms: For the best flavor and texture, fresh mushrooms are key. Cremini or white button mushrooms work great, but feel free to use a mix for added depth of flavor.
• Add Extra Herbs: Feel free to add extra fresh herbs like rosemary, thyme, or sage to the sauce for a more aromatic and flavorful dish.
• Make it Lighter: If you want to lighten up the dish, you can swap the heavy cream for half-and-half or a lighter cream alternative. You can also use lean ground turkey instead of chicken.

How to Serve Creamy Mushroom Chicken Meatballs

• Over Pasta: Serve these meatballs over a bed of pasta (spaghetti, fettuccine, or penne work great). The creamy sauce will coat the pasta and create a mouthwatering dish.
• With Mashed Potatoes: For a comforting meal, serve the meatballs and sauce over mashed potatoes. The creamy sauce pairs wonderfully with fluffy potatoes.
• On Rice: Pair the meatballs with steamed rice for an easy and satisfying meal. The rice soaks up the delicious sauce beautifully.
• With Roasted Veggies: If you’re looking to add some extra veggies, serve this dish alongside roasted carrots, green beans, or Brussels sprouts.

Frequently Asked Questions (FAQ)

Q1: Can I use ground turkey instead of ground chicken?
A1: Absolutely! Ground turkey will work just as well in this recipe, giving the meatballs a slightly different flavor but still delicious.

Q2: Can I make these meatballs ahead of time?
A2: Yes! You can make the meatballs a day ahead and store them in the fridge. Just reheat them in the sauce when you’re ready to serve.

Q3: How can I make this dish gluten-free?
A3: You can substitute the breadcrumbs with gluten-free breadcrumbs or even ground oats to make this dish gluten-free.

Q4: Can I use half-and-half instead of heavy cream?
A4: Yes, you can use half-and-half for a lighter version of the sauce, but it will result in a slightly less rich texture.

Q5: Can I freeze this dish?
A5: Yes! Both the meatballs and the sauce freeze well. Just store them in an airtight container and reheat when ready to serve.

Q6: Can I use dried mushrooms instead of fresh?
A6: Dried mushrooms can be used, but you’ll need to rehydrate them first in hot water before using them in the recipe. Keep in mind that dried mushrooms have a more intense flavor.

Q7: How can I make this recipe dairy-free?
A7: To make it dairy-free, you can swap the heavy cream for coconut cream or a dairy-free cream alternative, and omit the Parmesan cheese.

Q8: Can I bake the meatballs instead of frying them?
A8: Yes! To bake the meatballs, place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-18 minutes or until fully cooked.

Q9: How can I make the sauce even richer?
A9: You can add a little more butter or incorporate a splash of white wine into the sauce for extra richness and depth of flavor.

Q10: Can I use frozen chicken meatballs for this recipe?
A10: Yes! You can use pre-cooked frozen chicken meatballs, but make sure to adjust the cooking time for the sauce to heat them through properly.

Conclusion

These Creamy Mushroom Chicken Meatballs are a delicious, comforting meal that you’ll want to make again and again. With juicy chicken meatballs, a rich and creamy mushroom sauce, and endless serving possibilities, this dish is perfect for any occasion. Whether you’re feeding a crowd or just enjoying a quiet meal at home, it’s guaranteed to impress! Enjoy!

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