Description
These Creamy Mushroom Chicken Meatballs are packed with flavor and made with lean ground chicken for a healthier twist on traditional meatballs. The tender chicken meatballs are simmered in a rich, creamy mushroom sauce that’s perfect for serving over rice, pasta, or mashed potatoes. A comfort food that’s sure to impress!
Ingredients
For the Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs (or gluten-free breadcrumbs for a gluten-free version)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
For the Mushroom Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup heavy cream (or substitute with half-and-half for a lighter option)
- 1 tablespoon Dijon mustard (optional, for added depth of flavor)
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish (optional)
Instructions
-
Make the Meatballs:
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley (if using), Italian seasoning, salt, and pepper. Mix gently until everything is evenly combined, being careful not to overmix to keep the meatballs tender. -
Form the Meatballs:
Roll the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get about 20 meatballs. -
Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until they are golden brown on all sides and cooked through (the internal temperature should reach 165°F). Remove the meatballs from the skillet and set them aside. -
Make the Mushroom Sauce:
In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 2-3 minutes until softened. Add the sliced mushrooms and garlic, and cook for an additional 4-5 minutes, stirring occasionally, until the mushrooms are tender and golden brown. -
Add Liquids:
Stir in the chicken broth and Dijon mustard (if using), scraping any bits from the bottom of the pan. Let the mixture simmer for 2-3 minutes until the broth reduces slightly. -
Make it Creamy:
Lower the heat and pour in the heavy cream. Stir everything together, bringing it to a simmer. Let it cook for an additional 2-3 minutes to thicken. Season the sauce with salt and pepper to taste. -
Combine Meatballs and Sauce:
Return the meatballs to the skillet, spooning some of the sauce over them. Simmer for an additional 5 minutes, allowing the meatballs to soak up some of the sauce and become extra flavorful. -
Serve:
Serve the creamy mushroom chicken meatballs hot, garnished with fresh parsley or thyme if desired. This dish pairs perfectly with rice, pasta, or mashed potatoes.
Notes
- For a lower-fat version, you can substitute the heavy cream with half-and-half or use a lighter cream option.
- You can add extra vegetables like spinach, peas, or carrots to the sauce for more nutrition and color.
- For an extra rich flavor, you can top with more grated Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 4g
- Sodium: 520
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg