Creamy Mushroom Chicken Meatballs (Print Version)
Juicy chicken meatballs with savory mushrooms in a creamy sauce for a quick, comforting Italian-inspired meal.
# Ingredients:
→ Meatballs
01 -
1 lb ground chicken
02 -
½ cup breadcrumbs (panko or regular)
03 -
1 egg
04 -
¼ cup grated Parmesan cheese
05 -
2 cloves garlic, minced
06 -
½ tsp salt
07 -
¼ tsp black pepper
08 -
¼ tsp dried thyme
09 -
2 tbsp olive oil for searing
→ Creamy Mushroom Sauce
10 -
2 tbsp butter
11 -
8 oz mushrooms, sliced
12 -
2 cloves garlic, minced
13 -
1 cup heavy cream
14 -
½ cup chicken broth
15 -
¼ cup grated Parmesan cheese
16 -
½ tsp salt
17 -
¼ tsp black pepper
18 -
Fresh parsley, chopped (for garnish)
# Directions:
01 -
In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan cheese, minced garlic, salt, pepper, and thyme. Mix gently with your hands until just combined, avoiding overmixing to keep the meatballs tender.
02 -
Form the mixture into 1-inch meatballs, ensuring uniform size for even cooking.
03 -
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 2-3 minutes per side until browned. Remove from the skillet and set aside.
04 -
Using the same skillet, melt butter over medium heat. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and become golden brown.
05 -
Stir in minced garlic and cook for 1 minute until fragrant. Add heavy cream, chicken broth, Parmesan cheese, salt, and pepper. Stir well and bring to a gentle simmer.
06 -
Return the seared meatballs to the skillet and spoon the sauce over them. Simmer for 10-12 minutes until the meatballs are fully cooked and the sauce thickens.
07 -
Sprinkle the dish with freshly chopped parsley before serving. Pair with your favorite side dish or pasta for a complete meal.
# Notes:
01 -
For a lighter option, substitute heavy cream with half-and-half or a plant-based alternative.