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Creamy Mushroom Chicken Meatballs Recipe

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★★★★★

4.7 from 138 reviews

Creamy Mushroom Chicken Meatballs combine tender ground chicken meatballs with a rich and velvety mushroom cream sauce. This comforting dish features juicy meatballs infused with garlic, Parmesan, and herbs, simmered in a luscious sauce made from mushrooms, onions, chicken broth, heavy cream, and thyme. Perfect for weeknight dinners, meal prep, or special occasions, these meatballs serve beautifully over mashed potatoes, pasta, or rice, delivering a family-friendly, high-protein, and deeply satisfying meal.

Ingredients

Scale

For the Chicken Meatballs

  • 1 pound (450g) ground chicken
  • ½ cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil (for cooking)

For the Creamy Mushroom Sauce

  • 2 tablespoons butter
  • 8 ounces (225g) mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup Parmesan cheese
  • 1 teaspoon thyme
  • ½ teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, grated Parmesan cheese, chopped parsley, Italian seasoning, onion powder, salt, and black pepper. Mix gently until all ingredients are incorporated, taking care not to overmix to keep the meatballs tender.
  2. Shape the Meatballs: Using your hands or a cookie scoop, form the mixture into evenly sized meatballs about 1½ inches in diameter. Place them on a plate or baking sheet while preparing the skillet.
  3. Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 4–5 minutes per side until they are golden brown. They do not need to be fully cooked at this stage. Transfer the browned meatballs to a plate.
  4. Cook the Mushrooms: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and finely diced onion. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and take on a golden color.
  5. Add Garlic and Seasonings: Stir in the minced garlic, thyme, and paprika. Cook for about 30 seconds until fragrant, stirring continuously to prevent burning.
  6. Create the Sauce: Pour in the chicken broth and scrape up any browned bits from the skillet’s bottom. Let the broth simmer for 2–3 minutes to reduce slightly. Slowly stir in the heavy cream and grated Parmesan cheese, continuing to stir until the sauce is smooth, creamy, and well combined.
  7. Return Meatballs to the Pan: Add the browned meatballs back into the skillet with the cream sauce. Reduce the heat to low and let simmer gently for 10–15 minutes, ensuring the meatballs cook through to an internal temperature of 165°F (74°C).
  8. Garnish and Serve: Sprinkle fresh parsley and extra Parmesan cheese over the finished dish. Serve immediately while hot, ideally with mashed potatoes, pasta, or rice as desired.

Notes

  • Use fresh cremini or baby bella mushrooms for the best flavor.
  • Do not overmix the meatball mixture to maintain tenderness.
  • Properly browning the meatballs improves flavor and texture.
  • Add Parmesan cheese gradually to prevent clumping in the sauce.
  • Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F (74°C).
  • Form meatballs uniformly using a cookie scoop for consistent cooking.
  • Deglaze the pan with chicken broth to capture all rich browned bits for the sauce.

Keywords: creamy mushroom chicken meatballs, chicken meatballs, mushroom cream sauce, comfort food, easy dinner, weeknight meal, high protein

Find it online: https://foodbylina.com/creamy-mushroom-chicken-meatballs-recipe/