Creamy Mushroom Chicken Meatballs – Juicy and Savory

Hi There! Let’s Make Delicious Chicken Meatballs with Creamy Mushroom Sauce

If you’re anything like me, you love a good comfort food recipe that feels fancy but is actually pretty simple to make. This chicken meatballs recipe with creamy mushroom sauce is just that! It’s tender, flavorful, and perfect for a cozy dinner. Plus, the creamy mushroom sauce takes these meatballs up a notch — I promise you’ll want to dip everything in that sauce.

Why You’ll Love This Recipe

Ground chicken makes these meatballs lighter than traditional beef or pork ones but still juicy and full of flavor. Adding garlic, onion, and optional Parmesan or mustard gives a nice depth without being overpowering. When those meatballs swim in a luscious cream and mushroom sauce, it’s a total win. Whether you’re feeding family, friends, or just treating yourself, this dish feels like a warm hug on a plate.

Nutritional Benefits You’ll Appreciate

Chicken is a great source of lean protein, which helps build muscles and keeps you full longer. Using mushrooms adds a boost of vitamins like B and minerals, plus they’re low in calories and add great texture. Choosing olive oil instead of butter is a heart-healthy fat, though either works wonderfully here. If you want a lighter version, using cooking cream or a reduced-fat cream can lower calories but keep the creaminess you crave.

Here’s Exactly How to Make These Chicken Meatballs with Creamy Mushroom Sauce

What You’ll Need

• 1 lb (450g) ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 small onion, finely chopped or grated
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil or butter, divided
• 8 oz (225g) fresh mushrooms, sliced
• 1 cup (240 ml) heavy cream or cooking cream
• 1/2 cup (120 ml) chicken broth or stock
• Fresh parsley, chopped (for garnish)
• Optional: 1/4 cup grated Parmesan cheese or mustard for extra flavor

Step-by-Step Instructions

1. Mix the Meatball Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, chopped onion, salt, and pepper. Mix gently until just combined; you don’t want to overwork the meat to keep meatballs tender.
2. Shape the Meatballs: Form the mixture into 12 to 14 even-sized meatballs. I usually do about 1.5 inches in diameter—it fits perfectly in the pan and cooks evenly.
3. Brown the Meatballs: Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the meatballs and brown them on all sides, about 3-4 minutes per side. They don’t need to be fully cooked here; just a lovely golden color. Remove them from the pan and set them aside.
4. Sauté the Mushrooms: In the same skillet, add the remaining olive oil or butter. Add the sliced mushrooms and cook until they’ve released their moisture and start to brown, about 5-6 minutes. If you want, toss in a little extra garlic or onion now for an even richer taste and cook for a minute more.
5. Make the Sauce: Pour in the chicken broth to deglaze the pan, scraping those flavorful browned bits from the bottom with a wooden spoon. Let this reduce a bit for about 2 minutes.
6. Stir in Cream: Add the heavy cream and bring everything to a gentle simmer. Let the sauce thicken slightly for about 3-5 minutes.
7. Simmer Meatballs in Sauce: Return the meatballs to the skillet, nestling them into the sauce. Cover the pan and let everything simmer gently for 10-12 minutes, or until the meatballs are fully cooked.
8. Final Touches: Taste and adjust seasoning with salt and pepper as you like. For a little extra flavor, stir in the Parmesan cheese or a teaspoon of mustard. Sprinkle freshly chopped parsley on top before serving.
9. Serve: Spoon those delicious meatballs with plenty of creamy mushroom sauce onto plates. They go wonderfully with mashed potatoes, rice, or even buttered noodles!

Helpful Tips to Make It Even Better

• Don’t overmix the meatball mix: Overworking ground chicken can make the meatballs tough, so mix just until ingredients come together.
• Browning is key: Getting a nice golden crust on your meatballs adds flavor and texture.
• Use fresh mushrooms: Button or cremini mushrooms work great here, but you can also experiment with shiitake or baby bellas.
• Storing leftovers: Keep cooked meatballs and sauce in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat or microwave gently.
• Want a thinner sauce? Add a splash more chicken broth before simmering to reach your desired consistency.

Equipment You’ll Need

• Large mixing bowl (to combine meatball ingredients)
• Sharp knife and cutting board (for chopping onion and garlic)
• Large skillet or frying pan with a lid
• Wooden spoon or spatula (for stirring and scraping the pan)
• Spoon or your hands for shaping meatballs
• Measuring cups and spoons

Frequently Asked Questions

1. Can I use ground turkey instead of chicken? Yes! Ground turkey will work well and give a similar flavor and texture.
2. What if I don’t have heavy cream? You can use cooking cream or even a mixture of milk and a bit of flour to thicken the sauce, but the sauce won’t be as rich.
3. Can I bake the meatballs instead of frying? Absolutely! Bake the meatballs at 400°F (200°C) for about 15-20 minutes until cooked through, then add to the sauce.
4. Is this recipe gluten-free? Not as is, because of the breadcrumbs. You can swap in gluten-free breadcrumbs or crushed gluten-free crackers.
5. Can I freeze these meatballs? Yes, cool completely, then freeze in an airtight container for up to 3 months. Reheat in sauce or bake before serving.

Give This Recipe a Try and Share Your Experience!

I really think you’re going to love these juicy chicken meatballs with creamy mushroom sauce. When you make them, share your photos or tips with me over on Pinterest — I’d love to see how your kitchen creations turn out! Plus, following me there means you get a first peek at other yummy and easy dishes I’m cooking up. Happy cooking!