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Imagine this: juicy chicken meatballs meet a creamy mushroom sauce so good, you’ll want to lick the plate clean. It’s a straightforward recipe, but these Creamy Mushroom Chicken Meatballs pack a flavor punch that’ll make your taste buds dance!
Easy Creamy Mushroom Chicken Meatballs
Today I’ve got a real treat for you: Creamy Mushroom Chicken Meatballs. It’s all about that juicy ground chicken, mixed with just the right herbs and spices, forming the perfect meatballs. Then, they’re smothered in a creamy, garlicky mushroom sauce that’s absolutely mouthwatering. It’s simple, it’s hearty, and trust me, this dish is going to be a new favorite in your home, just like it is in mine.
Pro Tip
For the juiciest meatballs, mix your ground chicken gently with the breadcrumbs and Parmesan. Overworking the meat can make the meatballs tough, so mix just until the ingredients are combined. This little trick ensures your meatballs stay tender and melt-in-your-mouth delicious!
Ingredients You’ll Need
For The Chicken Meatballs
- Ground Chicken: You can swap this with ground turkey if you prefer.
- Breadcrumbs: I prefer to use plain Italian breadcrumbs here but Panko or crushed crackers could work too.
- Parmesan Cheese: Asiago or Pecorino are good alternatives.
- Egg: It acts as a binder to hold the meatball ingredients together. For a substitute, a little bit of yogurt or buttermilk could do the trick.
- Garlic (Minced): Fresh is best but if you don’t have any, garlic powder will also work.
- Italian Seasoning: You can use store-bought or create your own using my recipe here.
- Salt and Pepper: Adjust according to your taste.
- Fresh Parsley (Chopped): For freshness and color. Feel free to substitute with chives or cilantro.
- Olive Oil: For cooking the meatballs. Any neutral oil is a suitable alternative.
For The Creamy Mushroom Sauce
- Olive Oil: For sautéing the onions and mushrooms. Substitute with any neutral oil if needed.
- Onion (Finely Chopped): Shallots or leeks are a great alternative.
- Mushrooms (Sliced): Experiment with various types of mushrooms for different flavors.
- Garlic (Minced): Fresh is best but if you don’t have any, garlic powder will also work.
- Chicken Broth: Opt for a low sodium broth. Vegetable broth or a splash of white wine could also be used.
- Italian Seasoning: You can use store-bought or create your own using my recipe here.
- Salt and Pepper: Always tailor it to your liking.
- Parmesan Cheese (Grated): Melts into the sauce for extra richness. Asiago or Pecorino can be used in its place.
- Fresh Parsley (Chopped): You can substitute with chives or cilantro.
Make The Meatball Mixture
Start by combining the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and chopped parsley in a large bowl. Gently mix everything together until just combined, taking care not to overwork the mixture.
Form And Cook Meatballs
Once mixed, shape the mixture into meatballs, about 1 to 1½ inches in diameter. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook them until they’re browned all around and cooked through, which should take about 8-10 minutes. After they’re cooked, remove the meatballs from the skillet and set them aside.
Cook The Mushrooms And Aromatics
In the same skillet, add another tablespoon of olive oil. Sauté the onions until they’re translucent, then add the sliced mushrooms. Cook until the mushrooms are nicely browned and have released their moisture. Stir in the minced garlic and cook for one more minute.
Finish The Dish
Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Add the Italian seasoning and let the sauce simmer until it starts to thicken, about 5 minutes. Season with salt and pepper to taste. Then, stir in the fresh parsley and grated Parmesan cheese until the sauce is creamy and the cheese has melted.
Return the meatballs to the skillet, letting them simmer in the sauce for another 5 minutes, ensuring they’re heated through and the sauce has thickened to your liking.
How To Serve
Think of sides that can soak up that delicious sauce or add a fresh contrast to the dish. Here are some of my favorite recipes to serve alongside these meatballs:
Frequently Asked Questions
Can I use a different type of meat for the meatballs?
Yes, absolutely! While I use ground chicken for this recipe, you can easily substitute it with ground turkey or even ground beef if you prefer. Just keep in mind that the cooking time might vary slightly depending on the meat you choose.
Can I prepare the meatballs ahead of time?
Definitely. You can prepare the meatballs and even cook them up to a day in advance. Store them in the fridge and simply reheat them in the sauce when you’re ready to serve.
What can I do if my sauce is too thick?
If your sauce ends up too thick, no worries. Just thin it out by stirring in a little extra chicken broth or water until you reach your desired consistency. Do this gradually, and keep tasting as you go to maintain the flavor balance.
Expert Tips
- Use Fresh Ingredients for Best Flavor: Fresh garlic, parsley, and mushrooms make a significant difference in the depth of flavor of the dish. They bring out a fresher, more vibrant taste.
- Brown the Meatballs Evenly: Take your time browning the meatballs on all sides. This not only adds flavor but also ensures they’re cooked evenly.
- Deglaze the Pan Properly: When adding chicken broth to the skillet, scrape the bottom well to lift all the flavorful bits.
- Adjust Seasoning as You Go: Always taste your sauce while cooking and adjust the seasoning if necessary.
Storage
Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through. You may need to add a splash of chicken broth or water if the sauce has thickened too much in the fridge.
More Delicious Meatball Recipes
- Spaghetti and Meatballs
- Firecracker Chicken Meatballs
- Swedish Meatballs (Ikea Meatballs)
- Chicken Meatballs Alfredo
- Easy Meatball Recipe
- Sweet And Sour Chicken Meatballs
- Chicken Parmesan Meatballs
Creamy Mushroom Chicken Meatballs
Ingredients
For The Chicken Meatballs
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 1 tablespoon olive oil for cooking
For The Creamy Mushroom Sauce
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 1 cup chicken broth low sodium or no sodium added
- ¾ cup heavy cream
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- ¼ cup Parmesan cheese grated
Instructions
For The Chicken Meatballs
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and chopped parsley. Mix until well combined.
- Form the mixture into meatballs, about 1 to 1½ inches in diameter.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.
For The Creamy Mushroom Sauce
- In the same skillet, add another tablespoon of olive oil and sauté the onions until translucent.
- Add the sliced mushrooms and cook until they are browned and have released their moisture. Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Add the heavy cream, and Italian seasoning. Simmer the sauce until it begins to thicken, about 5 minutes. Season the sauce with salt and pepper to taste.
- Stir in the fresh parsley and grated Parmesan cheese until the cheese has melted and the sauce is creamy.
- Return the meatballs to the skillet with the sauce and simmer for another 5 minutes, until the meatballs are heated through and the sauce has thickened to your liking.
Tips & Notes:
- Adjust the Sauce Consistency: If the sauce is too thick, add a bit more chicken broth to reach your desired consistency.
- Keep Meatballs Tender: Avoid over-mixing the meatball mixture to ensure they remain soft and juicy.
- Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing Option: You can freeze the cooked meatballs and sauce separately. They’ll keep well for up to 3 months.
- Reheating Instructions: Gently reheat the meatballs and sauce on the stovetop or in the microwave, adding a bit of broth if needed to loosen the sauce.
